Crock Pot Cheesecake in a Jar
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
You need 6 mason jars for this recipe. For the crust: 1 cup graham cracker crumbs 1/3 cup sugar 4 tablespoons melted butter For the filling: (2) 8 ounce packages cream cheese, room temperature(1) 14 ounce can of sweetened condensed milk2 eggs, room temperature1 1/2 teaspoons pure vanilla extractzest of 1 lemon
In a small mixing bowl add the graham cracker crumbs, sugar, and melted butter. Stir to incorporate. Evenly distribute the mixture into 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. At this time heat 2-4 cups of water.
Also, go ahead and turn on your crock pot to high. This is going to preheat it while you're making the filling.
In a large bowl add the 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.
Fill the jars with EQUAL amounts of cheesecake filling. This is so important because you want all the cheesecakes to cook evenly. Carefully pour the hot water into the preheated crock pot. Place the jars in the crock pot making sure that non are touching the edges of the crockery or each other. The water should 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 15 minutes. Look for the filling to firm up and not be jiggly in the center.
At this point take the off the crock pot (pick straight up, don't tilt it sideways....you don't want any condensation from the lid dropping onto the top of the cheesecakes. Turn the crock pot off. Let the jars cool down.
Once the jars have cooled enough to remove, 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 are completely cool down place the lid and rims on the jars and place in the fridge for at least 4 hours.
Serving Size: 6 Jars
Also, go ahead and turn on your crock pot to high. This is going to preheat it while you're making the filling.
In a large bowl add the 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.
Fill the jars with EQUAL amounts of cheesecake filling. This is so important because you want all the cheesecakes to cook evenly. Carefully pour the hot water into the preheated crock pot. Place the jars in the crock pot making sure that non are touching the edges of the crockery or each other. The water should 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 15 minutes. Look for the filling to firm up and not be jiggly in the center.
At this point take the off the crock pot (pick straight up, don't tilt it sideways....you don't want any condensation from the lid dropping onto the top of the cheesecakes. Turn the crock pot off. Let the jars cool down.
Once the jars have cooled enough to remove, 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 are completely cool down place the lid and rims on the jars and place in the fridge for at least 4 hours.
Serving Size: 6 Jars
Nutritional Info Amount Per Serving
- Calories: 195.7
- Total Fat: 8.8 g
- Cholesterol: 27.0 mg
- Sodium: 357.9 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 0.2 g
- Protein: 7.7 g
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