Blackberry Cheesecake

14 ingredients
6 steps

Ingredients

  • Crust
  • 1 box Vanilla Wafers
  • 1/2 cups Pecans
  • 1 stick 1/2 Cup Butter, Melted
  • 1-1/2 teaspoon Vanilla
  • Filling
  • 3 packages 8 Ounce Cream Cheese
  • 1-1/2 cup Sugar
  • 4 whole Eggs
  • 1/2 cups Sour Cream
  • Topping
  • 2 cups Blackberries
  • 1/2 cups Sugar
  • 2 Tablespoons Water

Directions

  1. 1
    Preheat oven to 350 degrees.
  2. 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. 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.
  4. 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.
  5. 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. 6
    When ready to serve, remove rim around pan and slice into 16 pieces with a long serrated knife.

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