Whipped Cinnamon Cream Cheese Frosting:

1. In a stand mixer fitted with the paddle attachment, on high speed for several minutes, cream together the cream cheese and the butter until light and fluffy, and fully combined.
2. Next, add in the powdered sugar, vanilla extract, cinnamon, and salt. Slowly mix together until all the powdered sugar has been incorporated, and then bring the mixer to high speed until fully mixed, and frosting is light and fluffy.
3. Add the frosting to a pastry bag fitted with a small closed star (like Ateco #843). Set aside.

Pumpkin Pie Filling Layer:

1. In the bowl of a stand mixer fitted with the whisk attachment, pour in the heavy cream and whip until very soft peaks form. You want the cream to still slip off a spoon, but not be liquid-y.
2. Then remove the whisk and add the paddle attachment.
3. Add in pumpkin purée, cinnamon, pumpkin pie spice, brown sugar, and salt. Gently mix until combined.
4. Set aside.

Cheesecake Layer:

1. In a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 3-4 minutes. Gently remove into a separate bowl. Set aside.
2. Next, switch to a paddle attachment and in the same empty bowl you whipped the cream in, add in the cream cheese, sour cream, lemon juice, and vanilla extract together on medium-high speed until smooth and no more lumps.
3. Gently fold in the whipped cream into the cream cheese mixture by using a rubber spatula to cut down through the center of the mix, scooping through the bottom left, giving the bowl a quarter turn, and then repeating until the whipped cream is just barely incorporated. Set aside.

Assembly:

1. In a clean jar, add about 1/4 cup (2 ounce #16 disher) of the cheesecake mixture to each jar.
2. Next add in the same amount of the pumpkin filling.
3. Finally, dot the top of the pumpkin filling with small stars made of the cinnamon cream cheese frosting. Dust with finely chopped crystallized ginger or brown sugar. Enjoy!