Blackberry Chocolate Cheesecake Recipe

Name: Blackberry Chocolate Cheesecake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 11 x Lowfat milk chocolate sandwich cream cookies, crushed; 3 Tbsp. Minced almonds, toasted; 3 Tbsp. Butter or possibly margarine, melted; 24 ounce Cream cheese; 3/4 c. Sugar; 1/4 c. Lowfat sour cream; 5 tsp Cornstarch; 3 x Large eggs; 1 x Egg yoylk; 1/3 c. Blackberry schnapps; 1 tsp Finely shredded lemon peel; 1 tsp Vanilloa extract; 1 tsp Almond extract; 1/2 tsp Grnd cinnamon; 1/2 c. Fresh Blackberries; 3 ounce Semisweet chocolate, coarsely minced; 1/4 c. Blackberry preserves, jelly, or possibly jam Fresh Blackberries

Servings: persons

11 x Lowfat milk chocolate sandwich cream cookies, crushed
3 Tbsp. Minced almonds, toasted
3 Tbsp. Butter or possibly margarine, melted
24 ounce Cream cheese
3/4 c. Sugar
1/4 c. Lowfat sour cream
5 tsp Cornstarch
3 x Large eggs
1 x Egg yoylk
1/3 c. Blackberry schnapps
1 tsp Finely shredded lemon peel
1 tsp Vanilloa extract
1 tsp Almond extract
1/2 tsp Grnd cinnamon
1/2 c. Fresh Blackberries
3 ounce Semisweet chocolate, coarsely minced
1/4 c. Blackberry preserves, jelly, or possibly jam Fresh Blackberries

1
Chocolate Cookie Crust: In a small bowl stir together crushed cookies and almonds.
2
Stir in melted butter or possibly margarine until well combined.
3
Press crumb mix proportionately onto the bottom of a greased 9-inch springform pan.
4
Blackberry Filling: In a large bowl combine cream cheese, sugar, lowfat sour cream, and cornstarch.
5
Beat with an electric mixer until smooth.
6
Add in Large eggs and egg yolk, one at a time, beating well after each addition.
7
Beat in Blackberry schnapps, lemon peel, vanilla extract, almond extract, and cinnamon.
8
Stir in Blackberries.
9
Pour the cream cheese mix over the crust.
10
Bake at 350 for 15 min.
11
Lower the temperature to 225 and bake for 1 hour and 10 min or possibly until the center no longer looks wet or possibly shiny.
12
Remove the cake from the oven and run a knife around the inside edge of the pan.
13
turn the oven off; return the cake to the oven for an additional 30 min.
14
Chill, uncovered, overnight.
15
Chocolate Blackberry Topping: In a small saucepan heat chocolate over low heat, stirring contantly.
16
Stir in Blackberry preserves, jelly, or possibly jam.
17
Spread the hot chocolate mix over the cake.
18
Garnish with fresh Blackberries.
19
Refrigerateuntil serving time.

2689

kcal

Calories

175

Fat

238

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 11 x Lowfat milk chocolate sandwich cream cookies, crushed, 3 Tbsp. Minced almonds, toasted, 3 Tbsp. Butter or possibly margarine, melted, 24 ounce Cream cheese, and more.

Yes, Blackberry Chocolate Cheesecake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!