My favorite cheesecake ever is from Maggiano’s Italian Restaurant. It has been a long time since I have had it – about 7 years, but it is that memorable. Light, not dense, ricotta cheesecake. Truth be told, I used to work there, and I still turn to some of their recipes when I want to make something in particular. I did not make a version of their ricotta cheesecake, but if I knew the recipe, I would be making it all the time.
This month we tackle cheesecake. Any form, any kind – so long as it’s cheesecake. That’s not a bad challenge to take on! Today, I bring you a portable vanilla cheesecake, speckled with vanilla bean, and inspired by the Cheesecake in a Jar from My Baking Addiction.
Mise en place
The graham cracker crust has always been my favorite of these types of desserts. I really could eat it all by itself. Does it get better than butter, sugar and graham? This cake however with its creaminess, vanilla bean flavor and high portability deserves very high accolades.
I also love the fact that I don’t have to worry about the beauty of the tops coming out of the oven. It is strategically covered up with sweet apples and honey. Need I say more? What I did not show in my mise en place is the bourbon vanilla bean I sacrificed for this recipe. It’s in there. It served its glorious purpose. It made me say oh my God as I proclaimed my love for cheesecake.
I love cheesecake.
Some might tell you that this is indeed two servings in one jar, but I think you could get away with calling it a single serving. If you skipped lunch.
- This is a perfect gift! Just put the tops on them and deliver them to your intended recipient. Just make sure they can eat it or refrigerate right away.
- The jars pictured are Ball half-pint 8 oz canning jars.
Apple Vanilla Cheesecakes
Rich, creamy and absolutely delicious. You won't be able to put it down.
For the apples
- 2 granny smith apples, peeled, cored, and cut into bite sized pieces
- 1 tablespoon sugar
- 1/4 teaspoon cinnamon
For the Cheesecakes
- ½ cup granulated sugar
- 2 packages cream cheese, 8 oz each, room temperature
- 2 eggs, room temperature
- ¼ cup heavy cream
- 1 teaspoons pure vanilla extract
- 1 vanilla bean, split
- honey, optional
For the crust
- 1 1/2 cups finely ground graham cracker crumbs
- 1/3 cup white sugar
- 6 tablespoons butter, melted
- Preheat oven to 350 degrees F.
- Begin to boil a large pot of water for the water bath.
Make the apples
- Mix all ingredients together and let sit while you prepare the other components.
Make the crust
- Mix the ingredients together. Put 2 tablespoons each into 4 - 8 oz jars and press down. Place the jars on a cookie sheet and bake 10 minutes until firm. Remove from oven and let cool while you make the cheesecake filling.
- In the bowl of your stand mixer fitted with your paddle attachment, combine the sugar and cream cheese and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Add heavy cream and vanilla and mix until smooth. Scrape down the sides of the bowl and mix for another 30 seconds. Using the back of a knife, scrape the vanilla from the bean pod and gently mix the vanilla beans into the batter.
- Pour batter into canning jars until about ¾ of the way full. Place jars into a larger pan and pour boiling water into the larger pan until halfway up the sides of the jars. Top with apple mixture.
- Bake 20 to 25 minutes until set.
- Carefully remove the cheesecake jars from the water bath and place on a cooling rack to cool completely. Once the cheesecakes are completely cooled, place them into the refrigerator for at least 5 hours. Drizzle tops with honey when ready to serve.
This is a perfect gift! Just put the tops on them and deliver them to your intended recipient. Just make sure they can eat it or refrigerate right away.
The jars pictured are Ball half-pint 8 oz canning jars.
Let’s see what other Cheesecakes everyone else brought to the table for the Crazy Cooking Challenge!