Description
A delightful blend of creamy cheesecake, sweet-tart blackberries, and crunchy pistachios, these bars are perfect for any occasion.
Ingredients
Scale
- 9 whole graham crackers
- 1/3 cup chopped unsalted pistachios
- 2 tablespoons firmly packed brown sugar
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 4 tablespoons unsalted butter, melted
- 16 oz full-fat cream cheese, at room temperature
- 1/2 cup white sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 tablespoon lemon juice
- 3/4 cup heavy cream, at room temperature
- 1 egg, room temp
- 1/2 cup pistachio butter
- 2 1/2 cups frozen blackberries
- 2/3 cup white sugar, or to taste
- 1/2 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch
- 2 tablespoons chopped unsalted pistachios, for garnish (optional)
Instructions
- Preheat the oven to 350°F (180°C). Line an 8×8-inch square pan with parchment paper.
- For the crust, process graham crackers until finely ground; add pistachios, brown sugar, cinnamon, nutmeg, and salt; pulse to combine. Mix in melted butter and press into the bottom of the prepared pan.
- Bake the crust for 10-12 minutes until golden. Cool while keeping the oven on.
- Beat cream cheese, sugar, cornstarch, salt, and nutmeg until smooth (1-2 minutes). Mix in vanilla, almond extract, and lemon juice.
- Add heavy cream and mix until smooth. Incorporate egg on low speed until just incorporated.
- Scoop 1 1/4 cups filling into a bowl, mix in pistachio butter, then pour over crust.
- Dollop remaining cream cheese filling over pistachio layer and spread to cover.
- Bake for 45-50 minutes until edges are set with a slight jiggle in the center. Cool to room temperature for about an hour.
- For topping, cook blackberries and sugar over medium-low heat for about 10 minutes until juices release. Stir in lemon zest.
- Combine cornstarch and lemon juice in a bowl; swirl into blackberry mixture. Cook until thickened, about 1-3 minutes. Cool completely.
- Once cool, pour topping over cheesecake and refrigerate for at least 4 hours or overnight.
- Before serving, sprinkle with pistachios, lift bars out using parchment, and cut into 16 bars.
Notes
These bars are best enjoyed chilled and can be stored in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 18g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg