I’ve also taken these to church for our monthly meetings since making them for my little grandchildren. The men and women there can’t get enough of them either. Every time I walk through the door they just stare in hopes that I have brought them their favorite dessert bar. I can make them with several different kinds of berries, so I always try and switch it up so that we can have a bit of a variety. I usually put down a can of whipped cream for a nice topping choice when I take this too.
Check out what they are saying about this recipe over at Julie’s Eats & Treats:
“Just made these tonight and they were delicious!”
If you’re ever looking for something to do on a slow night… try making these!
12 oz. Philadelphia cream cheese
1/2 c. Daisy sour cream
1/2 c. sugar
1/2 tsp. salt
1 1/2 tsp. vanilla
Berries of choice: (I used huckleberries)
2 tsp. sugar
2 tsp. Gold Medal all-purpose flour
1 tbsp. fresh lemon juice
1 c. fresh berries, rinsed and patted dry
Graham cracker crust
10 graham crackers, finely crushed
3 tbsp. sugar
4 tbsp. ( 1/2 stick) butter, melted
1 c. all-purpose flour
1/4 c. brown sugar
1/4 c. sugar
8 tbsp. butter, cold
Preheat oven to 325 degrees.
Line an 8×8 square baking pan with parchment paper
In a medium size mixing bowl combine crust ingredients, then spread into prepared pan, creating an even layer.
Place in oven and bake for 10 minutes.
Remove and allow to cool while preparing the remaining components.
In a small mixing bowl, combine all berry ingredients, toss gently to combine, set aside.
In a small mixing bowl, combine all ingredients for crumble topping.
Cut the butter in with a pastry blender until the mixture is coarse, set aside.
In mixer bowl, beat together cream cheese, sour cream and sugar until smooth. NOTE: it’s vital that the cream cheese, sour cream and eggs are at room temperature,to avoid clumpy batter
On low, add vanilla, salt and one egg.
Mix until just combined, then add the remaining egg, mixing until incorporated.
Pour the cheesecake batter over the baked crust.
Spread evenly with a spatula.
Carefully top with berry mixture
Finally, top with crumble taking care to just cover – but do not make the layer too thick. You probably won’t use all of the crumble.
Place in oven and bake for 40-45 minutes or until the cheesecake has set and the crumble is lightly golden brown in color.
Remove from oven and allow to cool for 2 hours or until it reaches room temperature.
Place in refrigerator and chill for at least 4 hours before removing, cutting and serving.
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Quick Tip: Use whatever fresh berries you can find.
Thanks again to Julie’s Eats & Treats for this scrumptious dessert recipe.