Blackberry Cheesecake

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Blackberry Cheesecake is a decadent dessert for all occasions. Plus it’s easier to make than you think and is so so so delicious! Check out my other cheesecake recipes while you’re at it!

Blackberry Cheesecake | New York Style

I am a self-proclaimed cheesecake addict. What is not to like about this tangy, sweet and creamy concoction? It’s fattening, yes. But SOOOOOO worth the calories. Usually, when I make cheesecake, I inadvertently snarf the whole thing myself. True story. One bite here and one bite there eventually lead to the entire thing gone in 24 hours. Eek! I think now would be a good time to mention that I got a gym membership for Christmas.

The same goes for this New York-Style Blackberry Cheesecake. The cheesecake itself is made with a mixture of cream cheese and sour cream (this is what elevates it from normal to New York-Style) and is topped with a sweet blackberry sauce! Feel free to swirl the sauce in the cheesecake mixture before baking for an intergrated taste.

Love blackberries? Here are some other blackberry recipes to try: Blackberry Lemonade, Blackberry Cream Cheese Danish, Blackberry Yogurt Muffins, Blackberry Pie, and Blackberry Syrup.

Main Ingredients Needed

Are you afraid of making cheesecake? I know lots of people think that making it is hard which is the biggest load of malarky I’ve ever heard. This Blackberry Cheesecake is totally on the easier end of the baking spectrum and you only need 7 ingredients. SE-VEN. PLUS if you make this and add a fancy-looking blackberry sauce on top, people will bow down and worship you. Kinda cool, but kinda *awkward*. Here’s what you’ll need:

• Graham Crackers + Butter – these two come together to make the crust.
• Cream Cheese – the main ingredient for cheesecake! Tangy and creamy!
• Sugar – to sweeten the mixture.
• Eggs – this adds structure and richness.
• Sour Cream – the addition of sour cream makes this recipe into a New York-Style cheesecake recipe.
• Vanilla – added for flavor.

For the Blackberry Sauce

• Blackberries – you can use canned or frozen if blackberries aren’t in season (fresh blackberries are at their peak ripeness July-August).
• Cornstarch – this is used to stabilize the syrup.
• Sugar – add more or less depending on how sweet you like your sauce.

How to Make Blackberry Cheesecake

For full details on how to make New York-Style Blackberry Cheesecake, see the recipe card down below 🙂

1. Preheat + Prep

Preheat oven to 325 degrees. Prepare a 10-inch springform pan by wrapping in foil. {We’ll be submerging the cheesecake into a water bath and the last thing you want is a leak in your pan to drown your cheesecake. Eew! No thank you.} Set aside.

2. Make Crust

In a food processor, grind graham crackers into fine crumbs. Stir with melted butter until all crumbs are moist and press evenly into the bottom of the springform pan.

3. Make Cheesecake Mixture

For the filling, mix cream cheese together with the sugar until smooth. Scrape sides of the bowl and mix again. Stir in eggs, one at a time. Scrape sides of the bowl and mix again. Stir in sour cream and vanilla. Scrape sides and mix again. The filling should be completely smooth with no lumps. Pour over top graham cracker crumbs and level the top.

4. Bake + Cool

Place into a larger baking dish with high sides {such as a roasting pan}. Bring a pot of water to boil and pour into the baking dish until water is about halfway up the springform pan. Place into oven and bake 1 hour, or until cheesecake is set. Remove from oven and cool to room temperature. Cover with plastic wrap and refrigerate.

5. Make the Blackberry Syrup

To make the blackberry syrup, place all ingredients into a large pot and whisk together so no lumps form from the cornstarch. {If you are using frozen blackberries, add in a splash of water.} Place over high heat and boil, whisking as you go, until mixture thickens slightly. Remove from heat and strain out seeds. Refrigerate sauce.

6. Serve

When ready to serve, cut cheesecake into slices and serve with a healthy drizzle of blackberry syrup.

Storing Blackberry Cheesecake

Store any leftover blackberry cheesecake in an airtight container in the fridge for up to a week! This makes this recipe especially amazing because you can make it ahead of time.

More Berry Cheesecake Recipes to Try!

• Lemon Blueberry Cheesecake
• Strawberry Cheesecake
• Chocolate Cherry Cheesecake Dip
• No-Bake Cheesecake

Make this blackberry cheesecake recipe and get ready to make some people very happy.

And, a quick note to the people that don’t like cheesecake: you are just straight up weird. There. I said it. Enjoy! xoxo

The printable recipe card is down below!

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5 from 9 votes

Blackberry Cheesecake

Blackberry Cheesecake is a decadent dessert for all occasions. Plus it's easier to make than you think and is so so so delicious!

servings 12 servings

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Cook ModePrevent your screen from going dark

Ingredients

for the cheesecake-

• ▢ 1 sleeve graham crackers
• ▢ 6 tablespoons butter melted
• ▢ 24 oz softened cream cheese 3 packages
• ▢ 3/4 cup sugar
• ▢ 3 eggs at room temperature
• ▢ 1/2 cup sour cream
• ▢ 1 tablespoon vanilla extract

for the blackberry sauce-

• ▢ 4 cups canned blackberries or use 4 cups frozen
• ▢ 2 heaping tablespoons corn starch
• ▢ 1/2-3/4 cup granulated sugar depending how sweet you like your sauce

US Customary – Metric

Instructions

• Preheat oven to 325 degrees. Prepare a 10-inch springform pan by wrapping in foil. {We’ll be submerging the cheesecake into a water bath and the last thing you want is a leak in your pan to drown your cheesecake. Eew! No thank you.} Set aside.
• In a food processor, grind graham crackers into fine crumbs. Stir with melted butter until all crumbs are moist and press evenly into the bottom of the springform pan.
• For the filling, mix cream cheese together with sugar until smooth. Scrape sides of bowl and mix again. Stir in eggs, one at a time. Scrape sides of bowl and mix again. Stir in sour cream and vanilla. Scrape sides and mix again. Filling should be completely smooth with no lumps. Pour over top graham cracker crumbs and level the top. Place into a larger baking dish with high sides {such as a roasting pan}. Bring a pot of water to boil and pour into baking dish until water is about half way up the springform pan. Place into oven and bake 1 hour, or until cheesecake is set. Remove from oven and cool to room temperature. Cover with plastic wrap and refrigerate.
• To make the blackberry syrup, place all ingredients into a large pot and whisk together so no lumps form from the cornstarch. {If you are using frozen blackberries, add in a splash of water.} Place over high heat and boil, whisking as you go, until mixture thickens slightly. Remove from heat and strain out seeds. Refrigerate sauce.
• When ready to serve, cut cheesecake into slices and serve with a healthy drizzle of blackberry syrup.

Nutrition

Calories: 384kcal | Carbohydrates: 28g | Protein: 6g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 123mg | Sodium: 257mg | Potassium: 185mg | Fiber: 3g | Sugar: 25g | Vitamin A: 1158IU | Vitamin C: 10mg | Calcium: 88mg | Iron: 1mg

Course: Dessert

Cuisine: American

Keyword: blackberry cheesecake