Blackberry Cheesecake - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- Crust
- 1 box Vanilla Wafers
- 1/2 cup Pecans
- 1 stick 1/2 Cup Butter, Melted
- 1-1/2 teaspoon Vanilla
- Filling
- 3 packages 8 Ounce Cream Cheese
- 1-1/2 cup Sugar
- 4 whole Eggs
- 1/2 cup Sour Cream
- Topping
- 2 cups Blackberries
- 1/2 cup Sugar
- 2 Tablespoons Water
Instructions
- 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 springform 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.
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