Blackberry Cheesecake is a luscious dessert with a buttery graham cracker crust, smooth vanilla cheesecake filling, and a vibrant blackberry topping. Perfect for holidays, gatherings, or when you want a bakery-style dessert at home.
⏱ Prep & Bake Time
- Prep Time: 25 minutes
- Bake Time: 60–70 minutes
- Cooling Time: 2 hours
- Chill Time: 4 hours (or overnight)
- Total Time: ~7 hours
- Servings: 10–12
🍳 Equipment
- 9-inch springform pan
- Mixing bowls
- Hand or stand mixer
- Saucepan
- Spatula
- Measuring cups & spoons
🥘 Ingredients
Crust
- 1½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup melted butter
Cheesecake Filling
- 24 oz (3 blocks) cream cheese, softened
- ¾ cup sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
Blackberry Topping
- 2 cups fresh or frozen blackberries
- ⅓ cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 2 tbsp water
📝 Ingredient Notes
- Blackberries: Fresh or frozen both work; thaw frozen berries first.
- Cream cheese: Full-fat gives the creamiest texture.
- Cornstarch: Thickens the topping beautifully.
👨🍳 Instructions
1. Make the crust
Preheat oven to 325°F (165°C).
Mix graham crumbs, sugar, and butter.
Press into bottom of springform pan.
Bake 10 minutes, then cool.
2. Make blackberry topping
In a saucepan, combine blackberries, sugar, lemon juice, cornstarch, and water.
Cook over medium heat 5–7 minutes until thickened.
Cool completely.
3. Prepare cheesecake filling
Beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing gently.
Mix in sour cream and vanilla.
4. Assemble & bake
Pour filling over crust.
Bake 60–70 minutes, until center is slightly set.
5. Cool & chill
Cool cheesecake at room temperature 2 hours, then refrigerate 4 hours or overnight.
6. Top & serve
Spread cooled blackberry topping over cheesecake.
Slice and serve chilled.
📊 Nutrition (Approx per slice)
- Calories: 510
- Protein: 8g
- Carbs: 46g
- Fat: 32g
⭐ Tips & Variations
- Swirl effect: Swirl blackberry sauce into cheesecake before baking.
- No-crack tip: Place a pan of hot water in the oven while baking.
- Berry mix: Combine blackberries with raspberries or blueberries.
- Make ahead: Cheesecake tastes best the next day.
- Storage: Refrigerate up to 5 days or freeze slices up to 2 months.
