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Swirled blackberry cheesecake with blackberries on top

Swirled Blackberry Cheesecake

  • Prep Time
    Prep Time: 20 minutes plus cooling
  • Cook Time
    Cook Time: 50 minutes plus cooling
  • Serves
    Serves: 16
  • 3 Cups chocolate wafer cookie crumbs (about 60 cookies)
  • 9 Tablespoons unsalted butter, melted
Filling and Topping
  • 2 Cups Driscoll's Blackberries, divided
  • 1 Tbsp. blackberry liqueur or 1 tablespoon vanilla extract
  • 1 Cup plus 2 teaspoons sugar
  • 3 Packages (8 ounces each) cream cheese at room temperature
  • 1 Tsp. vanilla extract
  • 1/2 Cup sour cream
  • 3 large eggs
  • Mint leaves
  • Preheat oven to 350°F. Combine chocolate wafer crumbs and melted butter in a medium bowl. Press into and up sides of 9-inch non-stick springform pan (if pan is not nonstick, brush first with melted butter). Bake about 14 minutes or until firm. Let cool completely. Reduce oven temperature to 300°F.
  • Purée 1 cup blackberries in a blender or food processor and strain. Discard seeds. You should have about 1/3 cup purée. Stir in blackberry liqueur and 2 teaspoons sugar. Set aside until ready to use.
  • Mix cream cheese and remaining 1 cup sugar in bowl of an electric mixer on low speed until blended. Add vanilla. Add eggs, 1 at a time, on low speed. Add sour cream and mix until blended. Spoon half batter into cooled crust.
  • Drop half blackberry purée mixture into batter, one teaspoon at a time. Swirl into filling using a toothpick or wooden skewer. Repeat with remaining batter and blackberry purée mixture.
  • Bake about 50 minutes or until edges are just set and center jiggles slightly. Turn oven off and prop the door ajar with the handle of a wooden spoon. Let cool in oven for 1 hour. Remove from oven and cool completely. Place in refrigerator and chill until cold throughout, 4 to 6 hours or overnight.
  • To serve, make a pile of remaining blackberries on top of cheesecake and garnish with mint leaves.
  • See the blackberry cheesecake swirls in action! Watch the video.
Calories 250.26
Total Fat 20.76 g
Saturated Fat 11.51 g
Cholesterol 82.48 mg
Sodium 207.49 mg
Total Carbohydrates 11.71 g
Dietary Fiber 1.34 g
Protein 4.41 g