Blackberry Cheesecake Squares

I don’t know why but making a cheesecake has always been intimidating to me. Maybe it’s because it involves baking? Or maybe because I’ve never owned or used one of those spring form pans?
It’s funny, my hubby doesn’t like cream cheese at all but he loves cheesecake so after watching the Pioneer Woman make this on one of her episodes, it gave me the inspiration to try. I love how she kept it rustic and used a baking dish and cut it into squares. WAY less complicated than using a fancy cheesecake pan!
I have to say, I’m thrilled that this turned out so well. It was simple enough for even me (the non-baker)to make and best of all, the family RAVED about it! The vanilla wafer crust is NOT to be missed!
I made a half pan for my family but this would be a perfect treat to make for a large crowd or take to a church potluck. No forks necessary. Just pick up a square and off you go!
There are so many possibilities with the fruit topping, too… Although there’s something deliciously summery about BLACKBERRIES!!
All I know is that after this, you will never buy another cheesecake again!
Blackberry Cheesecake Squares

Ingredients

Crust:

• Cooking spray, for spraying foil
• One 11-ounce box vanilla wafers
• 1/2 cup pecans
• 1 stick (1/2 cup) butter, melted

Filling:

• Three 8-ounce packages cream cheese (I used light cc)
• 1 1/2 cups sugar
• 1 1/2 teaspoons vanilla
• 4 eggs
• 1/2 cup sour cream (I used Greek yogurt)

Topping:

• 4 cups blackberries (I used a bag of frozen berries)
• 1 cup sugar
• 1 tablespoon cornstarch

Directions

Preheat the oven to 350 degrees F.
For the crust: Line a 9-by-13-inch rectangular baking pan with foil and spray with cooking spray.
Place the vanilla wafers and pecans into the bowl of a food processor and pulse until the mixture becomes crumbs. Add the melted butter and pulse again until combined. Pour the mixture into the prepared pan and press the crumbs into the bottom of the pan. (If they come up the sides, that's okay!)
For the filling: Beat the cream cheese, sugar and vanilla together in a medium bowl with an electric mixer until smooth. Add the eggs one at a time, beating after each addition. Add the sour cream and mix again.
Pour the filling into 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.
For the topping: Add the blackberries, sugar and 1/4 cup water to a saucepan or skillet. Bring to a boil over medium-high heat and cook until the juices thicken slightly, 4 to 5 minutes.
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.
Pour the blackberries over the cheesecake and place the pan into the fridge to cool and set for at least 2 hours (several hours is better).
When ready to serve, remove the cheesecake from the pan by lifting the edges of the foil. Slice into 15 pieces with a long serrated knife.