INGREDIENTS
Crust - I did double crust on half of the jars (bottom and top before the fruit on top) to see the difference in taste; the double crust makes it much better.
3/4 cup graham cracker crumbs crushed
1-3 tablespoons melted butter
Cheesecake -
16 ounce regular cream cheese, softened
2/3 cup sugar or 2 TBSP Stevia or other sugar substitute
1 teaspoon vanilla extract
1 cup heavy cream
2 large eggs
Cherry or Blueberry pie filling
INSTRUCTIONS
Prepare the jars:
Mix the graham cracker crumbs and melted butter, and divide evenly among 6 8-ounce jars or ramekins.
Pack the crumbs down in the bottom of the jars with a teaspoon or melon baller.
Soften the cream cheese by leaving it out at room temperature for at least 1 hour. Beat the cream cheese in an electric mixer on medium speed until smooth and fluffy, about 2 minutes.
Stop the mixer and scrape down the sides. Add the vanilla and heavy cream and beat on low speed until completely blended, about 1 minute. Stop the mixer again and scrape down the sides.
Add the eggs one at a time, beating each on low speed until just blended. (Don’t over-beat the eggs.)
Divide the filling into the prepared cheesecake jars on top of the crust about 2/3 full then add another teaspoon of crust on top.
Put a trivet in the inner Pot, then pour in 1 cup of water and stack the filled cheesecake jars with no lids on in the pot in two layers. Set 3 of the cheesecake jars on this bottom cooking rack in a 6 qt or 4 jars in a 8qt pot. Set a second cooking rack over the layer of jars, then set the remaining jars on top of that rack, offset from the bottom jars to help the steam travel through the cooker.
Lock the lid (seal) and pressure cook on high for 3 minutes in an IP or other pressure cooker. Let the pressure come down naturally, about 10 more minutes.
Carefully lift the cheesecake jars out of the pressure cooker to let them cool on a rack or hot pads for 30 minutes, then top each cheesecake jar with a few tablespoons of pie filling.
Cover with lids and refrigerate for at least 4 hours and enjoy!
You can also use a springform pan and "bake" it. Follow the instructions and Bake 350* for 1 hour in an AF/oven. Make sure not to over back, it needs time to set up and it will "jiggle" some when taken out after an hour.