Indulge in the Perfect Slice of Heaven with Our Blackberry Cheesecake Recipe
Ingredients
- 1 chocolate graham cracker crust
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1/4 cup all-purpose flour
- 1/4 cup heavy whipping cream
- 3 large eggs, lightly whisked
- 1 cup blackberry pie filling
Directions
- Preheat oven to 350°F (175°C). Place a large sheet pan on the bottom oven rack and fill it halfway with water to create steam.
- Press the chocolate graham cracker crust firmly into the bottom of a 9-inch springform pan lined with parchment paper. Set aside.
- In a mixing bowl, beat the cream cheese and sugar until light and creamy. Add sour cream, vanilla, and flour; mix until smooth.
- Gently add whisked eggs and heavy cream, mixing just until combined. Avoid overmixing to keep the batter light.
- Pour half of the cheesecake batter over the crust. Drop half of the blackberry pie filling over the batter and swirl with a butter knife.
- Pour the remaining batter over the first layer, smooth the top, then add the rest of the pie filling and swirl again.
- Place the cheesecake on the oven rack above the steam pan and bake for 60 minutes or until set, with a slight jiggle in the center. Open the oven door slightly and let cool for 5 minutes.
- Cool the cheesecake on a wire rack, keeping the springform attached, then refrigerate for 4-6 hours to set completely.
- Serve with whipped cream, fresh blackberries, and mint leaves for garnish.
Prep Time: 30 minutes
Cooking Time: 1 hour
Total Time: 1 hour 30 minutes
Calories: 336 kcal | Servings: 14
This rich, creamy cheesecake with a beautiful blackberry swirl is a true slice of heaven, perfect for any gathering or special occasion!
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🍇 Blackberry CheesecakeIndulge in the Perfect Slice of Heaven with Our Blackberry Cheesecake Recipe
Description
Indulge in the Perfect Slice of Heaven with Our Blackberry Cheesecake Recipe
Ingredients
Scale
- 1 chocolate graham cracker crust
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1/4 cup all-purpose flour
- 1/4 cup heavy whipping cream
- 3 large eggs, lightly whisked
- 1 cup blackberry pie filling
Instructions
- Preheat oven to 350°F (175°C). Place a large sheet pan on the bottom oven rack and fill it halfway with water to create steam.
- Press the chocolate graham cracker crust firmly into the bottom of a 9-inch springform pan lined with parchment paper. Set aside.
- In a mixing bowl, beat the cream cheese and sugar until light and creamy. Add sour cream, vanilla, and flour; mix until smooth.
- Gently add whisked eggs and heavy cream, mixing just until combined. Avoid overmixing to keep the batter light.
- Pour half of the cheesecake batter over the crust. Drop half of the blackberry pie filling over the batter and swirl with a butter knife.
- Pour the remaining batter over the first layer, smooth the top, then add the rest of the pie filling and swirl again.
- Place the cheesecake on the oven rack above the steam pan and bake for 60 minutes or until set, with a slight jiggle in the center. Open the oven door slightly and let cool for 5 minutes.
- Cool the cheesecake on a wire rack, keeping the springform attached, then refrigerate for 4-6 hours to set completely.
- Serve with whipped cream, fresh blackberries, and mint leaves for garnish.
Notes
This rich, creamy cheesecake with a beautiful blackberry swirl is a true slice of heaven, perfect for any gathering or special occasion!