Blackberry Cheesecake Bars
This recipe was my introduction to blackberries. After tasting these bars, I wondered how I was surviving without blackberries in my world. They were outrageous in this recipe. Spoon them over a fabulous cheesecake that covers a vanilla pecan cookie crust and you have the ultimate dessert. I am sure any berry would be great here, but trust me….try the blackberries. You will not be disappointed! You may also love Mini Blackberry Cheese Danishes.
BLACKBERRY CHEESECAKE BARS ON A VANILLA PECAN CRUST
Ingredients
Crust:
- nonstick foil
- One 11-ounce box vanilla wafers
- ½ cup pecans
- 1 stick (1/2 cup) butter, melted
- 1½ teaspoons vanilla
Filling:
- Three 8-ounce packages cream cheese
- 1½ cups sugar
- 4 eggs
- ½ cup sour cream
- Topping:
- 4 cups fresh blackberries
- 1 cup sugar
- 1 tablespoon cornstarch
Instructions
- Preheat the oven to 350 degrees F.
- For the crust: Line a 9-by-13-inch rectangular baking pan with nonstick foil.
- Food process the vanilla wafers and pecans into crumbs. Add the melted butter and vanilla and pulse again until combined. Pour the mixture into the prepared pan and press the crumbs into the bottom of the pan.
- For the filling: Beat cream cheese and sugar in an electric mixer bowl until smooth. Add the eggs one at a time, beating after each addition. Add the sour cream and mix again.
- Pour the filling onto the crust, smooth the top and bake for 50 minutes. Turn off the oven, open the oven door and allow the pan to sit in the open oven for 15 minutes. Remove and set aside to cool.
- For the topping: Add the blackberries, sugar and ¼ cup water to a saucepan. Bring to a boil over medium-high heat and cook until the juices thicken slightly, 4 to 5 minutes.
- In a small bowl, make a slurry by stirring together the cornstarch and 2 tablespoons water until smooth. Add the slurry to the berries, return to the boil and cook for another 1 to 2 minutes. Turn off the heat and cool the mixture. Oops-you can see I was in a rush and didn't cool it but next time I will!!!
- Pour the blackberries over the cheesecake and place the pan into the fridge to cool and set for at least 2 hours but longer is better.
- When ready to serve, remove the cheesecake from the pan by lifting the edges of the foil. Slice into squares a big knife.
Recipe adapted from Pioneer Woman
My original post Feb 3, 2014
Dip It In Chocolate says
Oh. My. WORD.
DROOL!!
Jean says
This looks awesome. I wish I could print this.
Eni Martinez says
Highlight the recipe, right click and copy then paste
Denise says
That’s what I did.
lynn skau says
I love the taste of blackberries but don’t care for the little seeds. Could I use seedless blackberry jam instead.
Torviewtoronto says
looks wonderful
Candis Wood says
The vanilla is in the cheesecake batter, not the crust. I watched the show twice to make sure.
danielle says
I believe you but since I made it this way and it was fabulous I will keep it written as is. It’s my adapted version! lol
Lisa says
I went to the pioneer womans website and she DOES put Vanilla in the crust
Becky says
I think I’d put vanilla in the crust and in the filling. I was thinking maybe use Pecan Sandies for the crust.
Kristin says
Pecan sandies for the crust sounds delicious!
Hugs & Cookies xoxo says
yesssss!!!!
Bridget says
Oh, what the heck, put vanilla in both the crust and filling! This is WOW! Definitely drool mode!!
danielle says
Thanks for the laugh Bridget! You can never go wrong with too much vanilla!!!!!!! Thanks for your fabulous comment!! :heart:
Nicole says
Can I make this with blueberries instead of raspberries?
Ena says
I’m going to try this tomorrow and afterwards tell how it worked out with FROZEN mixed berries and usual vanilla cookies. Since I live in Germany there’s no vanilla wafers…
Dear Danielle! Thanks for your recipes! Each time I visit your website for recipes, I am so enthusiastic about baking! I love baking and cooking and I feel and see you do too 🙂 greetings from Germany 🙂
danielle says
What a nice message-thank you!!! Please let me know how frozen berries work-can’t wait to hear!! :heart:
Ena says
Well, the topping with the frozen berries worked out very well! I decided to defrost the berries a little bit and used half of the melted berry juice instead of the 1/4 cup of water to boil the berries. Unfortunately, the topping looked like jam because i stirred a little bit too eagerly 🙂 It tasted really good though!
For now I’m looking forward to try the “ULTIMATE CHEESECAKE BROWNIE BARS” 🙂
hugsandcompliments from the other side of the globe! 🙂 <3
danielle says
Thank you so much for reporting back to let us know!!!
Eda Khan says
Hi can I change the blackberries to strawberries n pecan to walnuts?
danielle says
Hmmmmm I never tried but sounds yummy!
mary flood says
I made this Cheesecake and it is awesome!!! Thanks for sharing!!!
danielle says
So glad you loved it, too!!
L Roberts says
I made this for my mom. She said it was the best thing I’ve baked for her.. wish I could put a pic here
danielle says
WOW!!!! That is so awesome!! Thanks for letting us know!!!
Brenda Stoll says
This was amazing! I made it for myself for my birthday today. I used walnuts instead of pecans.I also used vanilla in both the crust and the filling. Then I substituted Strawberries for the blackberries. I had to add a little bit more water but it can out great. Thank you!
Yvonne Davis says
Came out fabulous!
danielle says
yay!! Can I have one???
