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Blackberry Cheesecake Recipe

Blackberry Cheesecake

This Blackberry Cheesecake is rich, creamy, and bursting with fresh blackberry flavor. A buttery graham cracker crust pairs perfectly with the smooth cheesecake filling and luscious blackberry topping.
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Prep Time 20 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 20 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 380 kcal

Equipment

Ingredients
  

  • 1.5 cups graham cracker crumbs finely crushed
  • 0.25 cup granulated sugar for crust
  • 6 tbsp unsalted butter melted
  • 24 oz cream cheese softened
  • 1 cup granulated sugar for filling
  • 3 large eggs room temperature
  • 1 tsp vanilla extract
  • 0.5 cup sour cream room temperature
  • 2 cups blackberries fresh or frozen
  • 2 tbsp lemon juice
  • 0.5 cup granulated sugar for blackberry topping
  • 1 tbsp cornstarch mixed with 2 tbsp water

Instructions
 

  • Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
  • In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture firmly into the bottom of the pan.
  • Bake for 10 minutes, then let cool completely while preparing the filling.
  • In a mixing bowl, beat cream cheese and sugar with an electric mixer until smooth. Add eggs one at a time, beating after each addition. Mix in vanilla extract and sour cream until fully combined.
  • Pour the filling over the cooled crust and bake for 50-60 minutes, until the center is set but slightly jiggly.
  • Let the cheesecake cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
  • In a saucepan, heat blackberries, lemon juice, and sugar over medium heat until berries break down. Stir in cornstarch slurry and cook until thickened. Let cool completely.
  • Spread the blackberry topping over the chilled cheesecake before serving.

Notes

  • Optional Equipment: A water bath can be used to prevent cracking.
  • Customization: Try mixing in raspberries or blueberries for a mixed berry topping.
  • Storage: Store covered in the refrigerator for up to 5 days.
  • Serving Tip: Let cheesecake sit at room temperature for 10 minutes before serving.

Nutrition

Serving: 1120Calories: 380kcalCarbohydrates: 42gProtein: 6gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 180mgPotassium: 120mgFiber: 2gSugar: 30gVitamin A: 600IUVitamin C: 8mgCalcium: 100mgIron: 1mg
Keyword Blackberry Cheesecake, Blueberry Cheesecake Swirl, Creamy Cheesecake, Homemade Cheesecake
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