Cheesecakes in Mason Jars
Author: Leslie Robinson
Serves: 22 mini cheesecakes
- 16 whole graham crackers, ground
- 2 Tablespoons sugar
- 8 Tablespoons butter, melted
- 4 8-ounce packages of cream cheese, room temperature
- ¾ cup sugar
- 4 eggs, room temperature
- 1 cup sour cream
- 1 teaspoon vanilla extract
- TOPPING:
- 6 oreos, ground
- 22 mini oreos
- Preheat oven to 325 degrees.
- Spray each 4-ounce mason jar with non-stick cooking spray. Coat well to ensure crust doesn't stick.
- In a medium bowl, combine graham crackers, melted butter, and 2 Tablespoons sugar.
- Place heaping tablespoon of crumb mixture into each mason jar. Tamp down to make crust (I used the back of my whisk).
- In mixer, mix cream cheese and ¾ cup sugar until smooth.
- Add eggs, one at a time, until eggs are incorporated.
- Add sour cream and vanilla. Mix well.
- Spoon ⅓ cup filling into each jar.
- Place jars in large roasting pan. Fill pan with hot water halfway up the mason jars.
- Bake for 30 minutes.
- Remove jars with tongs and cool on wire rack.
- OPTIONAL TOPPING: once cool, sprinkle each cheesecake with ground oreos. Garnish with mini oreo.
Recipe by Every Kitchen Tells A Story at https://everykitchentellsastory.com/cheesecakes-mason-jars/
3.5.3208