BLACKBERRY CREAM CHEESE BARS RECIPES
BLACKBERRY CREAM CHEESE BARS RECIPE - COOKEATSHARE
Provided by Global Cookbook
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. In 1 bowl mix butter and cake mix, blending well. Press mix into 9x13 inch greased pan. In another bowl cream together cream cheese, confectioners' sugar and Large eggs. Blend till creamy. Check bottom of bowl to get all lumps blended in thoroughly. Fold in 3-5 drops red food coloring. Pour over cake mix. Reduce oven temperature to 325 degrees. Bake for 35 min or possibly till light brown on top. Cold completely, cut and enjoy. Makes 48.
Nutrition Facts : ServingSize 50 g, Calories 218, FatContent 23.04 g, TransFatContent 0.0 g, SaturatedFatContent 13.75 g, CholesterolContent 114 g, SodiumContent 187 g, CarbohydrateContent 0.88 g, FiberContent 0.0 g, SugarContent 0.71 g, ProteinContent 2.83 g
BLACKBERRY CHEESECAKE BARS | JUST A PINCH RECIPES
these are some we all love around here they never go to waste and they are a big hit at get together's and they make the house smell so good
Provided by Patsy Fowler @hellchell1
Categories Fruit Desserts
Prep Time 20 minutes
Cook Time 35 minutes
Yield 10
Number Of Ingredients 14
Steps:
- Preheat the oven to 350. Line an 8x8 inch pan with parchment paper and grease the parchment paper. Mix together all of the crust ingredients until crumbly and press firmly into the bottom of the pan.
- Combine the cream cheese, sugar, vanilla, 2 tablespoons of flour, egg and mix until smooth. Pour this over the crust. Sprinkle with the berries. Bake for 35 minutes. Store in the refrigerator.
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- Preheat the oven to 350 degrees. Place a 9 x 13 inch pan (or other ovenproof pan) of hot water into the bottom rack. For the crust, line a separate 9 x 13 inch baking pan with foil. Spray with cooking spray. Add the graham crackers and pecans to the bowl of a food processor. Pulse them until they're fine crumbs. Drizzle in melted butter, pulsing until it's all incorporated. Pulse in the vanilla. Pour the crumbs into the prepared pan and press the crumbs firmly into an even layer. Set aside.Beat cream cheese, sugar, and vanilla together until smooth. Add eggs one at a time, beating after each addition. Add sour cream and beat until incorporated. Pour the filling into the crust and smooth the surface. Bake for 45 minutes, then turn off the oven and leave the door closed for an additional 10 minutes. Finally, open the door halfway and leave it in the oven for an additional 10 minutes. Remove the cheesecake and let it cool completely.For the topping, add blackberries, sugar, and 1/4 cup water to a saucepan. Bring it to a boil and cook until the juices thicken slightly, about 4-5 minutes. In a small bowl, mix the cornstarch with 4 tablespoons water to make a slurry, then add it to the berries. Let it boil for another 1 to 2 minutes, then turn off the heat and allow to cool. Pour the blackberries over the cheesecake and place the pan into the fridge to chill and set for at least 2 hours. When ready to serve, remove the cheesecake from the pan by lifting the edges of the foil. Peel back the foil and use a long serrated knife to cut cheesecake into squares.
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BLACKBERRY CREAM CHEESE DESSERT RECIPE - FOOD.COM
This delightful recipe was given to me by a dear friend. She has a huge blackberry patch, so is always looking for blackberry recipes. This one is served cold, so is especially nice on a warm lazy July evening.
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Reviews 5.0
Total Time 40 minutes
Calories 525.3 per serving
From food.com
Reviews 5.0
Total Time 40 minutes
Calories 525.3 per serving
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From thepioneerwoman.com
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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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