– 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 cherry pie filling
– ½ cup chunky graham cracker crumbs
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.
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.