Pecan Cheesecake in a Jar Recipe - Sugar & Cloth (2024)

This pecan cheesecake in jars recipe is the perfect make-ahead dessert for your next party! It’s simple to make and always a hit with guests.

Fluffy cream cheesecake filling topped with a decedent pecan caramel in a jar.

I’ve got a major thing for miniature dessert, anything, and these pecan cheesecake jars are no exception.

The perfect ending to a meal when just a few bites will do with these fluffy cream cheesecake filling topped with a decedent pecan caramel.

I, Alexandra can’t imagine a perfect dessert to end holiday parties and dinners with this winter.

Did I mention they’re served in jars? No slicing or serving is required!

Unlike our mini easter egg cheesecake, this pecan cheesecake in jars is the perfect dessert for when you want something that looks fancy but takes minimal effort and time.

I call for 8-ounce mason jars here, easily found in your grocery store or nearest Target.

I’m of the firm belief that there’s no such thing as too many mason jars.

They’re perfect for stashing leftover granola, bulk grains, and now, cheesecake filling.

Ingredients Needed for Pecan Cheesecake In Jars

Light Cream Cheese At Room Temperature

Toasted Pecans

Heavy Whipping Cream

Cinnamon

Brown Sugar

Unsalted Butter

Vanilla Extract

Sour Cream

Egg

Cane Sugar

Whipped Cream For Topping

How to Make Pecan Cheesecake In Jars

Step 1 – Preheat an oven to 325 degrees F. In a stand mixer or large bowl using a hand mixer, whip together the cream cheese with a can of sugar until smooth and no longer grainy.

Step 2 – One at a time, add in the eggs and mix well. Add in the sour cream and vanilla and continue to whip until well incorporated.

Step 3 – Fill six 8-ounce mason jars with roughly 1/2 cup of the filling. Place the jars in a large roasting pan, then fill halfway up with hot water.

Step 4 – Place the pan in the oven and bake for 30 minutes. Carefully remove the jar from the hot water bath with tongs and place it on a wire rack to cool.

Step 5 – In a small saucepan, melt the butter over medium heat. Add the brown sugar and cook for 4-5 minutes or until bubbly and darkened.

Remove from heat and stir in the cinnamon, whipping cream, and chopped pecans.

Cool to room temperature and spoon over the cooled cheesecake. Dollop with whipped cream if using.

Enjoy immediately or place in the fridge until ready to serve.

You’ve been warned. These pecan cheesecake jars are addicting.

I’ve made a batch twice this week alone: once for an impromptu girl’s movie night and then again for a dinner party.

Once you’ve made this version, feel free to mix and match it with your favorite toppings. The possibilities truly are endless.

You can even make our low-carb keto cheesecake base for a healthier option.

You can also try this keto pumpkin cheesecake recipe.

More Yummy Cheesecake Recipe Ideas

What do you think?! I love the idea of serving these babies up while entertaining or as a party favor.

• For a bite-sized dessert, make our mini lemon cheesecakes
• Decorate your cheesecakes with our easy DIY cheesecake toppers.
• Cheesecake stuffed apples are perfect for cozy weather.
• No-bake cheesecake is one of my all-time favorites.

Don’t forget to share your cheesecake with us onInstagramusing the hashtag#sugarandclothloves. Looking for more quick and delicious recipes? Find them allright herewith a fewbitesto go along with them!