The filling can also be layered with the topping ingredients, which looks nice in the jars. I used 4-ounce jars for these cheesecakes. You could also use the squat half pint jars for the cheesecakes. Just cover the bottoms with the crumbs and partially fill. Or, use the deeper half pint jars and double the portions to make 6 larger cheesecakes.
The cheesecakes will last about 4 to 5 days in the refrigerator, or freeze them for up to 6 months. If frozen, thaw in the refrigerator for about 2 to 3 hours before serving.
- For the Crust:
- 8 or 9 whole graham crackers
- 2 tablespoons chopped pecans
- 3 tablespoons granulated sugar
- 3 tablespoons butter (melted)
- For the Filling:
- 2 packages (8 ounces each) cream cheese (softened)
- 2/3 cup light brown sugar (packed)
- 2 large eggs
- 1/2 cup sour cream
- 1 1/2 teaspoons vanilla bean paste (or pure vanilla extract)
- For the Topping:
- 1/2 cup pecans (chopped)
- 1/2 cup chocolate chips
- In a food processor, process the graham crackers and chopped pecans with the sugar until you have fine crumbs. Mix with the melted butter until well blended.
- Reserve a few tablespoons of the graham cracker crust crumbs for the topping, if desired.
- Put about 1 1/2 to 2 tablespoons of graham cracker mixture in each canning jar (no need to grease the jars). Tamp down with a pestle or any tool that will fit in the canning jar to tamp the crumbs. I used the food pusher from my food processor.
- Heat the oven to 350 F (180 C/Gas 4).
- In a large mixing bowl, combine the cream cheese and brown sugar. Beat until smooth and creamy. Beat in the eggs, one at a time, beating well after each addition. Beat in the sour cream and vanilla or vanilla bean paste.
- Add about 3 tablespoons of the cream cheese mixture to each graham cracker lined canning jar. Or, add about 1 tablespoon and top with a few chocolate chips or pecans or a dab of chocolate or caramel sauce, then finish with about 1 1/2 to 2 tablespoons of the cream cheese mixture.
- Top each cheesecake with chopped pecans and chocolate chips, along with a sprinkling of the reserved graham cracker crumbs.
- Put the jars in a one or two baking dishes and add about 1 1/2 inches of hot water.
- Bake for about 30 to 35 minutes, or until the filling is set. A small knife inserted in the center should come out clean.
- If you are checking the temperature, insert an instant-read thermometer in a cheesecake. The filling should register about 165 F ( about 72 C) when it's done.
- Cover the cheesecakes with jar lids and store in the refrigerator or freezer. If you freeze them, transfer to the refrigerator to thaw at least 2 hours before you plan to serve them.
Makes 1 dozen mini cheesecakes.
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|Nutritional Guidelines (per serving)|
|Total Fat||28 g|
|Saturated Fat||14 g|
|Unsaturated Fat||9 g|
|Dietary Fiber||2 g|