Ingredients for Blackberry Cheesecake
- Graham Cracker Crumbs
- ¼ cup granulated sugar (for crust) + 1 cup granulated sugar (for filling) + 3 teaspoons granulated sugar (for sour cream topping)
- 6 tablespoons (3 ounces) melted unsalted butter
- ½ teaspoon ground cinnamon
- 16 ounces cream cheese (two 8-ounce packages)
- 2 large eggs
- 8 ounces sour cream
- 1 teaspoon vanilla extract
- Blackberry Jam
- Frozen Blackberries
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How to Make Blackberry Cheesecake
- Preheat oven to 300°F (150°C).
- Combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, ½ teaspoon ground cinnamon, and 6 tablespoons (3 ounces) melted unsalted butter. Mix well.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
- In a large bowl, beat 16 ounces cream cheese until smooth and creamy.
- Add 2 large eggs one at a time, beating well after each addition.
- Gradually add 1 cup granulated sugar, beating until well combined.
- Pour the cream cheese mixture over the crust.
- Bake for 45 minutes.
- In a separate bowl, combine 8 ounces sour cream, 3 teaspoons granulated sugar, and 1 teaspoon vanilla extract.
- Gently pour the sour cream mixture over the partially baked cheesecake.
- Bake for an additional 10 minutes.
- Remove from oven and let cool completely on a wire rack. Then, refrigerate for at least 6 hours, or preferably overnight.
- Before serving, combine ½ cup blackberry jam and 1 cup fresh or thawed blackberries in a small saucepan.
- Heat gently over low heat until warmed through. Do not boil.
- Drizzle the warm blackberry sauce over slices of cheesecake before serving.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
251g
Fat
135g
Carbs
27g
