This week is our church's Thanksgiving meal. We love to get together and eat. There is nothing more fun at a Baptist church than gathering with 6 long tables worth of food. Yummy!! So I decided to try my hand at making a cheesecake. A real cheesecake, not these Jello out of the box ones. Now don't get my wrong, I do like the Jello ones. However, my world was completely changed when I tried a cheesecake from Copeland's. This cake made my skirt fly up. It was creamy, fluffy, and rich, I didn't know how to handle myself. I made it my mission in life, well for thanksgiving at least, to make a great cheesecake.
I made it on a Saturday night, and it tortured me not to taste it. I could smell it all through the house. I have never smelled such a wonderful smell in my life. Well, maybe the smell of my newborn son was just a little bit better. I pained me not to take a little piece of it. When my hubby was not looking a took a little bite off the top. I figured no one would notice.
This was my first real cheesecake:
■1 box Vanilla Wafers
■½ cups Pecans
■1 stick 1/2 Cup Butter, Melted
■1-½ teaspoon Vanilla
■3 packages 8 Ounce Cream Cheese
■1-½ cup Sugar
■4 whole Eggs
■½ cups Sour Cream
■2 cups Blackberries
■½ cups Sugar
■2 Tablespoons Water
Preheat oven to 350 degrees.
Place vanilla wafers and pecans into the bowl of a food processor. Pulse until mixture becomes crumbs. Add melted butter and vanilla and pulse again until combined. Pour into a 10-inch spring form pan and press crumbs into the bottom of the pan. (If they come up the sides, that’s okay!)
For the filling, beat cream cheese and sugar until smooth. Add eggs one at a time, beating after each addition. Add sour cream and mix again. Pour mixture into crust, smooth the top, and bake for 1 hour, 10 minutes. Turn off oven and open door and allow to sit in the oven with the door opened for 15 minutes. Remove and allow to cool.
For the topping, add blackberries, sugar, and water to a saucepan or skillet. Bring to a boil over medium-high heat and cook for 4 to 5 minutes. Turn off the heat and allow to cool slightly.
Pour blackberries over the cheesecake and place pan into the fridge to cool and set for at least 2 hours—several hours is better
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