1 whole egg
1 yolk egg
1/3 cup white sugar
1 1/2 tsp cornstarch
8 oz softened cream cheese
1/4 cup sour cream
1 cup pumpkin butter
Make sure all ingredients are room temperature. In a large bowl (preferably with a spout) whisk together egg, yolk, sugar, corn starch and salt until creamy.
Add pumpkin butter and sour cream, whisk to combine. Finally whisk in softened cream cheese until absolutely smooth. Strain through a fine mesh sieve.
Place eight 4 oz mason jars in a baking pan and pour the cheesecake batter 3/4 of the way up the sides. Place the pan on the bottom rack of an oven preheated to 325 degrees. Pour boiling water 3/4 up the sides of the jars to make a water bath.
Bake for 20 minutes, or until the center of each cheesecake just barely jiggles when tapped. Remove pan from oven and let set at room temperature for 1 hour. Refrigerate for at least 4 hours, or preferably overnight and enjoy with whipped cream and a chocolate covered graham cracker garnish.