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 – 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.
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.
Next I add 4 eggs, one at a time, mixing until each is incorporated.
When the eggs are all mixed in I pour 1/2 cup sour cream into the bowl and mix it in well.
I pour the filling over the cheesecake crust and smooth it out evenly.
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.
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.
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.
I love Mulberry Cheesecake Bars! Two of my favorite things together? What could be better than that?
Mulberry Cheesecake Bars
Mulberry Cheesecake Bars make a fantastic summer dessert and you can make the bars with blueberries or blackberries as well!
- 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
- Preheat oven to 350 degrees.
- Place a 9 x 13 inch oven safe pan filled halfway with hot water on the bottom rack of oven.
- For the crust:
- Line a separate 9 x 13 inch baking pan with foil.
- Spray the foil with nonstick cooking spray.
- Place the graham crackers in the bowl of a food processor and pulse until the crackers become very fine crumbs.
- Drizzle in 1/2 cup melted butter, pulsing until butter and crumbs are well combined.
- Add 1 teaspoon of vanilla and pulse just to combine.
- Pour the crumbs into the prepared baking pan and press them firmly into an even layer.
- Set the crust aside.
- For the filling:
- Beat the cream cheese, sugar, and 1 1/2 teaspoons vanilla together until smooth.
- Add the sour cream and beat until well combined with cream cheese mixture.
- Pour the filling into the prepared crust and smooth the surface with a spatula.
- Bake for 45 minutes then turn off the oven and leave the door closed for an additional 10 minute.
- Open the oven door halfway and leave the cheesecake inside for another 10 minutes.
- Remove the cheesecake and let it cool completely on a wire rack.
- For the topping:
- Add mulberries, 1 cup sugar, and 1/4 cup water to a medium saucepan over medium-high heat.
- Cook until slightly thickened, about 4 – 5 minutes.
- In a small bowl mix 2 tablespoons cornstarch with 4 tablespoons water and slowly add it to the berry mixture.
- Boil the mixture for another 2 minutes.
- Remove from heat and allow the berry mixture to cool completely.
- Pour the mulberry topping over the cheesecake and place the baking pan in the refrigerator for at least 2 hours.
- Lift cheesecake from pan by lifting the foil.
- Use a serrated knife to cut the cheesecake into 1 x 3 inch bars.