Canned Cheesecake

I saw the recipe and had to try it. The following is the recipe I saw on the internet with a few tweaks that I made.


1tsp Cinnamon

1 cup graham cracker crumbs (or one sleeve of graham crackers crushed)

2 Tbsp sugar

1 stick butter

Mix the crust ingredients and place a heaping Tbsp of the mixture in an 8 oz jelly jar. (I used a disc from a cookie press to press it down evenly.) There should be enough for 12 – 8oz jelly jars.


2 – 8 oz pkgs Cream Cheese softened

8 oz sour cream

2 eggs

1/8 cup plain flour

1tsp vanilla

1 Tbsp cornstarch

1 cup sugar

Beat the cream cheese until smooth. Add sugar, eggs, flour, vanilla and cornstarch mixing thoroughly after each add-in.

Place in 12 – 8 oz canning jars. It is really best to put this in a plastic bag, then snip a hole in the corner and pipe it in. Remembering to only fill to about 1/2 full, leaving room for the topping and headspace. The reason for piping this is to keep the inside of the jar clean and pretty. Dipping the mixture in, even with a canning funnel, will still get a little on the insides of the jar and a large part of this is how pretty it looks displayed your shelf and in serving.

Place the jars in a 9″ X 13″ pan. Fill the pan with boiling water 3/4 full, or up to the top of the cheesecake.

Place in an oven preheated to 350 and bake for 30 minutes.

When they are done, place a couple of spoons of topping on each cheesecake, place lid and ring on the jar and screw ring on to fingertip tightness.

Place jars, in the water, return to the 350 oven for 10 minutes. When done, place each jar on a cooling place (I usually use a bamboo cutting board) and listen for the jars to seal. These delighful little cheesecakes will last 1 year on the shelf.

For this recipe I used cherry pie filling as a cheesecake topper, but blueberry pie filling, apple pie filling with caramel sauce or whatever you can think of that would be good on cheesecake.