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Tuesday, August 9, 2011

Crock Pot Cheesecake In A Jar

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During my quest for finding cooking vessels that fit inside my crock pot I have to tell y'all, the 8 ounce canning jars are proving to be a life saver. Now I want to make sure y'all understand that anything I am cooking in these jars are not intended for preserving the foods. I'm just using them to cook in. I must admit they're making the perfect single serving sizes too.

Now on to the cheesecake......

I have to start by admitting that I've never cooked a homemade cheesecake before in my life. Before this if I wanted a "homemade" cheesecake I bought the boxed "No Bake" cheesecake that had the crust mix, filling mix and topping. I guess I had always been intimidated by every cheesecake recipe I'd ever read due to the springform pan, wrapping with foil, water bath, and ALL the instructions that came with it. Now that I've made these crock pot cheesecakes in jars, I'm rethinking a lot of recipes I've shied away from.

These turned out SO good, I have neighbors, family and complete strangers asking me when I'm going to make them again (which is what I get for sharing... and I don't mind!). Just so y'all know, this recipe is a very dense and rich cheesecake. If you're looking to get a light and fluffy cheesecake you're not going to find it here. I personally like the denser, creamier cheesecakes. So this recipe worked perfect for me.



Here is how I made it:

(6) Heat proof 8 ounce canning jars

For the crust:
  • 1 cup of graham cracker crumbs
  • 1/3 cup 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
  • 1 1/2 teaspoon pure vanilla extract
  • Zest 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 too. 



At this time heat 2 - 4 cups of water in your microwave. 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 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 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 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 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 (No one wants to get burned and blistered.... not even for cheesecake!).

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.


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



Just like the brownies in a jar, these would be perfect for packing in a cooler and taking on a picnic or packing in lunches.

This was a definite crock pot success! I'm going to be making this often. Watch for many variation of this to come! ~grins~


Crock Pot Cheesecake In A Jar

<p>These are the perfect individual servings for dessert. They can easily be packed for picnics and lunches too!</p>

See Crock Pot Cheesecake In A Jar on Key Ingredient.





This recipe is shared at Tempt My Tummy TuesdayRecipe Swap WednesdaysFull Plate Thursday and Foodie Friday.

17 comments:

  1. Amazing! I soooo have to try it!
    Thanks alot!

    Bina

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  2. These sound like a lot of fun, thinking project for a "snowed in" day in a few months. Can't wait to try.

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  3. I can't wait to try this recipe, I love baking but it is to hot in se Texas to turn on the oven. But crockpot works for me.

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  4. Oh my word - that looks and sounds delicious! I would've never thought that was possible to make cheesecake like that!

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  5. Confession...I don't always read a post or recipe through from beginning to end...this one really got me! Wow, this is such an interesting and innovative recipe and such a fun way to serve a desert...the mind is just spinning...sweet ending to a bar b que...so unexpected!

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  6. oh how fun to make for a picnic!!!
    great idea!
    Blessings!
    http://bit.ly/qfAJbg

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  7. Oh I love your blog! I love cooking in my slow cooker, but I had no idea just how versatile it is! I'm your newest follower! Thanks!

    Have a great week end!
    Rainey @ The Project Table

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  8. Hi Ginger,
    This is an awesome Crock Pot recipe. What a great idea for entertaining. I just love my Crock Pot!
    Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday!
    See you soon,
    Miz Helen

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  9. do you think it'd be possible to can it? its already in the jars...would it keep if you canned it?

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  10. @Anonymous: As I mentioned at the beginning of this post, none of my recipes in jars are intended for canning. The intention (in most cases) is single servings in cooking vessels that will actually fit in my crock pots. I just like to use what I already have on hand. But I would NOT recommend canning any of these foods that are cooked in jars. This recipe in particular needs to be refrigerated due to it's contents. We don't want anyone to get sick, just enjoy some great food from the crock pot :o)

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  11. These sound so fun! Can you imagine pulling these out of the fridge for a dinner party? Awesome!

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  12. This is a great idea I really want to try it. I have seen several people serving stuff in little jars an was trying to come up with something I am going to work on something like this.

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  13. Great idea for when it's too hot here in Florida to turn on the oven. But here's something to make it even easier.

    For the crust I use crushed Shortbread cookies (you know, the one from the elves.) I use the plain ones but you can use the pecan ones too. There's so much shortening already in the cookie you don't need to do anything except crush em up and press em into the jars (or if baking, the bottom of your pan). Makes a wonderful crust which for me tastes better than graham crackers. Once you've tried this you'll use them for crusts all the time. I haven't bought a package of grahams in years!

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  14. Thanks! I received a Chocolate Version of this for Valentines Day from a friend. Of course I had to get on line to see how she did it. Thank you for the awesome tutorial!

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  15. I made this tonight for easter tomorrow. I dont have an oven at my house, so I am always looking for exciting ways to use the crock pot. Since I made them for a bunch of smaall kids, I put them in tiny individual mason jars. I cooked them in 2 rounds (this recipe yielded 10 small jars) and it took 30-45 minutes. Now the kids can each have their own!

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Comments are welcome by anyone and everyone (especially if you tried the recipe). Unfortunately due to an increasing number of SPAM comments, I've had to change it so that there are no anonymous comments accepted. Can't wait to hear from you!

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