1 1/2 cup crushed gingersnap cookies
1/4 butter, melted
4 packages (8 oz) cream cheese softened
1 1/2 cups granulated sugar
2 tbs cornstarch
2 tsp vanilla extract
4 eggs, room temp
1 cup canned pumpkin
2 tsp ground cinnamon
1 1/2 tsp fresh ground nutmeg
Preheat your oven to 325.
Blend the cookie crumbs and melted butter in a bowl. Place about 1 heaping tablespoon of the crumbs into each mason jar and tamp down to make the crust (I used a part of my apple corer)
For the filling beat one package of cream cheese, 1/2 cup of sugar and cornstarch until smooth, about 2 minutes. Then beat in the remaining cream cheese one package at a time until smooth. Add remaining sugar, vanilla, pumpkin and spices. Add eggs one at a time and beat on low speed until combined.
Divide filling among the 24 jars.
Place jars into a roasting pan and add hot water until it reaches about 1/2 way up the jars.
Place in the oven and bake for 30 minutes. Remove jars with tongs and place on a wire rack to cool.
When cool, add lids and bands and place in the fridge.