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Crock Pot Cheesecake In A Jar

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Level: Easy

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Description

This is a wonderful recipe for homemade cheesecake – and you can package it in single-serving sized jars… And it’s made right inside your trusty ole crock pot.

Ingredients

  • 1 cup Graham Cracker Crumbs
  • ⅓ cups White Granulated Sugar
  • 4 Tablespoons Melted Butter
  • 2 packages Cream Cheese, At Room Temperature, 8 Ounce Packages
  • 14 ounces, fluid Sweetened, Condensed Milk
  • 2 whole Eggs At Room Temperature
  • 1-½ teaspoon Pure Vanilla Extract
  • 1 whole Lemon, Zest Only
  • 6 whole 8-ounce Heatproof Canning Jars With Lids And Rings

Preparation

In a small mixing bowl add the graham cracker crumbs, sugar and melted butter. Stir to incorporate. Evenly distribute the mixture into the bottoms of the 6 canning jars. Using the back of a teaspoon press the mixture firmly onto the sides of the jar. You want to make sure the bottom is covered and packed too.

At this time heat 2 – 4 cups of water in your microwave until almost boiling (1.5 to 2 minutes). Also, go ahead and turn on your crock pot (I used my 6 quart oval) to high. This is going to preheat it while you’re making the filling.

In a large bowl add the 16 ounces of cream cheese and using mixer, mix until fluffy. Slowly add in the can of sweetened condensed milk. Once that’s incorporated add one egg at a time. Once the eggs are mixed in thoroughly add the vanilla extract and lemon zest. Mix until well incorporated.

This is a VERY important step in the process. Fill the jars with EQUAL amounts of cheesecake filling. This is so important because you want all the cheesecakes to cook evenly. If you fill one a little more than the others, use a teaspoon to dip out of one jar and add to another until they are filled as equally as possible.

Carefully pour the hot water into the preheated crock pot. Place the jars in the crock pot making sure that none are touching the edges of the crockery or each other. You’re looking for the water to come up 1/2 – 3/4 of the way up on the jars.

Cover crock pot with lid and cook on high for 1 – 2 hours. Mine were done at exactly 1 hour and 10 minutes. You’re gong to look for the filling to firm up and not be jiggly in the center. These cooked so quickly because they were cooking in individual, smaller containers.

At this point take the crock pot lid off (pick it straight up, don’t tilt it sideways… you don’t want any condensation from lid dropping onto the top of the cheesecakes) and turn the crock pot off. You don’t want to try to remove the jars until they cool down some. (No one wants to get burned and blistered…. not even for cheesecake!).

Once the jars have cooled enough to remove them from the crock pot, place them on a dish towel to continue cooling. As they cool you will see the filling pull away from the sides of the jars. When they completely cool down (and ONLY when completely cooled) place the lid and rims on the jars and place in the fridge for at least 4 hours. This step gives the flavors a chance to come through…. don’t skip it, trust me! Oh yeah, if you happen to have any leftover, make sure you keep those refrigerated until you’re ready to eat them.

Serve as is, with berries or even drizzled with caramel.

2 Comments

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Avatar of Ginger Jones

Ginger Jones on 9.5.2011

I used the half pint regular mouthed jars. If you use anything else I’m not sure about the cook time remaining the same. If you try it out I’d love to hear how it turns out for ya though :o)

Avatar of shari

shari on 8.23.2011

I know I’m going to try this! I’m wondering what size your jars are. I was also wondering if the short wide jelly jars would be the way to go?

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