The Olive Bin

Crockpot Cheesecake

Crust:Blend together the graham cracker crumbs and sugar. Place 2 tablespoons in the bottom of each of seven 1/2-pint canning jars, such as Mason jars. Press down lightly. Set the jars aside. Batter:Beat softened cream cheese on medium-high speed for 2 minutes, until smooth. Be sure to scrape the bowl at least twice. Add the sugar and cornstarch. Beat on medium speed for 2 more minutes. Scrape bowl, and add the vanilla, eggs, and cream. Beat for 2 more minutes on low speed. Prepare a 7- to 8-quart slow cooker for baking. Place the crust-filled jars into the pot. Fill each jar 3/4 full of cheesecake batter, taking care not to drip any down the outsides of the jars. Place the canning lid of each jar to prevent water from dripping into the cheesecake while you fill the crock pot. Carefully pour warm water around the jars. The water level should come 3/4 of the way up the sides of the jars. When you're done pouring, remove the jar lids and set aside for later. Cover the slow cooker and cook on high for 1 to 2 hours. All slow cookers are different, so the times may vary. The cheesecakes are done when the centers are no longer jiggly or wobbly, and a knife inserted into the cake comes out clean. Turn off the slow cooker and allow the cheesecakes to rest for about 20 minutes to cool slightly before handling. Remove the jars and place on the counter to cool for another hour before sealing and placing in the fridge to chill for several hours, or overnight. To serve, simply open the jar, top with fresh berries and your choice of balsamic vinegar
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Ingredients

FOR THE CRUST:

1 C graham cracker crumbs

1 T sugar

FOR THE FILLING:

2 lbs cream cheese, at room temperature

1 2/3 C sugar
1/4 C cornstarch
2 tsp vanilla

2 large eggs, at room temperature
3/4 C cream, half & half, or whole milk

Your choice of The Olive Bin's Dark Balsamic Vinegars, such as Raspberry, Strawberry, Blueberry, Pomegranate, Dark Chocolate

Directions

  1. Crust: Blend together the graham cracker crumbs and sugar. Place 2 tablespoons in the bottom of each of seven 1/2-pint canning jars, such as Mason jars. Press down lightly. Set the jars aside.
  2. Batter: Beat softened cream cheese on medium-high speed for 2 minutes, until smooth. Be sure to scrape the bowl at least twice. Add the sugar and cornstarch. Beat on medium speed for 2 more minutes. Scrape bowl, and add the vanilla, eggs, and cream. Beat for 2 more minutes on low speed.
  3. Prepare a 7- to 8-quart slow cooker for baking. Place the crust-filled jars into the pot. Fill each jar 3/4 full of cheesecake batter, taking care not to drip any down the outsides of the jars. Place the canning lid of each jar to prevent water from dripping into the cheesecake while you fill the crock pot. Carefully pour warm water around the jars. The water level should come 3/4 of the way up the sides of the jars. When you're done pouring, remove the jar lids and set aside for later.
  4. Cover the slow cooker and cook on high for 1 to 2 hours. All slow cookers are different, so the times may vary. The cheesecakes are done when the centers are no longer jiggly or wobbly, and a knife inserted into the cake comes out clean. Turn off the slow cooker and allow the cheesecakes to rest for about 20 minutes to cool slightly before handling. Remove the jars and place on the counter to cool for another hour before sealing and placing in the fridge to chill for several hours, or overnight.
  5. To serve, simply open the jar, top with fresh berries and your choice of balsamic vinegar

Associated Products

Dark Balsamic Vinegars
Blueberry Dark Balsamic
Dark Chocolate Dark Balsamic
Raspberry Dark Balsamic
Strawberry Dark Balsamic