One 11-ounce box vanilla wafers
½ cup pecans
1 stick (1/2 cup) butter, melted
1½ teaspoons vanilla
Three 8-ounce packages cream cheese
1½ cups sugar
½ cup sour cream
4 cups fresh blackberries
1 cup sugar
1 tablespoon cornstarch
Preheat the oven to 350 degrees F.
For the crust: Line a 9-by-13-inch rectangular baking pan with nonstick foil.
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.
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.
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.
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.
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!!!
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.
When ready to serve, remove the cheesecake from the pan by lifting the edges of the foil. Slice into squares a big knife
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (1884g)|
|Recipe Makes: 1|
|Calories from Fat: 70 (13%)|
|Amt Per Serving||% DV|
|Total Fat 7.8g||10 %|
|Saturated Fat 2.9g||14 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 19.6mg||6 %|
|Sodium 140175.4mg||4834 %|
|Potassium 2580.4mg||68 %|
|Total Carbohydrate 95.8g||28 %|
|Dietary Fiber 36.4g||146 %|
|Sugars, other 59.4g|
|Protein 30.3g||43 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 544
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