Finally, a simple and easy way to make individual servings of cheesecake that
are perfectly portable. Your slow cooker is the key to creating the warm, moist
environment that's best for baking cheesecakes.
1 cup Graham cracker crumbs
1 tablespoon sugar
2 pounds cream cheese, at room temperature
1 2/3 cups sugar
1/4 cup cornstarch
2 teaspoons vanilla
2 large eggs, at room temperature
3/4 cup cream, half-and-half or whole milk
To make the crust: Blend together the Graham cracker crumbs and sugar. Place
2 tablespoons in the bottom of each of seven 1/2-pint canning jars, such as Mason
jars. Press down lightly. Set the jars aside.
To make the batter: Place the softened cream cheese into the bowl of your mixer.
Beat on medium-high speed for 2 minutes, to aerate and remove any lumps. Be sure
to scrape the bowl at least twice.
Stop the mixer, scrape the bowl, and add the sugar and cornstarch. Beat on medium
speed for 2 more minutes. Stop again, scrape, and add the vanilla, eggs, and cream.
Beat for 2 more minutes on low speed.
Prepare a 7- to 8-quart slow cooker for baking. Place the crust-filled jars into
the pot. Fill each jar 3/4 full of cheesecake batter, taking care not to drip any
down the outsides of the jars.
Place the canning lid of each jar on lightly. This is to prevent water from dripping
into the cheesecake while you fill the crock pot. Carefully pour warm water into
the crock pot around the jars. The water level should come 3/4 of the way up the
sides of the jars. When you're done pouring, remove the jar lids and set aside for
Cover the slow cooker and cook on high for 1 to 2 hours. All slow cookers are
different, so the times may vary quite a bit. The cheesecakes are done when the
centers are no longer jiggly or wobbly, and a knife inserted into the cake about
1/2" from the edge comes out clean.
Turn off the slow cooker and allow the cheesecakes to rest for about 20 minutes
to cool slightly before handling. Remove the jars and place on the counter to cool
for another hour before sealing and placing in the fridge to chill for several hours,
To serve, simply open the jar, top with fresh berries, chocolate chips, hot fudge,
or whipped cream, and dive in with a long-handled spoon. These are very rich cakes,
so one jar will feed two people; or any leftovers can be refrigerated for serving
Hands-on time: 20 to 30 min | Baking time: 60 min to 2 hr 30 min
Yield: seven 1/2-pint cheesecakes
Tips from our bakers: The slow cooker method works well for almost any cheesecake
batter. Imagine a buffet of your favorite flavors, each in a perfect little jar!
Cheesecakes will stay fresh in their jars in the fridge for up to a week.
Nutrition information: Serving Size: 1/2 jar Servings Per Batch: 14 servings
Amount Per Serving: Calories: 423 Calories from Fat: 255 Total Fat: 28g Saturated
Fat: 16g Trans Fat: 1g. Cholesterol: 115mg Sodium: 272mg Total Carbohydrate: 37g
Dietary Fiber: 0g Sugars: 30g Protein: 6g
* The nutrition information provided for this recipe is determined by the ESHA
Genesis R&D software program. Substituting any ingredients may change the posted