Pecan Cheesecake in a Jar Recipe
Fluffy cream cheesecake filling topped with a decedent pecan caramel in a jar.
Servings: 12
Calories: 279kcal
Equipment
- Mixer
- Mason jars
- Large roasting pan
- Small sauce pan
Ingredients
- 16 oz light cream cheese at room temperature
- 1 cup chopped toasted pecans
- 1/4 cup heavy whipping cream
- 1 tsp cinnamon
- 1/2 cup brown sugar
- 3 tbsp unsalted butter
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 2 large egg
- 1/2 cup cane sugar
- Whipped cream for topping
Instructions
- Preheat an oven to 325 degrees F. In a stand mixer or large bowl using a hand-mixer, whip together the cream cheese with can sugar until smooth and no longer grainy.
- One at a time, add in the eggs and mix well. Add in the sour cream and vanilla and continue to whip until well incorporated.
- Fill 6 8-ounce mason jars with roughly 1/2 cup of the filling. Place the jars in a large roasting pan, then fill halfway up with hot water.
- Place the pan in the oven and bake for 30 minutes. Carefully remove the jar from the hot water bath with tongs and place on a wire rack to cool.
- In a small saucepan, melt the butter over medium heat. Add the brown sugar and cook for 4-5 minutes or until bubbly and darkened. Remove from heat and stir in the cinnamon, whipping cream and chopped pecans. Cool to room temperature and spoon over the cooled cheesecake. Dollop with whipped cream, if using. Enjoy immediately or place in the fridge until ready to serve.
Nutrition
Serving: 1g | Calories: 279kcal | Carbohydrates: 22g | Protein: 5g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 67mg | Sodium: 201mg | Potassium: 170mg | Fiber: 1g | Sugar: 20g | Vitamin A: 475IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg