| Level: | Easy |
| Total: | 4 hr 5 min |
| Active: | 30 min |
| Yield: | 15 squares |
| Level: | Easy |
| Total: | 4 hr 5 min |
| Active: | 30 min |
| Yield: | 15 squares |
Ingredients
- Cooking spray, for spraying foil
- One 11-ounce box vanilla wafers
- 1/2 cup pecans
- 1 stick (1/2 cup) butter, melted
- Three 8-ounce packages cream cheese
- 1 1/2 cups sugar
- 1 1/2 teaspoons vanilla
- 4 eggs
- 1/2 cup sour cream
- 4 cups 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 foil and spray with cooking spray.
- Place the vanilla wafers and pecans into the bowl of a food processor and pulse until the mixture becomes crumbs. Add the melted butter and pulse again until combined. Pour the mixture into the prepared pan and press the crumbs into the bottom of the pan. (If they come up the sides, that’s okay!)
- For the filling: Beat the cream cheese, sugar and vanilla together in a medium bowl with an electric mixer until smooth. Add the eggs one at a time, beating after each addition. Add the sour cream and mix again.
- Pour the filling into 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 1/4 cup water to a saucepan or skillet. 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.
- Pour the blackberries over the cheesecake and place the pan into the fridge to cool and set for at least 2 hours (several hours is better).
- When ready to serve, remove the cheesecake from the pan by lifting the edges of the foil. Slice into 15 pieces with a long serrated knife.
Nutrition Facts
| Serving Size | 1 of 15 servings |
| Calories | 529 |
| Total Fat | 33 g |
| Saturated Fat | 15 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 3 g |
| Sugar | 37 g |
| Protein | 6 g |
| Cholesterol | 113 mg |
| Sodium | 252 mg |
| Serving Size | 1 of 15 servings |
| Calories | 529 |
| Total Fat | 33 g |
| Saturated Fat | 15 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 3 g |
| Sugar | 37 g |
| Protein | 6 g |
| Cholesterol | 113 mg |
| Sodium | 252 mg |
Reviews
Made this yesterday..amazing!!! Definitely on my list to make again!!! Could you make this in a jelly roll pan??
Delicious dessert! My family loved them!
I agree with other reviewers. These taste nothing like cheesecake. It was the only dessert left after Christmas dinner. Very disappointing!
Love this recipe!!!! I substituted blackberries for strawberries. Now everyone ask me for this recipe!
This recipe was so easy to do and it was so delicious. I used strawberries instead of blackberries and it came out so good. The cheesecake was so light and fluffy.
so delicious. not a cheesecake fan but i am definitely a FAN of this recipe
So easy to make & dangerously yummy!!! ;P
So delicious! This recipe came out perfectly and I’ve not had great experience in turning out well made cheesecake. Ree, you’re a genius!!
Great recipe, Ree! I made it for family and everyone loved it! My nine year old daughter said “that Pioneer Woman can cook”!lol
I had to use 2 more tablespoons of corn starch, but followed all other instructions.
I had to use 2 more tablespoons of corn starch, but followed all other instructions.
OMG, this is the best cheesecake recipe ever. It’s so easy and tasty. I substituted strawberries and it came out perfectly. My family loved it as well as myself. All of Ree’s recipes are tasty.