Tom's Vanilla Pecan Blackberry Cheesecake | Celia's Gourmet Foods Cookbook

Tom's Vanilla Pecan Blackberry Cheesecake

DESSERTS 247 Last Update: Dec 26, 2019 Created: Dec 26, 2019
Tom's Vanilla Pecan Blackberry Cheesecake
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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Tom's Vanilla Pecan Blackberry Cheesecake

Ingredients

Directions

  1. Preheat the oven to 350 degrees F.
  2. For the crust: Line a 9-by-13-inch rectangular baking pan with nonstick spray.
  3. Food process the vanilla wafers and pecans into small crumbs. Add the melted butter and vanilla and pulse again until combined. Pour the mixture into the prepared pan and press the crumbs into the bottom of the pan.
  4. For the filling: Beat cream cheese and sugar in an electric mixer bowl until smooth. Add the eggs one at a time, beating after each addition. Add the sour cream, blackberry balsamic and mix again.
  5. Pour the filling onto the crust, smooth the top and bake for 50 minutes. Turn off the oven, open the oven door and allow the pan to sit in the open oven for 15 minutes. Remove and set aside to cool.
  6. For the topping: Add the blackberries, sugar, blackberry vinegar and 1/4 cup water to a saucepan. Bring to a boil over medium-high heat and cook until the juices thicken slightly, 4 to 5 minutes.
  7. In a small bowl, make a slurry by stirring together the cornstarch and 2 tablespoons water until smooth. Add the slurry to the berries, return to the boil and cook for another 1 to 2 minutes. Turn off the heat and cool the mixture.
  8. Pour the blackberries over the cheesecake and place the pan into the fridge to cool until set.
  9. Slice into squares and plate on top of a drizzle of blackberry balsamic.

Tom's Vanilla Pecan Blackberry Cheesecake



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

Tom's Vanilla Pecan Blackberry Cheesecake

Ingredients

Directions

  1. Preheat the oven to 350 degrees F.
  2. For the crust: Line a 9-by-13-inch rectangular baking pan with nonstick spray.
  3. Food process the vanilla wafers and pecans into small crumbs. Add the melted butter and vanilla and pulse again until combined. Pour the mixture into the prepared pan and press the crumbs into the bottom of the pan.
  4. For the filling: Beat cream cheese and sugar in an electric mixer bowl until smooth. Add the eggs one at a time, beating after each addition. Add the sour cream, blackberry balsamic and mix again.
  5. Pour the filling onto the crust, smooth the top and bake for 50 minutes. Turn off the oven, open the oven door and allow the pan to sit in the open oven for 15 minutes. Remove and set aside to cool.
  6. For the topping: Add the blackberries, sugar, blackberry vinegar and 1/4 cup water to a saucepan. Bring to a boil over medium-high heat and cook until the juices thicken slightly, 4 to 5 minutes.
  7. In a small bowl, make a slurry by stirring together the cornstarch and 2 tablespoons water until smooth. Add the slurry to the berries, return to the boil and cook for another 1 to 2 minutes. Turn off the heat and cool the mixture.
  8. Pour the blackberries over the cheesecake and place the pan into the fridge to cool until set.
  9. Slice into squares and plate on top of a drizzle of blackberry balsamic.

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