Pioneer Woman Blackberry Cheesecake Bars

Pioneer Woman blackberry cheesecake bars are a creamy dessert with a graham cracker pecan crust, silky cream cheese filling and jammy blackberry topping that comes together in 6 hours. Try this make-ahead summer potluck dessert for Fourth of July or Father's Day, since it's easy to slice and carry.

Let the cheesecake cool in the oven with the door closed, then cracked open, because that slow drop in heat keeps the top from splitting. Pull it out too fast and you get cracks that the blackberry topping has to hide.

Baking the filling in a foil-lined 9x13 pan with a pan of hot water on the bottom rack gives you gentle, steamy heat that sets the center evenly. Lifting the foil out later means you can cut clean squares, so you never fight a springform pan.

Pioneer Woman Blackberry Cheesecake Bars

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Course: DessertCuisine: AmericanDifficulty: Medium

Servings

24

servings

Prep time

40

minutes

Cooking time

1

hour 

5

minutes

Calories

322

kcal

A buttery graham cracker and pecan crust holds a smooth, dense cream cheese filling under a thick layer of blackberry jam. Once the bars chill and set, they slice into tidy squares that hold their shape on a plate.

Ingredients

• Cooking spray, for the baking pan
  

• 19 sheets graham crackers (10 oz.; about 2 sleeves)
  

• 1/2 c. pecans or walnuts
  

• 1/2 c. (1 stick) salted butter, melted
  

• 1 tsp. vanilla extract
  

• 3 (8-ounce) packages cream cheese, at room temperature
  

• 1 1/2 c. sugar
  

• 1 1/2 tsp. vanilla extract
  

• 4 large eggs, at room temperature
  

• 1/2 c. sour cream, at room temperature
  

• 4 c. blackberries (about 20 oz.)
  

• 1 c. sugar
  

• 2 tbsp. cornstarch
  

Directions

• Preheat the oven: Preheat the oven to 350°F. Then set a 9x13 baking dish filled with hot water on the bottom rack, since the steam keeps the cheesecake from drying out.
• Make the crust: Line a second 9x13 pan with foil and spray it with cooking spray. Pulse 19 graham cracker sheets and 1/2 cup pecans in a food processor until fine crumbs. Then drizzle in 1/2 cup melted butter and 1 teaspoon vanilla and pulse until the crumbs stick together when pinched.
• Press the crust: Press the crumb mixture into the bottom of the foil-lined pan using the bottom of a measuring cup or glass. Set it aside while you make the filling.
• Beat the filling: Beat 3 packages cream cheese, 1 1/2 cups sugar and 1 1/2 teaspoons vanilla on medium speed until smooth, about 2 minutes. Then add 4 eggs one at a time on low speed, and finish with 1/2 cup sour cream for about 30 seconds until just incorporated.
• Bake the cheesecake: Pour the filling over the crust and smooth the top, then bake for 45 minutes. Turn off the oven and leave the door closed for 10 minutes, then open it halfway for 10 more minutes.
• Cool the cheesecake: Take the cheesecake out of the oven and let it cool completely, about 1 hour 30 minutes. That slow cool is what keeps the surface smooth for the topping.
• Cook the topping: While the cheesecake cools, combine 4 cups blackberries, 1 cup sugar and 1/4 cup water in a medium saucepan. Bring it to a boil over medium heat and cook until the juices thicken slightly, 4 to 5 minutes.
• Thicken the berries: Stir 2 tablespoons cornstarch into 1/4 cup water in a small bowl, then add it to the berries. Boil for 1 to 2 minutes until it reaches the consistency of jam, then turn off the heat and cool completely, about 30 minutes.
• Top and chill: Spoon the blackberry mixture over the cooled cheesecake and spread it in an even layer. Cover with plastic wrap and refrigerate for at least 2 hours and up to 24 hours, since a longer chill gives the best texture.
• Slice and serve: Lift the cheesecake out of the pan by the foil edges and peel the foil back. Then cut it into squares with a long serrated knife.

Tools for this recipe

• Cuisinart 14-cup food processor, KitchenAid 5-speed hand mixer, Cuisinart MultiClad Pro 3-quart saucepan, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use pecans or walnuts in the crust?

Yes, the source recipe works with either one. Both toast up nicely in the oven and blend into fine crumbs with the graham crackers. If you need a nut-free crust, use a few more graham crackers, though the flavor will be a little less rich.

Why does the cream cheese need to be at room temperature?

Cold cream cheese stays lumpy no matter how long you beat it. Room temperature cream cheese blends into a smooth filling in about 2 minutes. The eggs and sour cream should be at room temperature too, so everything mixes evenly.

How do I cut clean squares?

Chill the bars for the full time first, because a firm cheesecake slices much more neatly. Use a long serrated knife and wipe the blade between cuts. Lifting the whole slab out by the foil makes it easy to cut on a board.

Can I use a different berry for the topping?

Raspberries or blueberries should cook down the same way, since the cornstarch does the thickening. Keep the same amounts and cook until the juices turn jammy. Just taste first, because sweeter berries may need a little less sugar.

What is the most common mistake with cheesecake bars?

Pulling the cheesecake out of the oven right away is the big one. A sudden drop in temperature makes the top crack and sink. Follow the slow cool-down in the oven, then let it cool fully on the counter before adding the topping.