Blackberry Honey Cheesecake Bars
These Blackberry Honey Cheesecake Bars are creamy, made easily in a sheet pan, and topped with a juicy blackberry compote. Be prepared for your friends and family to ask for the recipe!
Ingredients
For the Blackberry Compote:
2 cups Blackberries fresh or frozen and thawed 𢡄
1/4 cup Honey
Juice of 1/2 Lemon
For the Graham Cracker Crust:
2 1/2 cups Graham Cracker Crumbs about 1 1/2 sleeves 說
1 stick Butter melted 杻
1/4 cup Honey
For the Cheesecake Layer:
16 oz. Cream Cheese softened to room temperature 燎
3/4 cup Granulated Cane Sugar
1/4 cup Sour Cream 拏
2 tsp. Vanilla Extract or Vanilla Bean Powder
3 large Eggs 讀
Optional 1/3 cup Fresh Blackberries sliced 𢡄
Instructions
For the Blackberry Compote:
1 Combine blackberries, honey, and lemon juice in a large saucepan over medium-high heat.
2 If using fresh berries, add 2 tablespoons of water. Bring to a soft boil, then smash the berries with a potato masher or wooden spoon.
3 Let simmer for 6-8 minutes until juicy.
4 Use an immersion blender or food processor to blend until smooth.
5 Optional Pour through a fine mesh sieve to remove seeds. Let cool to room temperature.
For the Graham Cracker Crust:
1 Preheat the oven to 325F 163C. Generously butter a 9×13″” sheet pan.
2 In a food processor, combine graham cracker crumbs, melted butter, and honey. Pulse until crumb-like texture.
3 Press the crumb mixture evenly into the prepared pan with the back of a spoon.
4 Bake for 8-10 minutes while you prepare the cheesecake filling.
For the Cheesecake Filling:
1 In a food processor, combine softened cream cheese, sour cream, sugar, and vanilla bean powder. Blend until smooth.
2 Reduce speed to LOW and gradually add the eggs one at a time.
3 The batter should be silky smooth and creamy.
4 Evenly pour over the graham cracker crust. Spread out to an even surface with a spatula if necessary.
To Assemble / Serve:
1 Add dollops of the blackberry compote over the cheesecake filling, then lightly swirl with a small knife.
2 Optional Top with sliced fresh blackberries.
3 Bake until set in the center, about 40 minutes.
4 Leave the cheesecake bars IN THE OVEN but TURN IT OFF. Open the oven door slightly and let sit for an additional 10 minutes.
5 Remove from the oven and transfer to the fridge to cool for 2 hours to overnight.
6 Slice into 16-20 bars to serve. Enjoy!
These bars are perfect for gatherings or just a sweet treat at home. The creamy cheesecake paired with the fruity compote will have everyone asking for seconds!