Canning Cheesecake – A Sweet Treat Preserved

Cheesecake is a timeless dessert loved for its rich, creamy texture and sweet, tangy flavor. While most people enjoy it freshly baked or chilled, did you know you can preserve cheesecake through canning? This method allows you to enjoy a jar of cheesecake whenever you like, making it a fun and creative way to extend the shelf life of your dessert.

Canning cheesecake not only makes for a convenient storage option but also provides portion-sized servings in individual jars. It’s a perfect make-ahead dessert for parties, gifts, or just to keep a little indulgence ready in your pantry.

The process of canning cheesecake requires care and attention to food safety, as dairy-based products can be sensitive. However, with the proper method and sterilization techniques, you can successfully preserve cheesecake in jars for weeks. Let’s walk through the recipe step by step.

⏱ Cooking Time and Serving

• Preparation Time: 25 minutes

• Baking Time: 35–40 minutes

• Cooling & Sealing: 2 hours

• Total Time: ~3 hours

Serving Size: One 8 oz jar (makes about 8 servings, depending on jar size).

🥄 Ingredients for Canning Cheesecake

For the Crust:

• 1 cup graham cracker crumbs (or digestive biscuits, crushed)

• 2 tbsp sugar

• 4 tbsp unsalted butter, melted

For the Filling:

• 16 oz cream cheese, softened

• ½ cup sugar

• 2 large eggs

• ½ cup sour cream

• 1 tsp vanilla extract

• 1 tbsp lemon juice (optional, for tang)

For Topping (Optional):

• Fruit preserves, cherry pie filling, or chocolate ganache

👩‍🍳 How to Make Canned Cheesecake

1. Prepare the Jars:
   Wash and sterilize 8 oz canning jars. Preheat the oven to 325°F (160°C).

2. Make the Crust:
   Mix graham cracker crumbs, sugar, and melted butter until crumbly. Spoon about 2 tablespoons into each jar and press down gently.

3. Prepare the Filling:
   In a large mixing bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Blend in sour cream, vanilla, and lemon juice.

4. Fill the Jars:
   Spoon the cheesecake mixture into the jars, leaving about ½ inch of headspace at the top.

5. Bake in Water Bath:
   Place the jars in a large roasting pan. Fill the pan with hot water to halfway up the jars. Bake for 35–40 minutes, or until the centers are just set.

6. Cool and Seal:
   Remove jars carefully and let them cool at room temperature. Once cooled, add lids and rings. Store in the refrigerator. For longer storage, process sealed jars in a boiling water bath for 10–15 minutes.

7. Optional Topping:
   Before serving, top with fruit preserves, chocolate, or caramel sauce.

📝 Notes

• Cheesecake is best stored in the refrigerator and eaten within 7 days.

• For long-term storage, freezing jars is safer than canning because of dairy’s sensitivity.

• Always sterilize jars to prevent contamination.

• Avoid overfilling jars, as cheesecake expands slightly while baking.

❓ FAQs

1. Can cheesecake really be canned safely?
Cheesecake is perishable, and while canning is possible, refrigeration or freezing is safer for long-term storage. Always consume promptly.

2. Can I use different crusts?
Yes! Try Oreos, ginger snaps, or shortbread for unique flavors.

3. Can I skip the water bath?
The water bath prevents cracking and ensures gentle cooking. It’s highly recommended.

4. How long will canned cheesecake last?
In the refrigerator, about 1 week. If frozen, up to 3 months.

📊 Nutrition Facts (Per 1 Jar Serving – approx. 8 oz)

(Values are approximate and vary by ingredients used.)

⚠️ Disclaimer

Cheesecake is a rich dessert that should be enjoyed in moderation as part of a balanced diet. This recipe contains dairy, eggs, and gluten (if using graham crackers), which may not be suitable for individuals with allergies. Always check labels and consult dietary needs before consuming.