Pumpkin Cheesecake in a Jar

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 cups Gingersnap Crumbs (I Used Store-bought Gingersnaps)
• 4 Tablespoons Butter, Melted
• 24 ounces, weight Lower Fat Cream Cheese
• 1-½ cup Canned Pumpkin Puree
• 1 cup Sugar
• 1 teaspoon Cinnamon
• 1 teaspoon Ginger
• ¼ teaspoons Allspice
• ¼ teaspoons Ground Cloves
• ¼ teaspoons Ground Nutmeg
• 1 pinch Cardamom
• 3 whole Eggs
• ⅓ cups Sour Cream OR Greek-style Yogurt
• 2 teaspoons Vanilla
• 1 cup Heavy Cream
• 2 Tablespoons Confectioners Sugar

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 325°F (163°C) and set a baking dish on the rack with the jars in it, ready for a water bath.

2. Mix the gingersnap crumbs with the melted butter until evenly moistened, then press about 2 tablespoons into the bottom of each jar.

3. In a large bowl, beat the lower fat cream cheese and sugar until smooth and fluffy.

4. Beat in the pumpkin puree, cinnamon, ginger, allspice, ground cloves, nutmeg, cardamom and vanilla until well combined.

5. Add the eggs one at a time, beating gently after each just until blended, then stir in the sour cream or Greek-style yogurt.

6. Spoon the filling over the crumb layers in the jars. Set the jars in the baking dish and pour in boiling water to come halfway up their sides.

7. Bake for about 30 minutes, until the centers are just set and reach 160°F (71°C). Remove the jars from the water bath and cool to room temperature.

8. Refrigerate the jars for at least 4 hours until fully chilled and firm.

9. Whip the heavy cream with the confectioners sugar until soft peaks form.

10. Spoon or pipe the whipped cream on top of each chilled jar just before serving.