Rating: 4 stars
22 Ratings
  • 5 star values: 15
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 3
Source: Better Homes and Gardens

Gallery

Credit: Jason Donnelly

Recipe Summary test

prep:
40 mins
stand:
30 mins
bake:
15 mins
chill:
4 hrs
total:
4 hrs 85 mins
Servings:
12
Yield:
12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Allow cream cheese and eggs to stand at room temperature for 30 minutes. Meanwhile, coat twelve 4-ounce canning jars with cooking spray. Place a vanilla wafer in the bottom of each jar.

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  • Preheat oven to 350°F. In a small saucepan cook and stir chocolate over low heat until melted; cool slightly. In a small bowl lightly beat eggs with a fork; set aside.

  • In a large mixing bowl beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Add sugar, flour, and liqueur. Beat until combined, scraping sides of bowl occasionally. Stir in eggs and milk until combined. Transfer 1 1/2 cups of the batter to a medium bowl; stir in melted chocolate.

  • Spoon plain batter evenly into the prepared jars, filling each about half full. Spoon chocolate batter over top of plain batter, filling each jar nearly full. Place jars in a 13x9x2-inch baking pan or 3-quart rectangular baking dish. Place pan on oven rack. Pour enough boiling water into the baking pan to reach halfway up the sides of the jars.

  • Bake for 15 to 20 minutes or until puffed and set when gently shaken (cheesecakes will fall slightly as they cool). Carefully remove jars from water; cool on a wire rack. Cover and chill for at least 4 hours before serving.

  • To serve, top cheesecakes with caramel topping and sprinkle with peanuts and/or caramel corn.

To Make Ahead:

Store, tightly covered, in the refrigerator for up to 1 week or freeze for up to 1 month. If frozen, thaw in the refrigerator overnight.

Nutrition Facts

305 calories; fat 19g; cholesterol 73mg; saturated fat 9g; carbohydrates 30g; mono fat 4g; poly fat 1g; insoluble fiber 1g; sugars 24g; protein 5g; vitamin a 563.2IU; riboflavin 0.1mg; niacin equivalents 0.4mg; folate 13.4mcg; vitamin b12 0.2mcg; sodium 191mg; potassium 105mg; calcium 57mg; iron 0.7mg.
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