Canned Cheesecake

Summary

Make creamy, homemade canned cheesecake in individual jars. This easy recipe includes a graham cracker crust and optional fruit topping, perfect for a fun, delicious treat.

Ingredients

Crust

• 1 tsp cinnamon
• 1 sleeve crushed graham crackers
• 2 TBLS sugar
• 1 stick butter melted

Filling

• 16 oz cream cheese
• 2 eggs
• 1 cup sour cream
• 1/8 cup flour
• 1 TBLS cornstarch
• 1 tsp vanilla
• 1/8 cup lemon juice (optional)
• 15 oz canned fruit topping (optional)

Instructions

Crust

• Mix crust ingredients
• Place 1 heaping Tbsp of crust mixture into each half pint jar and press down to form the crust
• Place jars into 9x13 casserole pan
• Boil a pot of water to use later

Filling

• In a small bowl, mix together the flour and cornstarch
• In a separate bowl, whip cream cheese until creams
• Next add the 1 cup of sugar, a little at a time, and mix until smooth
• Add eggs, one at a time and mix well
• Add flour and cornstarch and mix well
• Add vanilla and mix well
• Add sour cream and mix well
• Add lemon juice (optional)

Fill Jars and Bake

• Use two spoons to add cream cheese mixture to each jar only filling halfway up the jars. There will be enough filling to make 9 half pints so divide mixture evenly.
• Place filled jars into empty casserole dish
• Pour boiling water along the outside edge of the casserole dish filling half way up the jars
• Place uncovered in oven and bake for 30 mins at 350*F. The tops of cheesecakes should be puffy with a slight crack
• Last 5 mins of bake time begin to heat lids and the fruit topping
• Divide fruit toppings amongst all 9 half puts
• Wipe rims with white vinegar making sure no residue is on the rims
• Before adding hot lids, use a paper towel to wipe water droplets from the lids to avoid adding additional moisture to the jars
• Add rings and finger tighten down
• Place casserole dish and jars back into oven for an additional 10 mins Remove dish from oven, pull jars and place on towel or board to allow to cool