Mason Jar Madness

Well in my house Cheesecake is a favorite. I have found that the best way to make this dessert is in 4 oz. Mason jars. This idea sounds crazy, but since I am constantly moving to different areas of the country it is a foolproof way to make sure the mixture sets, it limits the amount consumed and leaves me feeling less guilty after, and it travels unbelievably well. The original recipe was designed to make 24 mini jars, and I like to cut that in half. So, below I am going to include two different recipes, one for traditional cheesecake, and one for Oreo cheesecake.

Jack’s grandma has a recipe for Oreo pie, and I figured the best of both worlds would be to combine his favorite dessert as well as my own. So here we go:

Oreo Cheesecake Jars:

1 1/4 cups Oreo crumbs (ground, save some for after mixture is in jars, sprinkle a dusting on top)
1 tablespoons sugar
4 tablespoons butter, melted
2 8-ounce packages of cream cheese, room temperature
6 Tbsp sugar
2 eggs, room temperature
1/2 cup sour cream
1/2 teaspoon vanilla extract

 
Traditional Cheesecake Jars:

1 cups graham cracker crumbs (16 whole graham crackers, ground)
1 tablespoons sugar
4 tablespoons butter, melted
2 8-ounce packages of cream cheese, room temperature
6 Tbsp sugar
2 eggs, room temperature
1/2 cup sour cream
1/2 teaspoon vanilla extract (I used 1/4 teaspoon vanilla paste)
zest of 1 lemon

Instructions included here are the same for both sets of jars.

Preheat your oven to 325 degrees F.

Spray the jelly jars with non-stick cooking spray, making sure to spray the bottoms so the crust doesn’t stick.

Blend the graham cracker crumbs, 2 tablespoons of sugar and melted butter in a bowl. Place about 1 heaping tablespoon of the crumbs into each jelly jar and tamp down to make the crust (I used a wine cork).

In a large mixer bowl, mix the room temperature cream cheese with the 3/4 cup of sugar until smooth. Add the eggs, one at a time, and mix well. Add the sour cream, vanilla and lemon zest and mix until well incorporated. Fill each jelly jar with about 1/3 cup of the filling, leaving room at the top for your topping.

Place the jars in a large roasting pan or two deep baking dishes. Fill the pan with hot water halfway up the jelly jars. Place in the oven and bake for 30 minutes. Remove jars with tongs and place on a wire rack to cool.

This is one of my all-time favorite recipes. When I serve the traditional jars, I will serve them with mixed berries, chocolate syrup, or any other toppings desired by my guests.

These are so simple and I hope you enjoy them as much as Jack and I do!Cheesecake jars

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