The reason I am so in love with these Cheesecake and Pumpkin Gingersnap Bars in a Jar is not only for the delectable flavor… but for their convenience.
Heat oven to 350 degrees. In bowl, add melted butter to crushed gingerbread cookies. Take 5-6 wide mouth half pint jars and spray with non-stick spray. Using about 1/4 cup gingerbread crust per jar, spread evenly over bottom of jar. I was able to fill five jars perfectly.
Remove jars from over and immediately pour pumpkin filling over top, being sure to not fill jar to top. (You want to save room for the cheesecake!) I had enough filling for six jars, (but only enough crumbs for five) so I just made one jar without a crust.
Bake for 20-25 minutes, or until center is set. (Not jiggly) After baking, set aside and allow to cool to room temperature.
Start mixer on slow, then slowly move up to medium speed. Mix for about 2 minutes. I did use all 3/4 cup of milk, but you may only need 1/2 cup depending on how thick you want your cheesecake filling. (You can buy superfine sugar or make your own by putting your regular granulated sugar into a food processor until fine and powdery)
Carefully spoon cheesecake filling over the the top of your cooled pumpkin filling. Place in fridge until ready to serve.
Top with whipped cream, crushed gingersnap cookies, caramel sauce, cinnamon, or any flavor you desire!