Pumpkin Pie Cheesecake

Make gingersnap crust - pulse gingersnap cookies in food processor until fine crumbs

Mix gingersnap crumbs with melted butter and 2 tbsp brown sugar until mixture resembles wet sand

Press crust firmly into bottom of eight 6-oz mason jars or one 8-inch springform pan lined with parchment

Use the bottom of a small glass to compact crust evenly

Refrigerate jars while preparing filling

Make pumpkin cheesecake filling - in stand mixer or large bowl, beat room temperature cream cheese until completely smooth and fluffy (3–4 min)

Add 3/4 cup brown sugar and beat until well combined and no lumps remain

Beat in eggs one at a time, mixing just until incorporated after each addition

Add pumpkin puree, sour cream, and vanilla extract, beat until smooth

Add flour, cinnamon, ginger, nutmeg, cloves, and salt

Beat on low speed until completely smooth and spices are evenly distributed, scraping down sides as needed

Divide pumpkin cheesecake filling evenly among prepared jars, filling to about 3/4 full

Tap jars gently on counter 3–4 times to release air bubbles

Loosely place lids on jars (do not seal tight - just rest on top)

Preheat sous vide water bath to 176°F (80°C)

Carefully place jars in water bath, ensuring water comes at least 3/4 up the sides of jars

Cook for 2 h until cheesecakes are set but still have a slight jiggle in the center

When cook time is complete, carefully remove jars from water bath using tongs or jar lifter

Let cheesecakes cool at room temperature for 30 min

Cover jars and refrigerate for at least 6 h or overnight for best texture

Before serving, make maple whipped cream - whip heavy cream with maple syrup and vanilla until soft peaks form

Top each chilled cheesecake with generous dollop of maple whipped cream

Garnish with candied pecans and light dusting of cinnamon

Serve chilled directly from jars or unmold onto dessert plates