Cheesecake with Fruit Topping

Posted on July 11, 2011

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Photo courtesy of Anne. (:

Cheesecake with fruit topping
Recipe from The Pioneer Woman

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, Strawberries, Blueberries, or berries of choice
1/2 cup
Sugar
2 Tablespoons Water

Preheat oven to
350F.

Pulse vanilla wafers and pecans in a food processor. If you don’t
have a food processor, add vanilla wafers and pecans to a ziplock back and use a
rolling pin to crush. After everything is crushed, add vanilla and melted
butter. Mix until everything is well incorporated.

Spray springform
baking pan with nonstick spray. Transfer crust mixture to pan and pat down with
your hands or the bottom of a glass to make it smooth. It’s okay if some goes up
the side.

For the filling, beat 3 packs of cream cheese and sugar
together until smooth. Next add eggs one at a time, beating after each addition.
Now beat in 1/2 cup of sour cream until smooth and transfer to springform pan to
coat crust.

Cook for 1 hour and 10 minutes. Then turn off the oven and
open the door and allow the cheesecake to sit in the oven for an extra 15
minutes.

For topping, add berries, 2 tablespoons of water, and sugar to a
pan and cook at medium/high heat for about five minutes, until juices start to
come out. Add topping to cheesecake. Let cheesecake sit in refrigerator at least
two hours before serving, longer is better.

I used a springform pan. Ignore that it’s a bundt, it’s the only spring form I had.
Photo courtesy of
Anne. ❤
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Posted in: Dessert