Ingredients
Scale
- 1 ½ cups of Crushed Graham Crackers
- 1/4 cup of Sugar
- ¼ cup of Butter, Melted
- 3 pkgs of 8oz Cream Cheese, Softened
- 1 can of 14oz Sweetened Condensed Milk (NOT evaporated milk )
- 3 Eggs
- 2 Tsp Vanilla
- 12 Half Pint Jars (I found these at Fred Meyer, but you could also find at Safeway, Lowe’s, Home Depot, Amazon, etc) I paid around $10 for the dozen)
Instructions
- For the Crust:
- Crush your graham crackers {If your kids want to get involved, now is the time!}
- Combine the crushed crackers with the sugar and butter.
- Spoon 2 tablespoons of graham crackers into the jars. I used a 2 tablespoon portion scoop to measure the graham crackers for the jars.
- I also used a tart shaper to push the graham cracker down into the jars.
- Filling:
- In a large bowl, beat the cream cheese until it’s fluffy.
- Slowly add the condensed milk until it’s smooth. No lumps!
- Now add the eggs and vanilla, and mix it well.
- Scoop the batter into the jars, trying to equally distribute it. It came out to about 4-6 tablespoons of cheesecake batter for each jar, don’t fill to the top.
- Now get out a deep baking pan or casserole dish, and fill with boiling water, you’re going to give these filled jars a bath in the oven. The water should be covering about half of the jar.
- Bake them at 350 degrees for 25 minutes. You want them to still jiggle, but begin to pucker a bit. Dont look for a golden color, you shouldn’t find it.
- This is the hardest part of the whole recipe. The water is boiling hot so be careful.
- Take the jars out of the water right away and set them out to cool. I just put mine directly in the fridge, where they cooled overnight.
- Once cooled, add any topping you like. I chose raspberries, strawberries and cherry pie filling. Other ideas are mini chocolate chips, oreos or really anything.
