Indulge in the creamy, tangy goodness of lemon cheesecake made conveniently in jars using your slow cooker. Perfect for individual servings and a delightful treat for any occasion.
Ingredients:
- 1 cup graham cracker crumbs
- 2 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- Whipped cream and lemon zest for garnish optional
Instructions:
In a bowl, mix graham cracker crumbs and melted butter until well combined
Press crumb mixture into the bottom of jars to form a crust layer
In another bowl, beat cream cheese and sugar until smooth
Add eggs one at a time, beating well after each addition
Mix in sour cream, lemon juice, and vanilla extract until smooth
Pour cheesecake mixture over crust in jars, leaving some space at the top
Place jars in slow cooker and add water until it reaches halfway up the sides of the jars
Cover and cook on low for 2-3 hours, or until cheesecake is set
Carefully remove jars from slow cooker and let cool
Refrigerate for at least 4 hours or until chilled
Garnish with whipped cream and lemon zest before serving, if desired
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