King Arthur Cheesecake in a Jar: A Portable Dream Come True

There’s something undeniably magical about cheesecake. For me, it evokes memories of cozy Sunday afternoons, the gentle hum of a mixer, and the sweet anticipation of a decadent slice. I recall one particular instance, a potluck gathering where dessert options were plentiful but frankly, a bit uninspired. I’d recently stumbled upon this King Arthur recipe for cheesecake in a jar, and on a whim, decided to give it a try, utilizing my slow cooker for the first time for something other than pulled pork. The result was a revelation! Each perfectly portioned jar, warm and fragrant, was a tiny masterpiece, individually celebrated and surprisingly easy to transport. The sheer delight on my friends’ faces as they discovered their own personal cheesecake was a reward in itself. It’s become my go-to for picnics, office parties, or just a special treat for the family.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 1 to 2 hours
• Total Time: 2 hours 25 minutes (plus chilling time)
• Servings: 7
• Yield: Seven 1/2-pint jars
• Dietary Type: Vegetarian

Ingredients

To craft these delightful individual cheesecakes, you’ll need a few carefully selected components. The beauty of this recipe lies in its simplicity, allowing the quality of the ingredients to shine through.

For the Crust:

• 1 cup graham cracker crumbs
• 1 tablespoon sugar

For the Filling:

• 2 lbs cream cheese, softened to room temperature
• 1 2/3 cups sugar
• 1/4 cup cornstarch
• 2 teaspoons vanilla extract
• 2 large eggs, at room temperature
• 3/4 cup heavy cream, half-and-half, or whole milk

Equipment Needed

While the slow cooker is the star of the show for cooking, you’ll also need a few other essentials to bring these cheesecakes to life:

• A 7- to 8-quart slow cooker
• Seven 1/2-pint canning jars (such as Mason jars) with lids and rings
• An electric mixer (stand mixer or hand mixer)
• A bowl for mixing
• A measuring cup and measuring spoons
• A spatula or spoon for scraping
• A knife for testing doneness
• A cooling rack

Instructions

Creating these charming cheesecakes in a jar is an enjoyable process, with the slow cooker ensuring a wonderfully moist and evenly baked dessert. Follow these steps meticulously for perfect results every time.

1. Prepare the Crust: In a small bowl, thoroughly combine the graham cracker crumbs and sugar. Distribute this mixture evenly among the seven 1/2-pint canning jars, placing about 2 tablespoons in the bottom of each. Press the crumb mixture down lightly to form a compact crust. Set the prepared jars aside.

2. Begin the Filling: In the bowl of your electric mixer, place the softened cream cheese. Beat on medium-high speed for 2 minutes. This crucial step aerates the cream cheese and removes any lumps, ensuring a silky smooth texture for your cheesecake. Make sure to scrape down the sides and bottom of the bowl at least twice during this process.

3. Incorporate Dry Ingredients: Stop the mixer, scrape the bowl again, and then add the sugar and cornstarch. Beat on medium speed for another 2 minutes. Again, stop the mixer, scrape the bowl thoroughly.

4. Add Wet Ingredients: Now, add the vanilla extract, eggs, and heavy cream (or half-and-half or whole milk) to the mixture. Beat on low speed for just 2 more minutes. Overbeating at this stage can incorporate too much air, leading to cracks in your cheesecake. The goal is a homogenous, smooth batter.

5. Assemble for Baking: Prepare your 7- to 8-quart slow cooker for baking. Carefully place the crust-filled jars into the slow cooker pot. Fill each jar with the cheesecake batter, aiming to fill them about 3/4 full. Be mindful to avoid dripping any batter down the outsides of the jars, as this can burn and be difficult to clean.

6. Create the Water Bath: Place the canning lid of each jar lightly onto the jar. This is a protective measure to prevent water from dripping into the cheesecakes as you add it to the slow cooker. Carefully pour warm water into the crock pot surrounding the jars. The water level should reach approximately 3/4 of the way up the sides of the jars. Once the water is in place, remove the lightly placed jar lids and set them aside for later.

7. Cook the Cheesecakes: Cover the slow cooker with its lid. Cook on the high setting for 1 to 2 hours. It’s important to remember that all slow cookers vary, so the cooking time can differ significantly. The cheesecakes are done when their centers are no longer jiggly or wobbly. To test for doneness, insert a knife about 1/2 inch from the edge of the cake; it should come out clean.

8. Cool Down: Once cooked, turn off the slow cooker. Allow the cheesecakes to rest in the slow cooker for approximately 20 minutes to cool slightly before handling. Carefully remove the jars from the slow cooker and place them on a countertop. Let them cool for another hour before sealing them with their lids and rings.

9. Chill and Serve: Refrigerate the sealed jars for several hours, or preferably overnight, to allow them to chill thoroughly and set completely. To serve, simply open the jar. These cheesecakes are wonderfully rich, so one jar can easily serve two people. Garnish with your favorite toppings such as fresh berries, chocolate chips, hot fudge, or whipped cream. Enjoy with a long-handled spoon!

