Slow cooker mini caramel cheesecake in a jar

My friend Lou Ann Brown is an academic, a professor, and a scientist. Her scientific brain guides everything she does. Lou Ann also loves to sew and she’s an exceptional cook.

Possibly her love for cooking speaks to her scientific brain. She can follow a recipe, and probably does so at least once, before she begins to experiment with it. She’s constantly experimenting with ingredients and amounts and making replacements. In her experimenting, she will add different spices until, over time, she finds the exact combination needed to make whatever she is making perfect.

For example, her cinnamon pecans are incredible and were wonderful at every stage along with way. But, then she finally found the perfect combination of ingredients that made the pecans their absolute best. It’s just the way her brain works when she cooks.

A couple of years ago, Lou Ann started serving cheesecakes in individual jars at dinner parties. I don’t know when she started cooking them in a crock pot, but the results are amazing. And, serving them individually makes it easier to take them along to outside picnics to serve.

The recipe below was fed to a small group of ladies who gathered for lunch. She served the cheesecakes in individual jars and provided jars of dark chocolate sauce and caramel sauce. We each finished off the top of the cheesecakes with what we added. It was a fun dessert, and one that could be changed up by giving people an even larger selection of toppings, like fruit, chocolate drops, and cherries.

Slow Cooker Mini Caramel Cheesecake in a Jar

This recipe makes 8 Small Cheesecakes in 4 oz Mason Jars or 4 Small Cheesecakes in 8 oz (1/2 pint) Mason Jars

Ingredients for the crust

• 1-1/2 cup Graham Crackers Crumbs (about 12 crackers)
• 1/4 cup  Light brown sugar (packed)
• 1/4 tsp Cinnamon
• 6 Ttsp Butter (melted)

Ingredients for cheesecake batter

• 2/3 cup Sugar (granulated)
• 8 oz Cream Cheese – full fat (Room temperature)
• 2 Eggs – Large (Room temperature)
• 1/4 cup Sour Cream – full fat (Room temperature)
• 1/4 cup Heavy Cream
• 1-1/2 tsp Vanilla Extract
• 1/8 tsp Salt
• 1/2 cup Dulce de Leche, Cajeta (Mexican Caramel) or Thickened Caramel Syrup

Before you begin, preheat your slow cooker on High with an inch of water

To prepare crust

1. Place graham crackers in a food processor and process until no large pieces remain.
2. Add light brown sugar, melted butter, and cinnamon.
3. Process until the mixture resembles wet sand, scraping down the sides of the bowl as necessary.
4. Place 3 tablespoons of the crust mixture into each mason jar.
5. Press down to form the crust.

To prepare cheesecake filling

1. Make sure your cream cheese is softened to room temperature to avoid lumps in your mixture. Beat cream cheese at medium speed for 2 minutes until fluffy and with no visible lumps.
2. Add sugar and beat at medium speed for 2 minutes and then scrape the bowl.
3. Add eggs one at a time and beat at low speed until combined.
4. Add in sour cream, heavy cream, vanilla extract, salt, and caramel
5. Beat mixture for 2 minutes on low speed (just until the filling is smooth).
6. Divide batter evenly between your jars until the jars are 3/4 full.
7. Lightly tap each jar on the counter a few times to release any air bubbles.
8. Wipe off any drips on the outside and the rim of the jars with a clean damp cloth.
9. Screw the lids on each mason jar lightly.

Cooking the cheesecakes

1. Place jars into crock pot and carefully (avoid splashing water into the cheesecakes) pour in additional hot water until the water level reaches 1/2 to 3/4 of the way up the sides of the jars.
2. Keeping each mason jar in place, carefully remove the lids from the jars.
3. Place a towel across the top of the slow cooker to absorb moisture and then add the slow cooker lid. This will prevent the water droplets that will collect on the lid from falling into your cheesecakes.
4. Cook on high for 1 ½ to 2 hours. Because all crock pots are different, check your cheesecakes after an hour.
5. Your cheesecakes are done when they are set and starting to pull away from the sides of the jar The cheesecake centers are no longer jiggly or wobbly (they will puff up, maybe over the top of your jars if you filled them too full).
6. Remove your slow cooker lid and towel, turn off your crock pot and allow your cheesecakes to cool for about 30-60 minutes. The cheesecakes will fall during this rest period.
7. Carefully remove the cheesecakes from your slow cooker and allow to completely cool on the counter for 1 hour.
8. When cooled, screw on your mason jar lids and refrigerate for at least 2 hours or overnight (better if refrigerated overnight).
9. Garnish with fresh fruit, caramel sauce, or whip cream and enjoy.

Any leftovers can be refrigerated for serving later.