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You are here: Home / Dessert / Blackberry Cheesecake Bars

Blackberry Cheesecake Bars

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

October 12, 2019 by Hugs & Cookies xoxo 74 Comments

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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

BLACKBERRY CHEESECAKE
BLACKBERRY CHEESECAKE
BLACKBERRY CHEESECAKE
BLACKBERRY CHEESECAKE
BLACKBERRY CHEESECAKE
BLACKBERRY CHEESECAKE
BLACKBERRY CHEESECAKE
BLACKBERRY CHEESECAKE
BLACKBERRY CHEESECAKE

 You’ll Need:

nonstick foil-love it!!!

Nilla Wafers

9×13 pan

 

Print
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
  1. Preheat the oven to 350 degrees F.
  2. For the crust: Line a 9-by-13-inch rectangular baking pan with nonstick foil.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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!!!
  8. 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.
  9. When ready to serve, remove the cheesecake from the pan by lifting the edges of the foil. Slice into squares a big knife.
3.2.2807

Recipe adapted from Pioneer Woman

My original post Feb 3, 2014

cheesecakeBLACKBERRY

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Filed Under: Cheesecake Bars, Dessert

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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