These are pretty dreamy.
I’m just sayin’. I couldn’t stop taking pictures of these Cheesecake Bars because of this Blackberry Sauce. It’s like OMG so pretty and so tasty. It took hours to get this recipe right…I’m talking 5 recipe tests and hours of photos and editing, but here they are, Cheesecake Bars with Blackberry Sauce.
I adore cheesecake. I don’t make it at home often, but I get around to it sometimes. I mean…pumpkin cheesecake does make an appearance every now and then because, hello, PUMPKIN.
But, I have loved cheesecake since day one.. My mom loves cheesecake…I’m assuming that’s why. I love how creamy and dreamy it is. I love all the different flavors. I love the fruit topping, can you tell?
So…I have a secret…a secret ingredient that is. Our good friend makes an amazing cheesecake. It’s so good I asked her for the recipe. She told me the ingredients then she goes “Oh! And I add a little lemon juice in there, too.” It then dawned on me why her cheesecake was SO amazing…the lemon!
Lemon for the win!
Don’t forget to pin this recipe to Pinterest by clicking the image below!
- 2, 8 ounce packages cream cheese, room temperature
- ¾ cup granulated sugar
- 2 eggs, room temperature
- ¼ cup sour cream, room temperature
- 1½ teaspoons pure vanilla extract
- 2 tablespoons fresh lemon juice
- ½ cup (1 stick) butter, melted
- 1½ cups graham cracker crumbs
- 3 tablespoons granulated sugar
- ½ teaspoon cinnamon
- 2 cups blackberries
- 1 tablespoon water
- ¼ cup granulated sugar
- 1½ teaspoons cornstarch
- 1 tablespoon lemon juice
- Preheat oven to 350 degrees and line a 8x8 or 9x9 baking pan with aluminum foil. Spray the foil with non-stick spray, set aside.
- To make the crust, add all the ingredients into a bowl and mix. Press into the bottom of the prepared pan and bake for 5 minutes.
- To make the cheesecake, cut cream cheese into cubes. Add all ingredients into your mixer bowl and mix until smooth and creamy - you can use a stand-alone mixer or hand-held mixer. Careful to not over-mix otherwise air bubbles will form. Make sure all ingredients are room temperature so it mixes evenly.
- Pour batter on top of crust and bake for 25-30 minutes. The edges may turn slightly brown but make sure the center still is jiggly when it'd done. It will crack if it's over-baked which does not mean it's ruined, but try to watch it carefully so that it doesn't crack. Mine baked for 27 minutes.
- Let cheesecake cool completely then cover and place in refrigerator for several hours or overnight.
- To make blackberry sauce, add all of the ingredients except for lemon juice and corn starch into a sauce pan. Place over medium-low heat and let simmer for 3-4 minutes. Mix lemon juice and corn starch and add to the sauce and simmer for another 2-3 minutes until thickened. Bring to room temperature then place in refrigerator. When you're ready to serve, pour the sauce over the cheesecake.
Cheesecake slightly adapted from Chocolate, Chocolate & More
Blackberry Sauce adapted from Real Housemoms®