Description
This creamy and rich Blackberry Cheesecake features a buttery graham cracker crust, velvety cream cheese filling, and is topped with fresh, sweet blackberries. A perfect dessert for any occasion, it offers a delightful balance of flavors and a smooth texture that will satisfy any sweet tooth.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 3 eggs
- 1 pint fresh blackberries
Instructions
- Preheat your oven to 325°F (165°C).
- In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture into the bottom of a 9-inch springform pan to form the crust.
- In a large bowl, beat together the cream cheese, 1 cup sugar, and vanilla extract until smooth. Add the eggs one at a time, blending well after each addition.
- Pour the cream cheese filling into the prepared graham cracker crust.
- Bake in the preheated oven for about 60 minutes, or until the center is set. Turn off the oven and let the cheesecake cool in the oven with the door closed for 5 to 6 hours. This prevents cracking.
- Once cooled, chill the cheesecake in the refrigerator until ready to serve.
- Before serving, top the cheesecake with fresh blackberries for a burst of color and flavor.
Notes
- If you want a smoother texture, you can blend the cream cheese filling with an electric mixer at a medium speed.
- For added flavor, you can make a blackberry compote to drizzle over the cheesecake before serving.
- This cheesecake can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes