This fun idea came from my friend Paula of RWOP...
Cheesecake in a Jar
Crust
1 cup graham cracker crumbs
4 T. melted butter
1/3 c. sugar
Filling
2 (8 oz. each) softened Neufchatel or original cream cheese, softened to room temp.
1 can sweetened condensed milk
2 large eggs
2 t. vanilla extract
zest of 1 lemon
Turn your slow cooker on high and cover.
1 cup graham cracker crumbs
4 T. melted butter
1/3 c. sugar
Filling
2 (8 oz. each) softened Neufchatel or original cream cheese, softened to room temp.
1 can sweetened condensed milk
2 large eggs
2 t. vanilla extract
zest of 1 lemon
Turn your slow cooker on high and cover.
Mix crust and place in ½ pint canning jars; pat into bottom and up sides of jars.
Mix filling with electric mixer; pour into jars over crust.
Place open jars in crock pot and fill halfway up with boiling water.
Place lid on crock pot and cook 1 hour to 1 hour and 10 minutes. When you lift the lid make sure you lift it away from you and don’t hold it over the crock pot or all that steamy liquid on the lid will fall into your cheesecake and make it mushy.
Remove and cool to room temperature. Put a lid on each jar. Chill for at least 4 hours.
Mix filling with electric mixer; pour into jars over crust.
Place open jars in crock pot and fill halfway up with boiling water.
Place lid on crock pot and cook 1 hour to 1 hour and 10 minutes. When you lift the lid make sure you lift it away from you and don’t hold it over the crock pot or all that steamy liquid on the lid will fall into your cheesecake and make it mushy.
Remove and cool to room temperature. Put a lid on each jar. Chill for at least 4 hours.
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