Mulberry Cheesecake Bars

I’m wild about Mulberry Trees. The leaves make a very healthy green tea and the berries are delicious! I use mulberries to make a lot of different sauces and desserts. But my Mulberry Cheesecake Bars are a definite favorite. C’mon! What could be better than mulberries and cheesecake? Of course if you don’t have mulberries you can substitute other berries but, if you can find mulberries, I urge you to give them a try!

Mulberry Cheesecake Bars

 

Ingredients:

For the crust:

2 sleeves graham crackers

1/2 cup butter, melted

1 teaspoon vanilla extract

 

For the filling:

3 (8 oz.) packages cream cheese, softened

1-1/2 cup sugar

1-1/2 teaspoon vanilla extract

4 whole eggs

1/2 cup sour cream

 

For the topping:

4 cups mulberries

1 cup sugar

1/4 cup water

2 tablespoons cornstarch

4 tablespoons water

 

Directions:

1. Preheat the oven to 350 degrees.
2. Place a 9 x 13 inch pan (or other ovenproof pan) of hot water into the bottom rack.
   
   For the crust:
3. Line a separate 9 x 13 inch baking pan with foil.
4. Spray with cooking spray.
5. Place the graham crackers in the bowl of a food processor, pulsing them until they’re fine crumbs
6. Drizzle in melted butter, pulsing until it’s all incorporated.
7. Pulse in the vanilla.
8. Pour the crumbs into the prepared pan and press the crumbs firmly into an even layer.
9. Set aside.
   
   
   For the filling:
10. Beat the cream cheese, sugar, and vanilla together until smooth.
    
11. Add the eggs one at a time, beating after each addition.
12. Add sour cream and beat until incorporated.
    
    
13. Pour the filling into the crust and smooth the surface.
    
14. Bake for 45 minutes, then turn off the oven and leave the door closed for an additional 10 minutes. Finally, open the door halfway and leave it in the oven for an additional 10 minutes.
15. Remove the cheesecake and let it cool completely.
    
    For the topping:
16. Add blackberries, sugar, and 1/4 cup water to a saucepan. Bring to a boil and cook until the juices thicken slightly, about 4-5 minutes.
    
17. In a small bowl, mix the cornstarch with 4 tablespoons water to make a slurry, and then add it to the berries.
18. Boil the mixture for another 1 to 2 minutes.
    
    
19. Remove from heat and allow the berry mixture to cool.
20. Pour the blackberries over the cheesecake and place the pan into the fridge to chill and set for at least 2 hours.
    
21. When ready to serve, remove the cheesecake from the pan by lifting the edges of the foil.
    
22. Peel back the foil and use a long serrated knife to cut the cheesecake into bars (approximately 1×3 inches).

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