Ree Drummonds recipe for potlucks
Pre-heat oven to 350F. Crush up the wafers and pecans in food processor - then pulse while drizzling in the melted butter. Line a 9 x 13 pan with foil and spray with cooking spray. Press the wafer/nut mixture into the pan.
In mixer whip cream cheese, sugar and vanilla until really fluffy - crack in 4 eggs while whipping, and then add sour cream. Pour into crust and smooth top.
Bake for 45 - 50 minutes.
The quantities for blackberries, sugar and water are guesstimated - Ree said "throw a pile of blackberries and some sugar and water into a saucepan and cook for 4 - 5 minutes. Make a slurry with cornstarch and water, add to sauce and cook for about 1 min more"
Pour over cooked cheesecake. Cover and refrigerate.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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. |
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