Yield: 14 slices
Blackberry Cheesecake
This Blackberry Cheesecake is a gorgeous dessert to serve for any occasion. It has has a chocolate crust, a creamy vanilla cheesecake, and swirls of homemade blackberry pie filling. You won't be able to resist a second slice!
Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 hour 30 minutes
Ingredients
- 1 chocolate graham cracker crust
- 3 - 8 ounce packages cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 cup all purpose flour
- 1/4 cup heavy whipping cream
- 3 large eggs, whisked lightly
- 1 cup blackberry pie filling
Instructions
- Place a large sheet pan on the very bottom oven rack and fill it half way with water. Preheat oven to 350°.
- Make the graham cracker crust and press it firmly in the bottom of a 9-inch springform pan that is lined with parchment paper. Set aside.
- Beat the cream cheese and sugar until light and creamy. Add the sour cream, vanilla extract, and flour and mix again.
- Add the whisked eggs and heavy cream to the batter and mix just until combined. Do not over mix.
- Pour half the cheesecake on the prepared crust. Drop half the blackberry pie filling over the batter and use a butter knife to gently swirl it together, making sure not to disturb the crust.
- Spoon the remaining cheesecake batter gently over the top and spread it out evenly. Drop the remaining pie filling over the top and swirl again.
- Place the cheesecake on the oven rack directly above the steaming pan of water. Bake 60 minutes or until the edges are set and the center jiggles slightly. Open the oven door slightly and let cool 5 minutes.
- Remove the cheesecake and place on a wire rack. Use a knife to gently loosen the cheesecake from the edges of the pan. Do not open the springform pan. Let cool on the counter 1-2 hours, then refrigerate 4-6 hours or until completely chilled.
- Open the springform pan and remove the cheesecake from the pan. Place on a serving plate.
- Add swirls of whipped cream, fresh blackberries, and mint leaves right before serving.
Notes
- If you want to serve the cheesecake with blackberry pie filling on top, you will need to make an extra batch of filling.
- Set the ingredients out ahead of time. It is much easier to cream everything together when they are room temperature.
- Preheat your oven and place a large sheet pan on the very bottom rack of the oven. Fill it halfway with water for a steam bath. This is quite a controversial topic, but I have found that the steam method works great. Plus, it's so much easier than a water bath, and you don't have to worry about water seeping in and ruining a perfectly good cheesecake.
- Do NOT over mix the batter! Over mixing adds air bubbles to the batter which rise as it bakes creating cracks in the surface of the cheesecake.
- Make sure your knife does not disturb the crust when swirling the pie filling.
- When you bake the cheesecake, place the pan on the oven rack directly ABOVE the steaming pan of hot water.
- Do not cover a warm cheesecake because it will have a little puddle of water on top later and the top will be soggy.
Nutrition Information:
Yield:
14Serving Size:
1Amount Per Serving: Calories: 336Total Fat: 24gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 99mgSodium: 218mgCarbohydrates: 27gFiber: 0gSugar: 20gProtein: 5g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.