Pumpkin Cheesecake w/Pecans and Oreo Crust in a Mason Jar AKA Pumpkin Cheesecake in a Jar

Happy Fall! It's time for pumpkins :). Although I hate to see summer go, but I'm excited for pumpkin season. So excited that I kicked off the start of Fall with Pumpkin Cheesecake for dessert last night and Pumpkin Pancakes for breakfast this morning. I'm going to have a wonderful Fall season, can't you tell?
This was my first attempt at making pumpkin cheesecake, mush less in a mason jar, and not only did it turn out great but it was super easy! You can use any pumpkin cheesecake recipe you want and simply split it evenly between the jars instead of baking in a spring form pan. I had originally bought ginger snap cookies  for the crust, but the checker forgot to bag them!! I hate when that happens. Luckily I had Oreo, which actually turned out amazing.
This recipe and dessert goes out to me dad, Happy Birthday :)

Pumpkin Cheesecake w/Pecans and Oreo Crust in a Mason Jar 
Serving: 15 8oz. mason jars (there was too much filling to fit into 12 jars)
Prep & Cook Time: 1 hour 30 minutes + refrigeration time

Ingredients :
Crust:
2 cups Oreo cookies OR gingersnap cookies crumbs (crushed in blender)
6 tbsp (3/4 stick) unsalted butter, melted
Filling:
4 (8oz.) packages cream cheese, room temp.
1 3/4 cups sugar
1 (15oz.) can pumpkin
5 eggs, room temp.
1 1/2 tbsp ground cinnamon
1/2 tbsp ground ginger
1/4 tbsp ground nutmeg
1/4 tbsp ground cloves
1/2 tsp salt
1 tbsp vanilla extract, room temp.
2 tbsp flour
1/2 cup chopped pecans

Directions:
1- Preheat over to 350 degrees
2- Combine Oreo (or gingersnap) cookie crumbs w/ melted butter and mix
3- Split evenly between jars (about 1tbsp each) and press to the bottom to make the crust 
4- In a large mixing bowl, beat cream cheese and sugar until light and fluffy
5- Add the pumpkin and beat until incorporated
6- Beat in the eggs, one at a time
7- Add the cinnamon, ginger, nutmeg, cloves, salt, and vanilla and beat until incorporated, then add flour and incorporate. 
8- Pour the filling evenly into the jars, leaving room on top for the cheesecake to rise (1/2-1 inch)
9- Place the jars in roasting pans and fill the pans halfway with boiling water. Careful not to splash any water in the jars. You can also place the roasting pan on a large cookie sheet to make it easier to move around.
10- Bake 60-70 minutes. They should not jiggle when shaken.
11- Remove from oven and sprinkle chopped pecans evenly on top.
12- Begin placing lids on the jars, and close tightly. The jars will make a popping sound when they seal.
13- Let cool for about 2 hours then place in the fridge. Eat when completely cooled. best on day 2-4.