Pioneer Woman Blackberry Cheesecake Squares

These rich, creamy Pioneer Woman blackberry cheesecake squares are made with a graham cracker and pecan crust, a smooth four-egg cheesecake filling, and a thick, glossy blackberry topping thickened with cornstarch. They take about 2 hours to bake and at least 2 hours to chill before slicing.

Baking the cheesecake in a 9×13 pan instead of a springform gives you squares instead of wedges, which are easier to cut, serve, and transport. Line the pan with foil before pressing in the crust so you can lift the whole slab out cleanly after chilling. Without the foil, you’re stuck cutting in the pan and the first square always falls apart.

The three-stage oven cooldown is what prevents cracks. After 45 minutes of baking, turn the oven off but leave the door closed for 10 minutes. Then open the door halfway and let the cheesecake sit for another 10 minutes. That gradual temperature drop keeps the surface from contracting too fast, which is what causes those deep fault lines down the middle. The water pan on the bottom rack adds humidity that also helps. Let both the cheesecake and the blackberry topping cool completely before combining or the warm topping melts the surface of the filling.

Pioneer Woman Blackberry Cheesecake Squares

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Pioneer Woman Desserts Recipes

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesTotal time:1 hour 50 minutesCooking Temp:100 CServings:4 servings Best Season:Summer

Description

These Pioneer Woman blackberry cheesecake squares layer a graham cracker pecan crust, smooth vanilla cheesecake filling, and a thick glossy blackberry topping, sliced into neat portable squares.

Ingredients

For the crust:

• 10 ounces (2 sleeves) graham crackers
  
• 1/2 cup pecans or walnuts
  
• 1/2 cup butter, melted
  
• 1 teaspoon vanilla extract

For the filling:

• 3 packages (8 ounces each) cream cheese, softened
  
• 1 1/2 cups sugar
  
• 1 1/2 teaspoons vanilla extract
  
• 4 large eggs
  
• 1/2 cup sour cream

For the topping:

• 4 cups blackberries
  
• 1 cup sugar
  
• 1/4 cup water
  
• 2 tablespoons cornstarch
  
• 4 tablespoons water

Instructions

1. Preheat the oven to 350°F. Place a 9×13-inch pan of hot water on the bottom rack.
   
2. Line a separate 9×13-inch baking pan with foil and spray with cooking spray. Pulse the graham crackers and pecans in a food processor until fine crumbs form. Drizzle in the melted butter and pulse until incorporated.
3. Pulse in the vanilla. Press the crumbs firmly into an even layer in the prepared pan.
   
4. Beat the cream cheese, sugar, and vanilla together until smooth. Add the eggs one at a time, beating after each addition. Add the sour cream and beat until incorporated.
   
5. Pour the filling over the crust and smooth the surface. Bake for 45 minutes.
   
6. Turn off the oven and leave the door closed for 10 minutes. Open the door halfway and leave the cheesecake in the oven for another 10 minutes. Remove and let cool completely.
   
7. For the topping, combine the blackberries, sugar, and 1/4 cup of water in a saucepan. Bring to a boil and cook until the juices thicken slightly, 4 to 5 minutes.
   
8. Whisk the cornstarch with 4 tablespoons of water in a small bowl. Stir the slurry into the berries. Boil for 1 to 2 more minutes until very thick. Remove from heat and cool completely.
   
9. Pour the cooled blackberry topping over the cheesecake and spread evenly. Refrigerate for at least 2 hours.
   
10. Lift the cheesecake out of the pan using the foil edges. Peel back the foil and cut into squares with a long serrated knife, wiping the blade between cuts.

FAQs

What do I serve it with?

Cold, straight from the fridge. A cup of coffee alongside is the best pairing. For a dessert table, the Blackberry–Cheesecake Ice Cream next to these gives guests a frozen version of a similar flavor profile. The No-Bake Cranberry Pie alongside offers a completely different fruit in a lighter, mousse-style format for contrast.

Why does the oven cooldown happen in three stages?

Cheesecake cracks when the surface cools and contracts faster than the center. Turning off the oven first, then opening the door gradually, lets the temperature drop slowly and evenly. Pulling a hot cheesecake straight into room-temperature air is what causes those deep splits down the middle.

Can I use a different berry for the topping?

Strawberries, blueberries, or raspberries all work with the same method. Adjust the sugar depending on how tart the berries are. Blackberries give the darkest, most dramatic color on top, which is part of why they look so good on the white cheesecake.

How do I get clean cuts without smearing the topping?

Use a long serrated knife and cut in a single downward motion, no sawing. Wipe the blade clean with a damp cloth between every cut. Cold cheesecake slices cleaner than room-temperature, so cut it straight from the fridge.

How far ahead can I make these?

Up to 2 days in the fridge, covered tightly with plastic wrap stretched taut above the topping so it doesn’t stick. The cheesecake actually tastes better the next day once the flavors have had time to meld and the filling firms up for cleaner slices.