Nothing says, “I’m just tickled to have you here” better than a delicious dessert presented beautifully. Except maybe cheesecake…oh, wait, this is both! Then, just to make it better, we’re going to cook it in a – wait for it – SLOW COOKER!
OK, we’re all friends here. Let’s just admit it, amongst us – it’s a cult. Cult of the Slow Cooker. We all have one in our kitchen. Some of us hide ours under a cabinet and some of us proudly display ours on the counter with little lid holders and crocheted cozies. We pass recipes back and forth like State secrets and love to have the chance to tell a fan, “Honey, I just put a little of this and a little of that in the slow cooker”.
When it comes to desserts, I know people who use their slow cookers to turn out some great desserts. Bread pudding and cobblers turn out pretty good but I don’t like to serve from the pot and it’s danged near impossible to turn it out pretty. So I had pretty much given up on slow cooker desserts until I heard you might could make cheesecake in one.
The mason jars are a perfect container for this cheesecake. They cook individually and the serving size is perfect. Make them up, pop them in the slow cooker for a couple hours, then cool, cap and refrigerate. This is a great portable treat for a picnic or a nice end to dinner with friends. They can be made up to 24 hours ahead. Now, is that the perfect dessert or what?
OK, drag out the slow cooker and try this. I promise you will like it and you’ll have a new recipe to pass to the rest of the Cult!
[recipe title=”Mason Jar Cheesecakes” servings=”8″ time=”20 min. prep, 2 hr. cooking” difficulty=”easy”]
Crust Ingredients
- 1 pack of 9 graham crackers, finely crushed
- 1 heaping tablespoon sugar
Filling Ingredients
- 2 pounds cream cheese, room temperature
- 1 ¾ cups white sugar
- ¼ cup corn starch
- 2 large eggs slightly beaten, room temperature
- ¾ cup heavy cream or half and half
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- Optional: Fresh fruit, slivered almonds, preserves and/or mini chocolate chips
Equipment
- 8 half pint Mason jar, rings and lids
- 7-8 quart oval slow cooker
Directions
Crust: in a small bowl, combine graham cracker crumbs and sugar and stir well with a fork. Put 2 tablespoons of mixture in each of the jars.
Filling: Beat cream cheese on high speed for at least 2 minutes. Stop the mixer, scrape sides of bowl. Add sugar and corn starch and beat on high for 2 minutes. Stop the mixer, scrape the sides of the bowl . Add eggs and cream or Half & Half and beat on low for 2 minutes. Stop mixer, add extracts and beat on low for 1 minute.
Pour the mixture into your 8 jars **making sure to only fill them ¾ full** (I used a canning funnel to help keep things neat). Cover with lids and screw rings on loosely. Place jars in cold slow cooker. Fill slow cooker with water until it reaches ¾ of the way up the side of your jars. Remove the rings and lids from jars, place lid on slow cooker and set on high for 2 hours.
Remove lid from cooker, turn off and allow cheese cake to cool for 20 minutes before removing. Allow to completely cool, replace lids and rings and place in refrigerator to chill a minimum of 4 hours or overnight. Garnishing with fresh fruit makes a beautiful dessert for serving.
Cooking Notes: It is very, very important not to overfill, either the jars OR the slow cooker, trust me on this one!! The rings and lids keep the water out of your cheesecake when filling cooker with water.
[/recipe]
