Cheesecake made in a mason jar.
This is a Baked recipe I got off the internet. The No-Bake type of cheesecake didn’t really sound as good. This effort is to modify the recipe for a traditional NY style white cheesecake so they can be made in small mason jars.

First: the recipe at right is from the Internet.

  1. Allow the cream cheese to warm to room temperature.
  2. Crush the Graham Crackers.
  3. Pre-heat the oven to 350 deg. F.
  4. Add the melted butter to the crackers and mix.
  5. Add the sugar and mix until consistent.
  6. The result should clump when packed and water may be added to make the crust more clumpy.
  7. Put the crackers into the jars and tamp the crumbs into a crust.
  8. Bake for 5 minutes and let cool.
 Mason Jar Cheesecakes (adapted from Thrifty NW Mom’s recipe)

  • 2 cups of Crushed Graham Crackers
  • 1/4 cup of Sugar
  • 5-6  Tbsp of Butter, Melted
  • 3 pkgs of 8oz Cream Cheese, Softened
  • 1/2 cup Sour Cream
  • 3 Eggs
  • 2 Tsp Vanilla
  • 11-12 Half Pint Jars
 Second: making the filling.

  1. Put the cream cheese and Vanilla into the stand mixer and mix on medum-low.
  2. Add the can of Milk and continue mixing.
  3. Add each egg, one at a time, and continue mixing till the result is smooth and creamy.
Third: Prep the cheesecakes and bake.

  1. Place the jars, with the crust, in a large baking pan.
  2. Distribute the filling between the jars.
  3. Fill the pan with 1/2 inch of water and place in the oven.
  4. Bake for 20 minutes at 350 deg.  Once small brown spots appear on the top of any cheesecakes they are done.
  5. Turn the oven off and crack the door.  Let the cheesecakes cool for an hour before removing.
  6. Cool overnight for best results.

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