How to Make Ree's Blackberry Cheesecake Squares | The Pioneer Woman

Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/3mWLZC4 Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Blackberry Cheesecake Squares Recipe courtesy of Ree Drummond Total: 4 hr 5 min Active: 30 min Yield: 15 squares Level: Easy Ingredients Crust: Cooking spray, for spraying foil One 11-ounce box vanilla wafers 1/2 cup pecans 1 stick (1/2 cup) butter, melted Filling: Three 8-ounce packages cream cheese 1 1/2 cups sugar 1 1/2 teaspoons vanilla 4 eggs 1/2 cup sour cream Topping: 4 cups blackberries 1 cup sugar 1 tablespoon cornstarch Directions Preheat the oven to 350 degrees F. For the crust: Line a 9-by-13-inch rectangular baking pan with foil and spray with cooking spray. Place the vanilla wafers and pecans into the bowl of a food processor and pulse until the mixture becomes crumbs. Add the melted butter and pulse again until combined. Pour the mixture into the prepared pan and press the crumbs into the bottom of the pan. (If they come up the sides, that's okay!) For the filling: Beat the cream cheese, sugar and vanilla together in a medium bowl with an electric mixer until smooth. Add the eggs one at a time, beating after each addition. Add the sour cream and mix again. Pour the filling into the crust, smooth the top and bake for 50 minutes. Turn off the oven, open the oven door and allow the pan to sit in the open oven for 15 minutes. Remove and set aside to cool. For the topping: Add the blackberries, sugar and 1/4 cup water to a saucepan or skillet. Bring to a boil over medium-high heat and cook until the juices thicken slightly, 4 to 5 minutes. In a small bowl, make a slurry by stirring together the cornstarch and 2 tablespoons water until smooth. Add the slurry to the berries, return to the boil and cook for another 1 to 2 minutes. Turn off the heat and cool the mixture. Pour the blackberries over the cheesecake and place the pan into the fridge to cool and set for at least 2 hours (several hours is better). When ready to serve, remove the cheesecake from the pan by lifting the edges of the foil. Slice into 15 pieces with a long serrated knife. https://www.instagram.com/thepioneerwoman/ https://twitter.com/thepioneerwoman https://www.facebook.com/thepioneerwoman/ Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #ThePioneerWoman #ReeDrummond #FoodNetwork #BlackberryCheesecakeSquares How to Make Ree's Blackberry Cheesecake Squares | The Pioneer Woman | Food Network https://youtu.be/dq9mGOPhC2U