Description
This delicious blackberry cheesecake features a creamy, rich filling on a buttery graham cracker crust, topped with fresh blackberries for a tangy contrast. It’s the perfect dessert to impress guests and satisfy your sweet tooth.
Ingredients
Scale
For the Crust:
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
For the Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 3 eggs
For Topping:
- 1 pint fresh blackberries
Instructions
- Preheat oven to 325°F (165°C).
- In a medium bowl, mix together graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In a large bowl, beat the cream cheese, 1 cup sugar, and vanilla extract until smooth and creamy. Add the eggs one at a time, mixing well after each addition.
- Pour the cream cheese filling into the prepared graham cracker crust.
- Bake in the preheated oven for 60 minutes or until the center is set. Turn off the oven and let the cheesecake cool inside with the door closed for 5 to 6 hours to help prevent cracking.
- Once cooled, refrigerate the cheesecake for several hours or overnight to fully set.
- Before serving, top with fresh blackberries for a burst of flavor and color.
Notes
- Be sure to allow the cheesecake to cool completely in the oven after baking to prevent cracking on the surface.
- You can add a swirl of blackberry puree to the filling before baking for extra flavor and a colorful effect.
- Serve with whipped cream or a berry compote for an extra touch.
- Prep Time: 15 minutes
- Cook Time: 1 hour