Mason Jars - Salted Caramel Cheesecake

By á-47

Makes 5 - 8 oz. jars (widemouth, squat jars)

Ingredients

• 2 cups graham cracker crumbs
• 1.2 cup butter,m melted
• 2 Tbsp. sugar
• 2 8 oz. bricks cream cheese, at room temperature
• 1 - 14 oz. can sweet condensed milk
• 1/2 cup fresh lemon juice
• 1 Tbsp. vanilla
• Smuckers Caramel Sauce
• Coarse Salt

Preparation

Step 1

Place graham crackers in a plastic bag, using a rolling pin, crush. Place crumbs in a bowl and stir together with butter and sugar until reaches a wet sand consistency.

Scoop crumbs evenly into 5 half pint wide mouth jars, press filling down and allow to rest in the refrigerator.

Using a hand mixer, beat the cream cheese until light and fluffy. Drizzle in the condensed milk while beating it. Then mix in lemon juice and vanilla.

Scoop equal portions of cheesecake filling into the jars and place back in refrigerator for lat least 2 hours.

Drizzle with caramel sauce and salt before serving.