Dewberry Cheesecake


Howdy!  Here’s the dessert I made this week!  DEWBERRY CHEESECAKE!! Oh heavens it was yummy!  I’m not typically a cheesecake eater but this was DIVINE!  It only made it 2 days before it disappeared!  Try it out!

Dewberries were hand picked by my father in law!

*Note: If you don’t have dewberries you can use black berries or raspberries.*

Recipe adapted from The Pioneer Woman

Dewberry Cheesecake

  • Servings: 8
  • Difficulty: easy
  • Print


Crust Ingredients:

  • 1/2 heaping cup of finely chopped Pecans
  • 1 whole box of Vanilla Wafers (you can sneak a few for yourself, I won’t tell)
  • 1/2 cup of melted Butter

Filling Ingredients:

  • 3, 8oz packages of Cream Cheese
  • 1 & 1/2 cup Sugar
  • 4 Eggs
  • 1/2 cup Sour Cream

Berry Topping:

  • 2 cups of Berries
  • 1/2 cup of Sugar
  • 2 tbsp Water


  • Heat oven to 350*F.
  • Use a food processor to chop the vanilla wafers and pecans.
  • Add in melted butter to the processor and pulse to fully combined.
  • Pressed mixture into a 10 inch spring form pan.  *NOTE:  I always wrap the outside bottom of the pan to prevent leaks.  Better safe than sorry.
  • In a large mixing bowl, beat cream cheese and sugar until combined.  Add eggs in while beating.  Add sour cream.
  • Add filling into pan.  Smooth top over if necessary.
  • Bake for 1 hr.  Turn oven off and let set for 15 minutes with the oven door open.
  • In a sauce pan bring the berries, sugar, and water to a boil and cook for 5 minutes and set aside.
  • Pour topping onto cheesecake after removing it from the oven.  Let cheesecake cool then refrigerate for 2-3 hours before serving.

Adapted from The Pioneer Woman

Katy from

All photos are the private property of Katy at



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