Blackberry Cheesecake

5 from 8 votes

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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!

new york style blackberry cheesecake slice on a white plate with a fork

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.

new york style blackberry cheesecake slice on a white plate with a fork

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!

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!

5 from 8 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 mins
Cook Time 1 hr
Total Time 1 hr 20 mins

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

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

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Recipe Rating




38 Responses
  1. Cookbook Queen

    I love cheesecake. LOVE. But…I am always afraid of making it. I’m totally trying this recipe because I love blackberries too!!

    So I’m not one of those weird non cheesecake people, mmmkay?

  2. Megan Pence

    Oh, how I wish me and cheesecake baking got along! I can never get my water bathes to turn out! They always end up leaking and seeping into my spring form, giving me a perfect top crust and then goo down below ruining an otherwise divine crust. My egg nog cheesecake was my last unfortunate victim – even with a foil wrapping on my springform! *weeps softly to self* One day, it will rue the day it ever decided to leak and ruin a cheesecake. haha
    Hope unpacking is going well!! ~Megan

    1. Lauren

      Mine usually does that too. BUT, after a few failed attempts, I got it down. I get the heavy duty foil and do at least 3 layers. THEN, I add packing or duct tape. Kind of looks ridiculous, but at least I don’t get water seepage. There are those waterproof ones I’ve seen. A little more expensive, but worth the price!

    2. Kelly Kelly

      I’m a little late in replying. After years of seepage I started using those plastic turkey roasting bags. I just set the pan in and roll down the edges. Works like a charm and no seepage!
      Thanks for the Blackberry sauce recipe.

    3. Margie

      No need to hassle with a water bath. Put a standard cake pan 9 x 13 filled half way with hot water on the bottom oven rack place your cheesecake on the rack right above the hot water pan bake as directed works the same as a water bath without the mess of foil and leakage perfect cheesecake every time.

  3. honeywhatscooking

    this looks so good… i love cheesecake. and cream cheese and sour cream is definitely the way to go which yields amazing cheesecake.

  4. cassie

    The sour cream sounds like a great addition…I usually use heavy cream but will try it your way. It looks fabulous. We LOVE cheesecake!!

  5. Jennifer | Mother Thyme

    This is a fantastic recipe! I love cheesecake too and haven’t made it for the holidays this year. After seeing this recipe I am so in the mood for a piece (or two)! I think this would be simple and delicious for a small New Years Eve gathering we are hosting! Can’t wait to try!

  6. Marilyn Brennan

    I’m so glad I wasn’t there to help you eat it! It also is my downfall; that, and your pastry with that cream cheese-type center….

  7. Anna @ hiddenponies

    Mmm, cheesecake. A close second to chocolate in my dessert books 🙂 My husband hates cream cheese but has nonetheless been won over completely to cheesecake…go figure. Now I have to share.

  8. Averie @ Love Veggies and Yoga

    I never think of cheesecake as “basic” so am chuckling at your title. You make it look so easy and so good!

  9. Sara {Home is Where the Cookies Are}

    Too funny. I am one of those people. . . . the ones that fear making cheesecake! I LOVE it, but I’ve always been to intimidated to try to make my own. I always just assumed it was too complicated. Now I’ll have to give it a try!

  10. Deborah

    I made a cheesecake for Christmas, simply because it was one of the easiest desserts I could think of and I was going for easy! That sauce looks amazing!!

  11. Jules

    May sound crazy but I got twice as many rave reviews when my water actually leaked a little bit into the cheesecake. It came out softer and everyone loved it. I now make them that way on purpose, all the girls at work think I’m the cheesecake guru!

  12. Susan

    5 stars
    Made the cheesecake yesterday and OMG is it amazing! Only the 2nd time I’ve made one and this recipe was much easier than I recall my last attempt being. It is a little tricky to keep the water from seeping into the pan. I used plenty of heavy duty tin foil and duct tape, but still looked like a little water made it’s way in. Serving it at a dinner party tonight and just had to sample a piece last night…you know… just to make sure! If any water did seep in, it sure didn’t affect the consistency or taste. All I can say is Wow! This cheesecake is the most perfect, creamy-deliciousness I’ve ever tasted. Can’t wait to serve it tonight! Taking every ounce of will power I have not to eat it for breakfast this morning 😉
    Thank you Lauren!

  13. Amanda

    5 stars
    This is a wonderful cheesecake! And my first time making NY cheesecake. I actually solved the water seepage problem when I decided to halve the recipe for a 6″ cake pan which was not springform. I put foil on the inside so I could lift the cake out. Sides had foil crumple pattern, but crust was excellent.

  14. Brittney

    5 stars
    I’ve been making your cheesecake recipe for a couple of years now, and it’s the easiest. Thank you!
    I’ve never had a springform pan but have found that a large glass pie mold works the same, but place it inside a glass casserole dish with boiling water. It has turned out beautifully and always sets.

  15. Karen

    5 stars
    Made this yesterday for my husband’s birthday today. It is incredible. I’m not a huge cheesecake fan, but this one is delicious. Such an easy recipe to follow with such yummy results. Thanks, Lauren!

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