Description
This Blackberry Cheesecake Pie combines a crunchy graham cracker crust, a smooth and creamy cheesecake filling, and a vibrant blackberry swirl for a rich, fruity, and visually stunning dessert perfect for any occasion.
Ingredients
- Blackberry Sauce: 170 g fresh blackberries, 2 tbsp water, 2 tbsp granulated sugar, pinch of salt, ½ tbsp cornstarch, 1 tbsp lemon juice
- Crust: 1½ cups graham cracker crumbs, 3 tbsp granulated sugar, 7 tbsp unsalted butter (melted)
- Cheesecake Filling: 2 packages (225 g each) cream cheese (softened), ½ cup granulated sugar, 2 tbsp sour cream, 1 tsp vanilla extract, 2 tbsp flour, 2 large eggs
- Optional Toppings: Whipped cream, fresh blackberries
Instructions
- In a saucepan, combine blackberries, water, sugar, and salt over medium heat. Cook until berries release juices.
- Mix cornstarch with lemon juice and stir into blackberry mixture. Cook 2–3 minutes until thickened. Remove from heat and cool completely.
- Preheat oven to 175°C (350°F). Mix graham cracker crumbs, sugar, and melted butter. Press into bottom and sides of 9½-inch pie dish. Refrigerate while preparing filling.
- Beat cream cheese and sugar until smooth. Add sour cream, vanilla, and flour. Mix. Add eggs one at a time, mixing just until combined.
- Spread half the cheesecake mixture into crust. Add half the blackberry sauce and swirl. Repeat with remaining filling and sauce, creating a marbled effect.
- Bake for 35 minutes, until edges are set and center is slightly jiggly. Cool for 1 hour, then chill for 2–3 hours or overnight.
- Top with whipped cream and fresh blackberries if desired. Serve chilled.
Notes
- Chill overnight for best texture and flavor.
- Don’t overmix the batter to prevent cracks.
- Frozen blackberries can be used—thaw and drain first.
- Use gluten-free cookies for a gluten-free version.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 25g
- Sodium: 220mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
