BLUEBERRY CHEESECAKE JARS

BLUEBERRY CHEESECAKE JARS image

Number Of Ingredients 18

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For the Graham Cracker Crust Layer:
1 heaping cup of graham cracker crumbs
3 Tablespoons brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup melted butter
For the Cheesecake Layer:
8 oz. cream cheese, room temperature
1/2 cup sugar
1/2 cup sour cream
2 Tablespoons fresh lemon juice
2 teaspoons vanilla extract
1 teaspoon lemon or orange zest
For the Blueberry Filling Layer:
1 (20 oz.) can blueberry pie filling
1/4 teaspoon pure almond extract
Whipped cream or topping for garnish, if desired
Nutmeg for garnish, if desired

Steps:

Combine all of the graham cracker crust ingredients and "tamp" about 3 Tablespoons into each of 6 half-pint canning (Mason) jars. Place all of the cheesecake ingredients in the bowl of a counter top mixer. Whip until smooth and fluffy. Divide evenly among the 6 (half pint) jars on top of the graham cracker crust layer. Mix fruit filling with extract and divide evenly among the 6 jars, on top of the cheesecake layer. Place lids on jars an refrigerate until ready to eat. For serving, add a dollop of whipped cream to the tops of the jars and sprinkle with a little nutmeg if desired. Note: you can substitute cherries, lemon, chocolate pudding, or peaches for the blueberries. Just make sure to use ready-to-go pie filling, and not canned fruit, or your cheesecakes will get soggy.