Canning: Cheesecake

I popped open a few cans after 3 months and they were great!

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Recipe makes approximately 12-14

Preheat your over to 350

Wash your jars and lids – I use ½ pint wide mouth jars

Crust:

1 sleeve graham cracker

1 stick of melted butter

**I use 1 ½ sleeves of graham crackers and 1 ½ sticks of butter. I put 2 Tablespoons of crust mix in the bottom of my jar and then pack it down.

Mix the following ingredients in order:

2 – 8 oz cream cheese at room temp (whip until soft)

1 cup sugar

2 eggs (add one at a time)

1 teaspoon vanilla

1/8 cup flour (2 Tablespoons) and 1 Tablespoon of corn starch mixed together

8 ounces of sour cream

1/8 cup of lemon juice (2 Tablespoons)

Blend everything in order until well incorporated. Put in a gallon zip lock bag and cut the corner to fill the jars.

I filled the jars between ½ to ¾ full.

Place the jars in cake pans – fill halfway up the sides of the jars with boiling water. Bake for 30 minutes.

While the cheesecake is baking, put your pie filling on the stove to heat. Should be very hot, not necessarily boiling, when cakes are done.

Take the jars out of the oven, add your topping, make sure the rims are clean, and immediately cover with lid and rings.

Put the jars back in the over in the water bath for another 10 minutes. Take out of the oven, removed the jars, and place them on a towel to cool.