A creamy and rich cheesecake with a buttery graham cracker crust, blackberry-infused filling, and fresh berry garnish. Perfect for special occasions or as a make-ahead dessert.
Ingredients
For the Crust:
1 ½cups graham cracker crumbs
¼cup unsalted butter, melted
For the Filling:
16oz cream cheese, softened to room temperature
1cup granulated sugar
3large eggs
1teaspoon vanilla extract
1cup blackberry puree (fresh or frozen, blended and strained if desired)
For Garnish:
Fresh blackberries
Mint leaves (optional)
Instructions
1
Prepare the Crust:Preheat oven to 325°F (160°C).
2
Combine graham cracker crumbs and melted butter until evenly moistened.
3
Press mixture firmly into the bottom of a 9-inch springform pan.
4
Bake for 8–10 minutes, then let cool slightly.
5
Make the Filling:In a large bowl, beat softened cream cheese and sugar until smooth.
6
Add eggs one at a time, mixing slowly after each addition.
7
Stir in vanilla extract and blackberry puree until fully combined.
8
Pour filling over the cooled crust and smooth the top.
9
Bake the Cheesecake:Place the springform pan on a baking sheet.
10
Bake for 50–55 minutes, or until edges are set but the center is slightly wobbly.
11
Turn off the oven, crack the door open, and let cheesecake cool inside for 1 hour.
12
Transfer to refrigerator and chill for at least 4 hours or overnight.
13
Garnish and ServeRemove cheesecake from springform pan.
14
Top with fresh blackberries and optional mint leaves.