Triple Berry Cheesecake Crisp Recipes

TRIPLE BERRY CRISP

Steps:

• Preheat oven to 350 degrees F.
• Make the topping first by combining the oats, flour, sugar, brown sugar, cinnamon and salt. Stir to combine.
• Pour in the melted butter and stir to incorporate. Set aside.
• In another bowl add the frozen berries, flour, sugar, salt, lemon juice and vanilla extract and toss gently to combine.
• Pour mixture into an 8x8'' or similar size casserole dish or pie plate. Glob the topping ingredients evenly over the top (I say "glob" because the mixture will be softer than your normal dry crumble topping, because of the melted butter).
• Bake for 40-45 minutes until the topping is golden brown and berries are bubbling around the edges.
• Remove from the oven, place on a wire rack, and allow to cool for at least 7-10 minutes before serving. Serve with a scoop of vanilla ice cream, if desired.
• Cover leftovers and store in the refrigerator for up to 5 days.
• You might also love easy homemade apple crisp!

TRIPLE BERRY CHEESECAKE COBBLER

Steps:

• 1. Preheat oven to 350 degrees. Mix 1/2 fresh or thawed berries (drained) with 1/2 cup of sugar; set aside.
• 2. In a medium bowl, beat together 4 packages of cream cheese and 1 cup of sugar until combined. Add 2 teaspoons of vanilla and mix well. Add 4 eggs, one at a time until all are combined; set aside.
• 3. In a medium bowl, mix together 2/3 cup of quick oats, 2/3 cup of brown sugar and 2/3 cup of flour. Add 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg; mix well. Add 3/4 cup of softened butter until mixture is completely moist and crumbly; set aside.
• 4. In a small bowl, combine 2 cups of cake flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt with a wire whisk; set aside.
• 5. In a separate large bowl, cream 1/2 cup of butter and 1 cup of sugar with beaters until light and fluffy. Beat 3 eggs in - 1 at a time - until combined.
• 6. Add 2 teaspoons of vanilla and mix until completely combined.
• 7. Slowly beat in flour mixture and milk alternating each one until mixture is smooth.
• 8. Pour half of batter into greased 9 x 13 bake pan. (Use the rest of batter for another cake or cupcakes.)
• 9. Pour cream cheese batter over cake batter. Sprinkle on half of the berry mixture - without sugar - over entire surface of cake. Sprinkle oat crumble evenly over top of berries.
• 10. Bake at 350 degrees for 50 minutes.
• 11. Let cake cool completely. Cut into 16 squares. Pour remaining berry mixture over each serving.

TRIPLE BERRY NO-BAKE CHEESECAKE

Steps:

• In a small bowl, mix cracker crumbs, brown sugar and cinnamon; stir in butter. Press onto bottom and 1 in. up sides of an ungreased 9-in. springform pan. Refrigerate 30 minutes., In a large bowl, beat cream cheese, sugar and lemon juice until smooth. Gradually add cream; beat until stiff peaks form. Transfer to prepared crust. Refrigerate, covered, overnight., In a bowl, gently toss berries with sugar. Let stand 15-30 minutes or until juices are released from berries., With a knife, loosen sides of cheesecake from pan; remove rim. Serve cheesecake with topping.

TRIPLE BERRY CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
• In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
• Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

TRIPLE BERRY CHEESECAKE

Steps:

• Preheat ove to 30°F.
• To make the crust:.
• In a food processor (fitted with a metal blade) combine the crumbs, sugar and melted butter.
• Process until teh crumbs begin to stick together.
• With your handpress the crumbs firmly on the bottom and 2 1/4 inches up the sides of a springform pan 9 inches in diameter and 2 1/2 inches deep.
• Bake the crust for 10 minutes until set.
• Remove from the oven and let cool.
• To make the filling:.
• In a large bowl, combine the cream cheese, sugar, lemon juice and vanilla extract.
• Using an electric mixer set on medium speed, beat until well blended.
• Add the eggs, one at a time, beating after each addition just until combined.
• Pour the filling into the cooled crust.
• Bake until the edges are set but the cent still quiver slightly when the pan is shaken(about 1 hr and 10 mins.).
• For the topping:.
• Mean while, in a bowl stir together the sour cream and sugar.
• When the cheesecake is done, spoon the sour cream mixture over the top.
• Returen the cake to the over for 5 minutes longer to set.
• Transfer to a rack to cool.
• Cover with aluminum foil and refrigerate overnight.
• In a large, heavy frying pan over medium heat, stir the preserves until melted.
• remove from heat, add all the berries and toss to coat.
• Run a knife around the pan sides to loosen the cake.
• Mound the berries atop the cake.
• Refrigerat for 30 mins or up to 2 hours
• Remove foil and release the pan sides and serve.