Slow Cooker Gingerbread Cheesecake In A Jar
Slow Cooker Gingerbread Cheesecake in a Jar! Thick, rich, and decadent, this easy to make dessert is the perfect finish to any holiday meal.
Ingredients
CRUST
- 3/4 cup gingersnap cookie crumbs or gingerbread cookie crumbs
- 1 tablespoon sugar
- 1 tablespoon butter unsalted and melted
CHEESECAKE
- 16 ounces cream cheese softened
- 1 tablespoon orange zest
- 3/4 cup sugar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1 tablespoon vanilla extract
- 2 tablespoons cornstarch
- 1 large egg room temperature
- 1/2 cup heavy cream room temperature
GARNISHES
- gingerbread cookies
- cinnamon sticks
- whipped cream
- sprinkle of cinnamon
Instructions
- CRUST
- Place the 4 - ounce jars on a baking sheet. Set aside.
- Mix the gingersnap cookie crumbs and sugar in a small bowl and combine. Add the melted butter. Mash and mix together using a rubber spatula until the gingerbread cheesecake crust mixture resembles a sand-like texture.
- Add one tablespoon of the gingerbread cheesecake crust into each of the 8 jars. Press the crust down using a small glass to form a crust. (A shot glass works great!)
- GINGERBREAD CHEESECAKE FILLING
- In a large mixing bowl, add the cream cheese. Beat on high speed with a hand mixer for 3 minutes or until creamy and no lumps remain. Next, mix in the orange zest. Then, add in the sugar, ginger, nutmeg, cinnamon, and the cornstarch. Beat at medium speed until well blended. Lastly, add in the vanilla, egg, and heavy cream. Continue to beat until smooth.
- Spoon the gingerbread cheesecake batter over the crust to the top thread (line) of each jar. Note: The gingerbread cheesecakes will rise above rim but sink when cooled.
- COOKING
- Pour 1 inch of water into the 8 quart slow cooker. Place the jars uncovered into the slow cooker being careful not to get water in the jars. The water should reach the center of the jars. Carefully add water if necessary.
- Turn the slow cooker to high heat and place on the the lid. Cook for 1 hour and 15 minutes. When the Gingerbread Cheesecakes are done, they will puff slightly, set around the edges, and have a slight wobble in the center.
- Allow the jars to cool inside the crockpot until the edges are cool enough to handle or remove immediately with canning jar tongs. Place the warm gingerbread cheesecakes in jars back onto the baking sheet and refrigerate for two hours or until completely set. Screw on the lids until time to garnish and serve.
- GARNISH
- Garnish the Gingerbread Cheesecakes in Jars with whipped cream, a cinnamon stick, and a gingerbread cookie.
- Slow Cooker Gingerbread Cheesecake In A Jar Recipe
- With lids, Slow Cooker Gingerbread Cheesecake can be stored in the refrigerator for 5 days.
- Store them in the freezer for up to three months. Thaw in refrigerator overnight.
Nutrition
Serving: 1 ServingCalories: 230kcalCarbohydrates: 31gProtein: 9gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 27mgSodium: 414mgPotassium: 185mgFiber: 0.2gSugar: 28gVitamin A: 296IUVitamin C: 1mgCalcium: 212mgIron: 0.3mg
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