Description
A creamy and indulgent cheesecake infused with vibrant blackberry puree and a buttery graham cracker crust.
Ingredients
Scale
- 2 cups crushed graham crackers
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 1/2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup blackberry puree
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 325°F (160°C).
- Gather the crushed graham cracker crumbs, melted butter, and sugar in a bowl. Mix until well combined to form your crust.
- Press the crumb mixture into the bottom of a 9-inch springform pan, creating an even, compact surface.
- In a large mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract together until smooth.
- Add the eggs one at a time, mixing thoroughly after each addition.
- Folding in the sour cream until well combined.
- Pour half of the cheesecake batter over the prepared crust. Drizzle in half of the blackberry puree and use a knife to create swirls.
- Sprinkle lightly with ground cinnamon and pour the remaining filling over the top.
- Bake in the preheated oven for 50-60 minutes or until the edges are set but the center has a slight jiggle.
- Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours or overnight.
Notes
For optimal flavor, prepare this cheesecake a day or two in advance. It gets better as it sits.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 25g
- Sodium: 300mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: blackberry cheesecake, dessert, creamy cheesecake, berries, easy cheesecake recipe