Pumpkin Cheesecake in a Jar

Preheat oven to 325 F. Spray the bottoms and sides of ten 8-ounce jelly jars (you should use these because jelly/canning jars are oven-proof). I used various kinds and they looked so pretty!

Mix crumbs and melted butter in a small bowl. Divide evenly among the jars, and use something to tamp the crumbs down in the bottom of each jar. Set aside.

To make the cheesecake filling: In a stand mixer bowl, beat cream cheese until smooth. Beat in the pumpkin puree. Add the sugar and spices and beat for 1 minute. Scrape down the sides of the bowl, and add eggs, one at a time. Mix in sour cream and vanilla.

Carefully spoon the cheesecake filling over the crumbs in the jars, coming within 1″ of the top (you need to leave room for the yummy whipped cream).

Line a 9×13″ pan with a tea towel and put the jars in the pan. Place the pan in the oven, and carefully add hot water into the pan to come halfway up the sides of the jars. Bake for about 30 minutes. Then turn off the oven and allow cheesecakes to cool in the oven for 20 minutes. Carefully remove the pan from the oven, so the water doesn’t splash out. Remove jars from the water and let them cool completely.

Put lids on the jars and refrigerate at least 2 hours. I made these the day before and kept them in the refrigerator and they were fine.

Before serving, whip together the cream and confectioners’ sugar until soft peaks form. Pipe over the cheesecakes and serve.