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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Although the recipe calls for frozen blackberries, you could use fresh berries if you have them available. When my children and I go blackberry picking, this is one of the first recipes I make each year. I use about 1-1 1/2 cups of fresh berries. Recipe found on the net. Ingredients:
1 1/4 cups graham cracker crumbs |
1/4 cup sugar |
1/4 cup butter |
1 tablespoon cinnamon |
3 (8 ounce) packages cream cheese |
4 eggs |
1 cup sugar |
1/2 pint sour cream |
3 tablespoons sugar |
1 teaspoon vanilla |
1 cup blackberry jam |
8 ounces frozen blackberries, thawed |
Directions:
1. Preheat oven to 300 degrees.
2. Combine the cracker crumbs, 1/4 c sugar, cinnamon and butter; press onto the bottom of a springform pan.
3. Beat the cream cheese; add eggs, one at a time, and beat after each addition.
4. Gradually add in the sugar and mix well.
5. Pour over the crust and bake 45 minutes.
6. Combine the sour cream, 3 T sugar and vanilla; pour over the cheesecake.
7. Bake for an additional 10 minutes.
8. Remove and chill for at least 6 hours.
9. When you get ready to serve the cheesecake, combine the jam and blackberries in a saucepan.
10. Gently heat until just warmed.
11. Drizzle over the cheesecake slices.
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