Recipe: Chocolate-Banana Cheesecake in Jars (crock pot)

CHOCOLATE-BANANA CHEESECAKE IN JARS

"These individual cheesecakes are as whimsical as they are tasty. Combining the best of two dessert worlds - creamy cheesecake and Southern-style banana pudding - this recipe raises the flavor notch by adding a crust of chocolate wafers. Make these cheesecakes a day ahead for best results because the flavors truly come together after being chilled overnight in the fridge. And before you start, make sure the six half-pint jars fit in your slow cooker insert!"

1 cup chocolate wafer crumbs*
1 tablespoon sugar
3 tablespoons unsalted butter, melted
2 packages (8 ounces each) cream cheese, softened
2 eggs
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 large banana, cut into thin slices, plus additional sliced bananas for garnish
Whipped cream, for garnish
Shaved dark chocolate, for garnish

In a small bowl, mix together the crushed chocolate wafers, sugar, and melted butter. Partially fill six half-pint canning jars with about 3 tablespoons of this mixture, being sure to distribute it evenly. Set aside any leftover chocolate crust mixture.

In a large mixing bowl, using a hand mixer, beat the cream cheese until fluffy. Add the eggs, one by one, still beating the mixture. Pour in the condensed milk and the vanilla and continue to beat.

Fill each jar with about 1 1/2- to 2-inches of the cream cheese mixture. Add an even layer of banana slices along with some of the reserved chocolate crust. Finally fill each jar with more cheesecake mixture, leaving about an inch of headspace.

Lay a kitchen towel on the bottom of the slow cooker to protect the ceramic surface and place the uncovered jars in the slow cooker insert, making sure they are not touching each other or the sides of the cooker.

Fill a tea kettle with water and heat to just boiling. Pour just enough water into the slow cooker to come halfway up the glass jars. Cover the top of the slow cooker with several thick sheets of paper towels to absorb additional moisture.

Cover the slow cooker and cook on HIGH for 1 to 2 hours, until the cheesecakes begin to pull away from the sides of the jars. Using a pair of tongs, carefully transfer the jars (they will be very hot) to a wire rack. Cool completely.

When cooled, screw on the lids and place the cheesecakes in the fridge until well chilled, at least 4 hours, but preferably overnight.

JUST BEFORE SERVING:
Top each jar of cake with additional sliced bananas, a dollop of whipped cream, and shaved chocolate. Serve the cakes straight from the jars with spoons.

*To crush the chocolate wafers, pulse them in a food processor or add them to a resealable plastic bag and crush them with the back of a large spoon.

Makes 6 servings
Source: The Southern Slow Cooker by Kendra Bailey Morris