Ingredients
- Crust:
- 2 cups graham cracker crumbs
- 2 T sugar
- 8 T butter, melted
- Filling:
- 4 (8 oz.) pkgs. cream cheese, room temperature
- 3/4 cup sugar
- 4 eggs, room temperature
- 1 cup sour cream
- 1 t vanilla extract
- zest of 1 lemon
- Topping ideas:
- 2 pints fresh raspberries
- strawberry jelly
- raspberry jelly
- mini chocolate chips
- caramel sauce
Preparation
Step 1
Preheat oven to 325 degrees.
Spray the jelly jars with cooking spray.
Blend the graham cracker crumbs, 2 T sugar and melted butter in a bowl.
Place about 1 heaping T of crumbs into each jar and tamp down to make crust.
In a large mixer bowl, mix the room temperature cream cheese with the 3/4 cup sugar until smooth. Add eggs, one at a time, and mix well. Add the sour cream, vanilla and lemon zest and mix until well incorporated. Fill each jelly jar with about 1/3 cup of the filling, leaving room at the top for topping.
Place the jars in a large roasting pan or two deep baking dishes. Fill the pan with hot water halfway up jelly jars. Place in the oven and bake for 30 minutes. Remove jars with tongs and place on a wire rack to cool.