Melinda says
This makes my heart beat faster….lol Looks soooooo delicious! Pinning it….
mims says
after seeing this recipe,wanted to make it. Not a fan of vanilla wafers,so I used sorgham flour and almond meal instead. also substituted stevia for part of the sugar. used natural lemon flavoring in the cream cheese mixture. MMMM! New to your site,and think you (and your family) are ADORABLE! You are a breath of fresh air in this world filled with so much negativity! God bless!
danielle says
What a beautiful message-thank you!!!
BARB HAUGEN says
I WILL BE 70 YEARS OLD NEXT MONTH. AS A CHILD MY FAMILY PICKED TUBS FULL OF BLACKBERRIES EVERY YEAR. THEY WERE CANNED AND MADE INTO JAM AND JELLY. THEY’VE BEEN A PART OF MY LIFE ALWAYS, AND MY FAVORITE BERRY. I HAVE NEVER MADE CHEESECAKE WITH THEM, BUT I DO MAKE COBLERS. THERE ARE NONE IN THIS AREA TO PICK, SO WHEN THEY ARE ON SALE I GRAB AND FREEZE THEM. THANKS FOR THIS SUPER RECIPE!
danielle says
Loved hearing about your blackberry memories!!!
Leslie says
Can you use frozen black berries
danielle says
I have only used fresh so I am not sure.
Connie says
My husband will not eat sour cream, could this be eliminated without ruining it?
Betty says
He won’t know it’s in there if u don’t tell him
Amy W says
I was thinking of substituting heavy cream for the sour cream, as I don’t care for a tangy cheesecake. Will have to try this recipe soon!
Joan wise says
Thanks Daniel I will be making this for my family this weekend.looks delicious:-) I love blackberries.
Joan wise recently posted…Pepper Egg Hash
Hugs & Cookies xoxo says
awesome!!!!
Littlemisst says
i made it and it turned out beautiful! I had to extend the baking time considerably though. Also, I just used blueberry pie filling and it’s lovely. It will be quite a hit.
Hugs & Cookies xoxo says
YUM
Littlemisst says
i made this for a potluck and everyone raved!! The crust was their favorite part. I just used canned blueberry pie filling on the top. It was a beautiful dessert. I followed the rest of the recipe as-is (with regards to the vanilla) and everyone just loved it. It was gone very quickly.
Kathleen says
Is there any way to get seeds outa black berries! My husband LOVES them, but the seeds get under his dentures and hurt! My grandparents had the same complaint!
Dorinda Cox says
You can strain the berries through a fine mesh sieve or cheesecloth. It is a bit of trouble but should work fine for you
Kathy Graykowski says
Looks so good will have to try, love the pioneer woman.
Tana Kilburn says
Why do we use the foil? Have a similar recipe and never used the foil???????
Hugs & Cookies xoxo says
Easy removal
Cristina says
How long do you bake the crust??
Tom Horn says
Finally made this for my golf buddies after my Marion berries came on this summer. Rave reviews from the group. It was fabulous. It was actually my first attempt at cheesecake and it turned out great. Followed the recipe with no additions.
Hugs & Cookies xoxo says
That is awesome!!!
Donna says
Do you need to refrigerate if you are not serving until the next day?
Carole says
Oh my ..be still my heart..I am diabetic..but just one bite please
Betsy says
I used frozen sweet cherries. I’m still waiting for my topping to cool. Can’t wait to share it tomorrow for our Thanksgiving dinner.
Hugs & Cookies xoxo says
Enjoy it!!!!!
SAMANTHA WYNN says
Im going to make this tomorrow for Thanksgiving. If putting vanilla in both how much vanilla for the filling?
Marge says
This recipe looks great but I need to be able to print just the recipe without going through all the comments. Is there a way to do this?
Helen says
Oh I think the sandies would be good.
Robin says
I wonder if you can use lemon cookies, add lemon to filling and use blueberries?
It use almond instead of vanilla?
Patty says
I was wondering if you made it this way and how it turned out. I love lemon and blue berry flavor together.
jamie Lynn coleman says
I made this today (12/23/19) in preparation for Christmas 2019. I have never had success with a flavorful cheesecake filling (I admit to tasting the raw batter lol). But the filling is amazing! I substituted biscoff cookies for the vanilla wafers in the crust. The topping will be a mixture of blackberries and blueberries, which I will make on Christmas day . The baking time was perfect, and the top didn’t crack like most attempt I have made have. I’m super excited to share this with my family, because love cheesecake! Thank you for sharing this recipe!
Hugs & Cookies xoxo says
Hope they all loved it!!!
Naomi Olson says
Awesome, I going to try this reciipe
Hugs & Cookies xoxo says
enjoy it!!
Debye says
My husband came across this delicious looking cheesecake dessert on Facebook and I couldn’t resist trying it out, it just looked so yummy! I followed the recipe with no variations and holy moly, we had to strap on some serious self control or the whole dish would have been devoured!! Thank you so much for sharing and I will definitely be subscribing to your blog. I will be sharing this on Pintrest with the appropriate credit. Thanks again!
Hugs & Cookies xoxo says
Great to hear!!!!
Miss Demeanor says
OH.
MY.
GAWD!!!
Blackberries are my favorite!!!
I can’t eat nuts so do I need a substitute to bind the crust?
Dianne says
I wrote it down and I will make it on Sayerday for my sunday church dinner.
Kimberly says
Can these cheesecake bars be frozen?
Hugs & Cookies xoxo says
The bars yes but prob not with the fruit.