Crock Pot Cheesecake In A Jar

(6) Heat proof  8 ounce canning jars

For the crust:

1 package of graham crackers “crumbed” (1 cup)

2 Tablespoons of sugar

4 Tablespoons of melted butter

For the filling:

(2) 8 ounce packages of cream cheese, at room temperature

(1) 14 ounce can of sweetened condensed milk

(2) eggs, at room temperature

2 teaspoons pure vanilla extract

Zest of 1 lemon (2 tablespoons lemon juice)

     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 too. 

     At this time put enough hot water in the crock pot to come ½ to ¾ up the jars. Turn 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 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. Keep in mind that over mixing will incorporate unwanted air into the batter.

     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 equal 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 ??? time. Why ??? – All crock pots cook at different temperatures.  Mine were done at exactly 45 minutes with my crock pot and using regular mouth ½ pint jars. If you use wide mouth ½ pint jars you cannot get 6 in most crockpots and the cook time will probably change. You're going to look for the filling to firm up and not be jiggly in the center. I watch for the batter to just mound up above the jar tops. If you wait too long the cheesecake will curdle. It still tastes ok, but it’s not pretty. These cooked so quickly because they were cooking in individual, smaller containers. The batter will settle back down inside of the tops of the jars and you can put the lids on the jars to store them once cooled.

     At this point take the lid off (pick 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.

     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 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. These will freeze well if sealed with the lids.