Home » Cheesecake » Chocolate Cheesecake {in Jars}

Chocolate Cheesecake {in Jars}

Chocolate Cheesecake In Jars

Chocolate Cheesecake In Jars

It’s our first anniversary today!  I’ve spent the past year posting recipes and taking photos to go along with them, and you were all very patient while I learned.  I didn’t realize how much I would enjoy food blogging!  I needed a way to get recipes to friends and family and you’ve been so very supportive. I send you all a HUGE thank you!

I’ve also made new friends and reached out even further to family I hadn’t had much contact with previously.  To you I say welcome, and thank you!  It’s easy to bond over food; everyone has to eat, and why not make it fun and pretty as long as you have to do it, right?  I still have a long way to go before I am a pro at cooking or blogging, but it’s been a fun challenge.

I decided to post a recipe that is somewhat of a redo.  I’ve posted my signature chocolate cheesecake before, but not in small jars, my new obsession.  In my quest to put desserts into little jars, cheesecake has been a favorite. The jars control the serving size and make storing the cheesecake much easier. I’ve been making them for several years, but have posted only one so far: pumpkin cheesecake. It was time for the chocolate cheesecake to meet the jars.  They would be a good Valentine’s dessert, or any kind of celebration really.

Looking at the jars, I decided to cut the chocolate cheesecake recipe in half. I’d make as many jars as I had filling for, and see how many that turned out to be.

Melt the chocolate chips, then cool

Melt the chocolate chips, then cool

I started by melting the chocolate chips and evaporated milk. I use a good quality chip like Ghirardelli or Guittard   They melt smoother than the less expensive chip that has more wax.  The chips need to be melted until smooth, then cooled a bit before being added to the cheesecake batter. We don’t want the hot chocolate to melt the cream cheese or scramble the eggs.

Mix graham crumbs with butter and sugar and press into bottom of jars

Mix graham crumbs with butter and sugar and press into bottom of jars

I mixed up the graham crumbs, melted butter and sugar, then scooped it out into the jars using a cookie scoop. It filled 18 perfectly. I used my tart tamper to press the crumbs into the bottom of each jar.

Beat cream cheese, sugar and vanilla

Beat cream cheese, sugar and vanilla

Using an electric mixer, I beat the cream cheese, sugar and vanilla until smooth. I beat the eggs in one at a time until it was fluffy.

Beat in eggs one at a time

Beat in eggs one at a time

When the chocolate had cooled somewhat, I poured it slowly into the cream cheese and continued to beat it until well mixed.

Slowly beat chocolate into the cream cheese mixture

Slowly beat chocolate into the cream cheese mixture

I used a larger cookie scoop to put the cheesecake batter into the jelly glasses. I had a little batter left over, which was easily divided out among the 18 cups. I’d guessed pretty well! 18 cups was the right number!

Scoop cheesecake mixture into the jars

Scoop cheesecake mixture into the jars

I put the glasses onto a sheet pan and put them in the preheated 350°F oven and set the timer for 20 minutes. I used the pumpkin cheesecake in jars timeline. When the timer went off the cheesecakes were slightly puffed up and done. I shut the oven off and let them sit in the propped open oven for 20 minutes, again following the pumpkin cheesecake timing.

Bake for 20 minutes

Bake for 20 minutes

After I removed the cheesecakes and cooled them on a rack for an hour, I put the lids on and refrigerated them. The next day I served them for dessert and they were just the right amount to satisfy a cheesecake craving and still watch the calories.. They were creamy and rich and totally delicious. I had whipped cream but didn’t find it necessary to use after all.

Chocolate Cheesecake in Jars

Chocolate Cheesecake in Jars

Chocolate Cheesecake in Jars

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup margarine
16 oz cream cheese
2/3 cups sugar
2 tsp vanilla extract
2 large eggs
2 cups milk chocolate chips (1 bag- I suggest Ghirardelli or Guittard)
½ cup evaporated milk

Melt margarine and mix with graham crumbs and 1/4 c sugar. Scoop into 18 4 ounce jelly jars and press flat with a tart tamper or shot glass.

Melt chocolate chips in evaporated milk, stirring constantly. Cool.

Beat cream cheese, sugar, and vanilla with electric mixer until smooth. Beat in eggs, one at a time. Beat in chocolate mixture.

Scoop into jelly jars with a large cookie scoop, using all of the cheesecake batter.

Bake at 350°F until center is set and puffy, about 20 minutes. Shut off oven, leave door open a crack and let jars set for 20 minutes.

Remove to rack and cool for another hour. Put lids on jars and refrigerate at least overnight.

Makes 18 jars of cheesecakeTiara Logo

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5 thoughts on “Chocolate Cheesecake {in Jars}

    • It’s so good, and easy to tuck in your purse for lunch. I added the calories up to 330 each jar, not so bad for a very rich desset or snack. Good to see you, woman!

      Like

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