Pioneer Woman Blackberry Cheesecake

Pioneer Woman blackberry cheesecake is an easy dessert made with cream cheese, vanilla wafer crust and syrupy blackberries, ready in 95 minutes plus chilling. Try this make-ahead summer cheesecake for Fourth of July, potluck gatherings or birthday parties, since it feeds 16 and gets better overnight.

Let the cheesecake sit in the turned-off oven with the door open for 15 minutes before you move it. Skip that rest and the sudden temperature drop can crack the top.

Pulsing vanilla wafers with pecans and a splash of vanilla gives the crust a toasty, buttery flavor that a plain graham crust can't match. Cooking the blackberries only 4 to 5 minutes keeps them whole and juicy, so the syrup seeps into every crack on top.

Pioneer Woman Blackberry Cheesecake

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Medium

Servings

16

servings

Prep time

20

minutes

Cooking time

1

hour 

15

minutes

Calories

380

kcal

A dense, creamy cheesecake sits on a crisp pecan and vanilla wafer crust under a glossy layer of syrupy blackberries. Once it chills for a few hours, the filling firms up and the berry juice soaks into the surface.

Ingredients

• 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
  

Directions

• Make the crust: Preheat the oven to 350°F, then pulse 1 box vanilla wafers and 1/2 cup pecans in a food processor until they turn to crumbs. Add 1/2 cup melted butter and 1 1/2 teaspoons vanilla, then pulse again until combined.
• Press the crust: Pour the crumbs into a 10-inch springform pan and press them firmly into the bottom. If some come up the sides, that's fine.
• Beat the filling: Beat 3 packages cream cheese and 1 1/2 cups sugar until fluffy and smooth. Add 4 eggs one at a time, beating well after each, then mix in 1/2 cup sour cream.
• Bake the cheesecake: Pour the filling into the crust and smooth the top. Bake for 1 hour 10 minutes.
• Rest in the oven: Turn off the oven and open the door, then let the cheesecake sit for 15 minutes. After that, take it out and let it cool on the counter.
• Make the topping: For the topping, add 2 cups blackberries, 1/2 cup sugar and 2 tablespoons water to a saucepan or skillet. Bring to a boil over medium-high heat and cook for 4 to 5 minutes, then turn off the heat and let it cool slightly.
• Top and chill: Pour the blackberries over the cheesecake, then put the pan in the fridge for at least 2 hours. Several hours is better, since the filling sets and the flavors settle.
• Slice and serve: Remove the rim of the springform pan when you're ready to serve. Cut 16 slices with a long serrated knife.

Tools for this recipe

• Nordic Ware 9-inch springform pan, Cuisinart 14-cup food processor, KitchenAid Artisan 5-quart stand mixer, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use other berries for the topping?

Yes, raspberries, blueberries or cherries all work with the same sugar and water. Cook them just until the juices thicken so the fruit keeps its shape.

How long does blackberry cheesecake keep in the fridge?

Covered tightly, it keeps well in the fridge for about 4 days. The topping can soak into the surface over time, which many people like.

Can I make this cheesecake ahead of time?

Yes, and it actually tastes better after several hours or overnight in the fridge. You can also cook the blackberry topping earlier in the day and keep it chilled until you're ready to pour it on.

What can I use if I don't have a springform pan?

A springform pan is really the best choice, since it lets you remove the sides without damaging the cake. A deep cake pan with a removable bottom is the closest alternative.

How do I keep the cheesecake from cracking?

Beat the eggs in one at a time and don't overmix once the sour cream is in. Letting the cheesecake rest in the turned-off oven with the door open also helps it cool gently.