2 eight-ounce packages of cream cheese, softened to room temperature
½ cup granulated sugar
¼ tsp salt
3 large eggs
1 tsp vanilla extract
½ cup heavy whipping cream
1 can of cherry pie filling
1/2 cup chunky graham cracker crumbs
Get immersion circulator setup and start preheating water bath to 175 degrees F. This is a hot temperature for sous vide cooking: don’t forget to place a trivet under your container!
Add all ingredients for cheesecake to a blender. Blend until smooth – there should be no cream cheese chunks and eggs should be completely incorporated. You may need to pause the blender and use a spatula to scrape down the sides a few times.
Prepare 6 quart-sized, wide mouth mason jars by removing the lids and spraying inside of jars with nonstick spray.
Pour the cream cheese mixture evenly between the jars.
Place the undamaged lids on your jars. Close to “finger tight” (you should be able to easily unscrew with just your fingertips). Drop jars carefully into water. Jars should be completely submerged and you should see small air bubbles escaping the jars. If the jars are floating, your lid is on too tight.
Let cook for 1 1/2 hours. Remove mason jars to a towel on the counter to cool. Once cool to the touch, place in the refrigerator to chill overnight.
When ready to serve, spoon cherry pie filling on top of cheesecakes and sprinkle with graham cracker crumbs. Serve!
Keywords: sous vide cheesecake