thepioneerwoman5.0
Blackberry Cheesecake
I wound up with more blackberries than I knew what to do with on the Fourth, and rather than do something healthy with the luscious deep purple beauti
👥 16 Servings⏱️ Prep & Cook: 1h 35m⏳ Prep: 20 min🔥 Cook: 1h 15m👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●bowl
- ●food processor
- ●skillet
- ●saucepan
- ●knife
📝 Preparation Steps
1
Preheat oven to 350 degrees.
2
Place vanilla wafers and pecans into the bowl of a food processor. Pulse until mixture becomes crumbs. Add melted butter and vanilla and pulse again until combined. Pour into a 10-inch springform pan and press crumbs into the bottom of the pan. (If they come up the sides, that's okay!)
3
For the filling, beat cream cheese and sugar until smooth. Add eggs one at a time, beating after each addition. Add sour cream and mix again. Pour mixture into crust, smooth the top, and bake for ⏱️ 1 hour, ⏱️ 10 minutes. Turn off oven and open door and allow to sit in the oven with the door opened for ⏱️ 15 minutes. Remove and allow to cool.
FillingCrust
4
For the topping, add blackberries, sugar, and water to a saucepan or skillet. Bring to a boil over medium-high heat and cook for 4 to ⏱️ 5 minutes. Turn off the heat and allow to cool slightly.
Topping
5
Pour blackberries over the cheesecake and place pan into the fridge to cool and set for at least ⏱️ 2 hours---several hours is better.
6
When ready to serve, remove rim around pan and slice into 16 pieces with a long serrated knife.
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