Expert Tips & Tricks

• Room Temperature is Key: Ensuring your cream cheese and eggs are at room temperature is non-negotiable. This allows them to emulsify smoothly, creating a velvety-rich texture without lumps. If you forget to take them out in advance, you can quickly warm eggs by placing them in a bowl of warm (not hot) water for 5-10 minutes. For cream cheese, slice it into smaller pieces and let it sit out, or briefly microwave it on low power in 10-second intervals, stirring in between.
• Don’t Overmix: While aeration is important for the cream cheese, avoid overmixing the batter once the eggs are added. Too much air can lead to a porous texture and potentially cracks in your cheesecake. A gentle mix until just combined is ideal.
• Slow Cooker Savvy: If your slow cooker runs hotter than average, start checking for doneness at the 1-hour mark. Conversely, if yours tends to run cooler, it might take closer to 2 hours or even slightly longer. The visual cues (no jiggle, clean knife) are your best guides.
• The Water Bath is Essential: The water bath (or bain-marie) is what creates that perfectly gentle, humid environment for the cheesecakes to bake. It prevents the edges from overcooking before the center is set and contributes to that signature creamy texture. Don’t skip this step!
• Lid Trick: The suggestion to place the canning lids on lightly during the water bath phase is a clever one. It offers an extra layer of protection against any condensation that might form on the slow cooker lid dripping into your delicate cheesecakes.

Serving & Storage Suggestions

These individual cheesecakes are a dream for entertaining and for personal indulgence alike.

• Serving: The beauty of cheesecake in a jar is its built-in serving vessel. Simply open the lid and offer a selection of delightful toppings. Fresh berries, a drizzle of raspberry coulis, chocolate shavings, a dollop of whipped cream, or even a warm caramel sauce are all fantastic choices. A long-handled spoon is perfect for digging into every last bit.
• Storage: Once baked and chilled, the cheesecakes can be stored in their sealed jars in the refrigerator for up to a week. They are excellent for making ahead, making them perfect for busy hosts or for enjoying throughout the week. Due to their rich nature, they tend to hold up well. If you find yourself with an abundance, they also freeze beautifully. Wrap the sealed jars tightly in plastic wrap and then foil, and they can be stored in the freezer for up to a month. Thaw overnight in the refrigerator before serving.

Nutritional Information

Please note: This nutritional information is an estimate and can vary based on the specific brands and types of ingredients used.

Nutrient	Amount per Serving (approx.)	% Daily Value (approx.)
Calories	802.1 kcal	N/A
Total Fat	54.9 g	84%
Saturated Fat	30.6 g	153%
Cholesterol	224.4 mg	74%
Sodium	504 mg	21%
Total Carbohydrate	69.1 g	23%
Dietary Fiber	0.4 g	1%
Total Sugars	57.5 g	229%
Protein	10.9 g	21%

Variations & Substitutions

While the classic graham cracker crust is a beloved staple, don’t hesitate to get creative with variations!

• Crust Options:
  • Oreo Crust: Crush about 20-24 Oreo cookies (filling and all) and mix with 2 tablespoons of melted butter for a rich chocolate base.
  • Shortbread Crust: Use finely crushed shortbread cookies for a buttery, slightly less sweet alternative.
  • Nut Crust: For a gluten-free option, grind almonds, pecans, or walnuts and mix with a touch of sugar and melted butter.
• Flavor Infusions:
  • Citrus Zest: Add the zest of 1 lemon or orange to the cream cheese filling for a bright, refreshing note.
  • Chocolate Swirl: Melt 2-3 ounces of semi-sweet chocolate and swirl it gently into the cheesecake batter before filling the jars.
  • Spiced Cheesecake: Incorporate 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg into the crust for a warmly spiced dessert.
• Dairy Alternatives: While the recipe calls for dairy, you can experiment with full-fat coconut cream (used similarly to heavy cream) and vegan cream cheese for a dairy-free version. Be aware that the texture and flavor may differ slightly.

FAQs (Frequently Asked Questions)

Q: Can I bake this cheesecake in a standard oven instead of a slow cooker?
A: Yes, you can bake this cheesecake in a standard oven. Prepare it in a larger pie dish or individual ramekins, place them in a water bath, and bake at around 325°F (160°C) until set. Baking times will vary.

Q: Why are my cheesecakes not setting?
A: This can happen if the cheesecakes are underbaked. Ensure they are cooked until the centers are just firm and a knife inserted near the edge comes out clean. Overmixing can also contribute to a less firm texture.

Q: Can I omit the cornstarch?
A: Cornstarch acts as a stabilizer in this recipe, helping the cheesecake to set properly. While it might be possible to omit it, the texture may be softer and more prone to weeping.

Q: How do I prevent cracks in my cheesecake?
A: While cracks are less of a concern with cheesecake in a jar, in a larger cheesecake, avoiding overmixing after adding eggs and cooling gradually are key. The slow cooker method inherently minimizes this issue.

Q: Can I use low-fat cream cheese?
A: For the best texture and richness, it’s recommended to use full-fat cream cheese. Low-fat versions may result in a less creamy and more watery cheesecake.

Final Thoughts

This King Arthur Cheesecake in a Jar recipe is a testament to how classic desserts can be reimagined for modern convenience and portability. The slow cooker does all the heavy lifting, resulting in a perfectly creamy, luscious cheesecake that’s as delightful to look at as it is to eat. Whether you’re packing them for a picnic, bringing them to a potluck, or simply treating yourself to a personal dessert, these little jars of joy are sure to impress. I encourage you to try this recipe and experience the magic for yourself. Serve them plain, adorned with your favorite toppings, or perhaps with a delicate cup of espresso or a crisp, cold glass of milk. Happy baking!