Preparation Steps

• Add all ingredients to a large bowl and combine by hand until creamy. Set aside while preparing crust.
• Preheat oven to 350 degrees F. In a bowl, add melted butter to crushed gingerbread cookies. Spray six wide-mouth half pint jars with non-stick spray. Spread about 1/4 cup of gingerbread crust evenly over the bottom of each jar.
• Place jars on a cookie sheet and bake for 5 minutes to set the crust.
• Remove jars from oven and immediately pour pumpkin filling over the crust, leaving space for the cheesecake layer.
• Bake jars for 20-25 minutes, or until the filling is set. Cool to room temperature.
• Beat room temperature cream cheese with superfine sugar, most of the milk, and vanilla until smooth. Carefully spoon over cooled pumpkin filling and refrigerate until ready to serve.
• Top with whipped cream, crushed gingersnap cookies, caramel sauce, or cinnamon as desired before serving.