Triple Berry Cheesecake Cobbler Recipes

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.

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 COBBLER

Steps:

• In a medium bowl, stir together flour, 3/4 cup sugar, baking powder, salt, cinnamon, and nutmeg. In a small bowl, combine eggs, oil, and milk. Add egg mixture all at once to flour mixture. Stir just until moistened. Set aside.
• In a large saucepan, combine blueberries, raspberries, blackberries, 1 cup sugar, the water, and tapioca. Bring to boiling. Pour hot fruit mixture into a 3 1/2- or 4-quart slow cooker. Immediately spoon the batter over fruit mixture.
• Cover and cook on high-heat setting for 1 3/4 to 2 hours or until a toothpick inserted into the center of the topper comes out clean.
• Remove liner from cooker, if possible, or turn off cooker. Let stand, uncovered, for 1 hour to cool slightly. To serve, spoon warm cobbler into dessert dishes. If desired, top with ice cream.