Blackberry Cheesecake
This Blackberry Cheesecake features a buttery graham cracker crust, a rich vanilla-infused cheesecake filling, and a tangy blackberry topping. Perfectly creamy and indulgent!
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup melted butter
- ¼ cup sugar
- ½ teaspoon cinnamon optional
For the Cheesecake Filling:
- 16 oz 2 blocks cream cheese, softened
- ¾ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or Greek yogurt
- 1 tablespoon cornstarch
For the Blackberry Topping:
- 2 cups fresh or frozen blackberries thawed & drained
- ¼ cup sugar
- 1 teaspoon lemon juice
- 2 tablespoons water
- 1 tablespoon cornstarch
Instructions
- Prepare crust: Mix graham cracker crumbs, melted butter, sugar, and cinnamon. Press into a pan and bake at 325°F (163°C) for 10 minutes.
- Make filling: Beat cream cheese and sugar until smooth. Add eggs, vanilla, sour cream, and cornstarch. Pour over crust.
- Bake: Use a water bath and bake at 325°F (163°C) for 45–50 minutes. Cool gradually in the oven, then refrigerate for at least 4 hours.
- Prepare topping: Simmer blackberries, sugar, lemon juice, and water. Add cornstarch and cook until thickened. Let cool.
- Assemble: Pour the cooled blackberry topping over the cheesecake. Slice and serve.