Description
A creamy and decadent cheesecake infused with blackberry puree, topped with fresh blackberries and resting on a crunchy graham cracker crust.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup sugar
- ½ cup unsalted butter, melted
- 4 (8-ounce) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup blackberry puree
- Fresh blackberries for garnish
Instructions
- Preheat oven to 325°F (160°C).
- Prepare the crust by combining graham cracker crumbs, ½ cup sugar, and melted butter. Press into the bottom of a springform pan.
- Mix the cream cheese in a large bowl until smooth.
- Add 1 cup of sugar and vanilla, mixing until creamy.
- Incorporate the eggs one at a time, mixing on low speed.
- Pour in the blackberry puree and mix until well combined.
- Combine the cream cheese mixture over the crust evenly.
- Bake for 50-60 minutes until the center sets slightly jiggly.
- Cool in the oven with the door ajar for 1 hour, then refrigerate for at least 4 hours.
- Remove from the pan and garnish with fresh blackberries before serving.
Notes
For best results, use full-fat cream cheese. Can be made in advance and stored in the refrigerator for up to five days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: cheesecake, blackberry, dessert, creamy, baking