This recipe makes about 9 or 10 mini cheesecakes.
For the base:
- 2 cups of crushed graham crackers
- 1/4 cup of sugar
- 6 tbsp. of melted butter
I crushed up the graham crackers using a potato masher until they looked like the next picture. Then I added the sugar and butter and mixed it up until it was sticky.
For the cheesecake:
- 3 packages of 8oz cream cheese (softened)
- 14oz sweetened condensed milk
- 3 eggs
- 2 tsp vanilla
I whipped the softened cream cheese using a hand mixer, then added the condensed milk, eggs and vanilla. I poured this mixture on top of the graham cracker base.
I put all of the jars into a baking dish and added water until the jars were half way submerged. I baked them at 350 for 20 minutes. The original recipe said they are done when they are set but slightly jiggly (if that helps).
When they were done baking, I used tongs to take them out of the water bath and put them onto my cooling rack. I let them cool here for about an hour and then kept them in the fridge.
I just used canned pie filling (blueberry, strawberry, and cherry) on the top of the cheesecakes. I'll be honest, I was too nervous to try making my own sauce since I wasn't even confident that the actual cheesecake would turn out. Here is the link for where I found the recipe http://preparingforpeanut.com/dessert-of-the-year-mason-jar-cheesecake/ . There is a recipe on here for making raspberry sauce which I will definitely try some day.
I don't have a picture of it, but once they were all made, I used permanent marker to label which flavor each jar was. That way my guests knew which they were choosing. Having dessert in a jar was nice because a few people who had to leave early ended up taking it to go so it was kind of like a party favor.
I absolutely love this recipe and I would recommend it to anyone! I'm looking forward to making a few new flavors for fall. I was thinking pumpkin, caramel, and apple.