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Blackberry Cheesecake


You do not have to use a spingfoam pan you can use a 9 x 13 glass dish. I also used canned fruit for the topping.

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Rate this recipe 4.7/5 (16 Votes)


  • Crust
  • 1 box Vanilla Wafers
  • 1/2 cup Pecans
  • 1 stick 1/2 Cup Butter, Melted
  • 1-1/2 teaspoon Vanilla Filling
  • 3 packages 8 Ounce Cream Cheese
  • 1-1/2 cup Sugar
  • 4 whole Eggs
  • 1/2 cup Sour Cream
  • Topping
  • 2 cups Blackberries
  • 1/2 cup Sugar
  • 2 Tablespoons Water



Step 1

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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