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!

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Mulberry Cheesecake Bars – a wonderful summertime treat!

I love making Mulberry Cheesecake Bars. There’s something special about homemade cheesecake.

First I preheat the oven to 350 degrees and put my broiler pan filled about halfway with water on the bottom rack. Any 9 x 13 oven safe pan will do.

I line my 9 x 13 inch pan with foil, folding it over the edges of the pan. Then I spray the foil with nonstick cooking spray.

In my food processor I pulse 2 sleeves of graham crackers to make crumbs. Then I melt 1/2 cup of butter and pulse it into the crumbs. I add a teaspoon of vanilla extract to the crumbs and pulse it to combine everything.

Next I pour the crumbs into the foil-lined baking pan and press them down firmly and evenly. I set the crust aside while I make the filling.

1crust-01

In the bowl of my food processor I place 3 (8 oz) packages of cream cheese, a cup and a half sugar, and a teaspoon and a half vanilla and cream them together.

Mulberry Cheesecake Bars

Next I add 4 eggs, one at a time, mixing until each is incorporated.

Mulberry Cheesecake Bars

When the eggs are all mixed in I pour 1/2 cup sour cream into the bowl and mix it in well.

Mulberry Cheesecake Bars

I pour the filling over the cheesecake crust and smooth it out evenly.

Mulberry Cheesecake Bars

The cheesecake goes into the oven for 45 minutes. Then I  turn the oven off and let the cheesecake stay inside for 10 minutes. Next I open the door halfway and let the cheesecake rest in the oven that way for a final 10 minutes. Finally I remove the cheesecake and let it cool completely on a wire rack.

While the cheesecake is baking I make the mulberry topping!

In a large saucepan I pour 4 cups of mulberries, 1 cup sugar, and 1/4 cup water. I bring this to a boil and cook it until the juices thicken. This takes 4 – 5 minutes.

Mulberry Cheesecake Bars

While the mulberry mixture is boiling I mix 2 tablespoons of cornstarch with 4 tablespoons water. When the mulberry mixture is slightly thickened I slowly stir in the cornstarch mix and let everything cook for another minute or two. You want the mulberry topping to be thickened nicely. When it’s ready I remove it from the heat and let it cool completely.

When the cheesecake and mulberry topping are cooled completely I pour the mulberry topping over the cheesecake and spread it evenly.

Mulberry Cheesecake Bars

I chill the Mulberry Cheesecake Bars in the refrigerator for at least 2 hours before I cut it.

When it’s time to cut the Mulberry Cheesecake Bars I first lift the cheesecake from the baking pan by pulling the foil liner up gently. Then I use a long, serrated knife to cut the cheesecake into (about) 1 x 3 inch bars.

Mulberry Cheesecake Bars

I love Mulberry Cheesecake Bars! Two of my favorite things together? What could be better than that?

 

Mulberry Cheesecake Bars

Mulberry Cheesecake Bars

Mulberry Cheesecake Bars

Mulberry Cheesecake Bars make a fantastic summer dessert and you can make the bars with blueberries or blackberries as well!

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

Instructions

  1. Preheat oven to 350 degrees.
  2. Place a 9 x 13 inch oven safe pan filled halfway with hot water on the bottom rack of oven.
  3. For the crust:
  4. Line a separate 9 x 13 inch baking pan with foil.
  5. Spray the foil with nonstick cooking spray.
  6. Place the graham crackers in the bowl of a food processor and pulse until the crackers become very fine crumbs.
  7. Drizzle in 1/2 cup melted butter, pulsing until butter and crumbs are well combined.
  8. Add 1 teaspoon of vanilla and pulse just to combine.
  9. Pour the crumbs into the prepared baking pan and press them firmly into an even layer.
  10. Set the crust aside.
  11. For the filling:
  12. Beat the cream cheese, sugar, and 1 1/2 teaspoons vanilla together until smooth.
  13. Add the sour cream and beat until well combined with cream cheese mixture.
  14. Pour the filling into the prepared crust and smooth the surface with a spatula.
  15. Bake for 45 minutes then turn off the oven and leave the door closed for an additional 10 minute.
  16. Open the oven door halfway and leave the cheesecake inside for another 10 minutes.
  17. Remove the cheesecake and let it cool completely on a wire rack.
  18. For the topping:
  19. Add mulberries, 1 cup sugar, and 1/4 cup water to a medium saucepan over medium-high heat.
  20. Cook until slightly thickened, about 4 – 5 minutes.
  21. In a small bowl mix 2 tablespoons cornstarch with 4 tablespoons water and slowly add it to the berry mixture.
  22. Boil the mixture for another 2 minutes.
  23. Remove from heat and allow the berry mixture to cool completely.
  24. Pour the mulberry topping over the cheesecake and place the baking pan in the refrigerator for at least 2 hours.
  25. Lift cheesecake from pan by lifting the foil.
  26. Use a serrated knife to cut the cheesecake into 1 x 3 inch bars.
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