Blackberry Cheesecake Pie

101

107

By Jocelyn Brubaker

Prep Time:

15m - 25m

Bake/Cook Time:

35m

Yield:

8 servings

Plan for:

2-3 hours chill time

Cheesecake or pie? You get the best of both with this easy Blackberry Cheesecake Pie. A graham cracker crust is filled with swirls of homemade blackberry pie filling. Add a dollop of whipped cream and fresh berries to complete each slice. Whether you are sitting on the front porch, around the dinner table, or poolside, this cool and creamy dessert is what you need.

Rate it yourself

Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Blackberry Pie Filling

1 pint (6 oz) fresh blackberries
2 tablespoons water
2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
Pinch of salt
1/2 tablespoon cornstarch
1 tablespoon lemon juice

Crust

1 1/2 cups graham cracker crumbs (10 full size crackers)
3 tablespoons Imperial Sugar Extra Fine Granulated Sugar
7 tablespoons unsalted butter, melted

Cheesecake

2 packages ( 8 oz each) cream cheese, softened
1/2 cup Imperial Sugar Extra Fine Granulated Sugar
2 tablespoons sour cream
1 teaspoon vanilla extract
2 tablespoons all-purpose flour*
2 large eggs

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Add blackberries, water, sugar, and salt to a saucepan over medium heat. Once berries begin to pop and release juices, turn heat to low.
Whisk together cornstarch and lemon juice to make a slurry. Stir into blackberries and stir 2-3 minutes or until sauce thickens.
Remove from heat and pour into bowl. Let cool on counter.
Preheat oven to 350°F. Spray a 9 1/2-inch deep-dish pie plate with nonstick baking spray.
Stir together graham cracker crumbs, sugar, and melted butter. Press evenly on bottom and sides of prepared pie plate. Refrigerate.
Beat cream cheese and sugar until creamy. Add sour cream, vanilla, and flour. Mix again.
Add eggs and mix until just combined. Do not over mix batter.
Spread half cheesecake batter in prepared crust. Drop half blackberry filling over cheesecake and swirl gently with a butter knife.
Spoon remaining cheesecake over top and spread out carefully. Drop remaining blackberry filling on top and swirl gently again.
Bake 35 minutes. Remove and place on wire cooling rack for one hour.
Refrigerate 2-3 hours or until completely chilled.
Serve with whipped cream and fresh berries, if desired.

Imperial Sugar Insight

Note: Frozen blackberries can be used if fresh berries are not available. If using frozen blackberries, no not add extra water to filling.

Recipe developed for Imperial Sugar by Jocelyn Brubaker @InsideBruCrewLife.

Rate & Review

Sweetalk member

May 12, 2021

This recipe is a must try! It is so much easier than a typical cheesecake and took way less time, but just as creamy and flavorful. We didn't have blackberries on hand, so we used blueberries. It worked out perfect! We are already planning on making it again and might try to use strawberries or a mix of berries.