Blackberry Cheesecake Bars



  1.  One 11-ounce box vanilla wafers
  2.  ½ cup pecans
  3.  1/2 cup butter, melted
  4.  1½ teaspoons vanilla


  1.  Three 8-ounce packages cream cheese, at room temperature
  2.  1½ cups sugar
  3.  4 eggs
  4.  ½ cup sour cream


  1.  4 cups fresh blackberries
  2.  1 cup sugar
  3.  4 teaspoons cornstarch


  1. Preheat the oven to 350°.
  2. Line a 9-by-13-inch baking pan with nonstick foil. Set aside
  3. Add the vanilla wafers and pecans to a food processor. Pulse until crumbs form. Add the melted butter and vanilla and pulse again until combined. Dump the mixture into the prepared pan. Evenly press the crumbs into the bottom of the pan.
  4. Beat cream cheese and sugar with a paddle attachment until smooth. Add the eggs one at a time, beating until each egg is combined before adding another. Add the sour cream and mix again.
  5. Scrape out 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. To make 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 begin to thicken about 5 minutes.
  7. In a small bowl, stir together the cornstarch and 2 tablespoons water until smooth. Add this mixture to the berries, bring to a boil and cook for another couple minutes. Turn off the heat and cool the mixture.
  8. Pour the blackberries over the cheesecake and place the pan into the fridge to chill at least 2 hours.
  9. To serve, use the foil as a sling to remove bars to a cutting board. Slice into squares.

For more detail thatskinnychickcanbake

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