BLACKBERRY CHEESECAKE STRAIN RECIPES

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SWIRLED BLACKBERRY CHEESECAKE | DRISCOLL’S



Swirled Blackberry Cheesecake | Driscoll’s image

A deep purple blackberry puree spiked with blackberry liqueur dresses up this simple and creamy swirled cheesecake. If you don't want to use the liqueur, simply substitute with vanilla extract.

Provided by DRISCOLLS.COM

Prep Time 20 minutes

Cook Time 50 minutes

Yield 16

Number Of Ingredients 18

Nutrition Facts : Calories 250.26, FatContent 20.76 g, SaturatedFatContent 11.51 g, CholesterolContent 82.48 mg, SodiumContent 207.49 mg, CarbohydrateContent 11.71 g, FiberContent 1.34 g, SugarContent , ProteinContent 4.41 g

BLACKBERRY CHEESECAKE - THE PIONEER WOMAN – RECIPES ...



Blackberry Cheesecake - The Pioneer Woman – Recipes ... image

I wound up with more blackberries than I knew what to do with on the Fourth, and rather than do something healthy with the luscious deep purple beauti

Provided by Ree Drummond

Categories     dessert    main dish

Total Time 1 hours 35 minutes

Prep Time 20 minutes

Cook Time 1 hours 15 minutes

Yield 16 servings

Number Of Ingredients 14

Crust
1 box Vanilla Wafers
1/2 c. Pecans
1 stick 1/2 Cup Butter, Melted
1 1/2 tsp. Vanilla
Filling
3 packages 8 Ounce Cream Cheese
1 1/2 c. Sugar
4 whole Eggs
1/2 c. Sour Cream
Topping
2 c. Blackberries
1/2 c. Sugar
2 tbsp. Water

Steps:

  • Preheat oven to 350 degrees.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!)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.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.Pour blackberries over the cheesecake and place pan into the fridge to cool and set for at least 2 hours---several hours is better. When ready to serve, remove rim around pan and slice into 16 pieces with a long serrated knife.

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  • Preheat oven to 350 degrees.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!)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.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.Pour blackberries over the cheesecake and place pan into the fridge to cool and set for at least 2 hours---several hours is better. When ready to serve, remove rim around pan and slice into 16 pieces with a long serrated knife.
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