It was time to bake little desserts in jars again. A regular vanilla cheesecake would be perfect, serving up a nice small portion that could have fruit or other toppings added to make it even more delicious (and add more calories!). I used my regular cheesecake recipe rather than one that adds lemon juice and/or grated lemon. Vanilla is so versatile and I’m not a huge lemon fan.
I melted the butter and added the graham crumbs and sugar, stirring it all well. I buy pre-crushed graham crumbs so I’m not sure how that translates to actual grahams. Crush until you have about 3/4 of a cup, is what I suggest.
I used a cookie scoop to deposit about a tablespoon of the crumb mixture into the half pint canning jars. With a tart tamper or other flat bottomed tool, you can press the crumbs flat on the bottom.
Next I used a large mixing bowl and beat the cream cheese and sugar until they were creamy and smooth. I added the vanilla, eggs and sour cream and beat until they were mixed and light.
I poured the mixture into a small measuring pitcher to make it easier to pour it into the jars. I filled the jars to about 1/2″ from the top and placed the jars onto a half sheet baking pan.
I baked the jars about 20 minutes at 350°F. They were risen slightly in the middle and very lightly browned around the edges. Beautiful little jars of cheesecake!
I let the jars cool on a rack for about 30 minutes, then put them into the fridge to cool another hour or two. When they were fully chilled I screwed the tops on the jars and kept them cooled until serving.
The cheesecake was delicious of course! We liked it with some blueberry sauce I’d made. I put some frozen blueberries in a saucepan with a little sugar and simmered them until they thickened somewhat. I chilled them until we were ready for our cheesecake dessert.
I think blueberry topped cheesecake has to be my favorite. Even more so than the chocolate or pumpkin cheesecakes in jars I’ve previously posted. The contrast of the slightly tart vanilla cheesecake with the sweet blueberry topping hits the right balance for me. Portions controlled in little jars? That’s the bonus!
Vanilla Cheesecake in Jars
3/4 cups graham crumbs
3 tablespoons butter; melted
2 tablespoons sugar
16 ounces cream cheese; room temp
1 cup sugar
2 teaspoons vanilla
1/2 cup sour cream
Melt butter and stir in graham crumbs and sugar. Drop by tablespoons into half pint mason jars. I used about 20; it will vary depending on how full you make them.
In a stand mixer or with a hand held electric mixer, beat the cream cheese and sugar until creamy and well mixed. Add rest of ingredients and mix until fluffy and smooth. Pour into jars to 1/2″ from the top.
Place jars on a sheet pan and bake for 20-25 minutes. The center will be slightly raised and the edge will be very lightly browned. Cool on a rack until room temp, then refrigerate. When they have chilled, in 2 or 3 hours, screw on the lids and refrigerate until served.
May be topped with a fruit topping, a chocolate or caramel sauce, crumbled cookies or chopped candy bars, etc. Be creative!