Blackberry Swirl Cheesecake

Creamy cheesecake with a sweet swirl of blackberries makes for one decadent and delicious summer dessert. Top it off with fresh blackberries and whipped cream.

This post has been a long time in the making. I made it Easter weekend and finally planned to share the recipe back in May only to discover that the images had magically disappeared from my camera’s memory card. With blackberry season upon us I figured it was a good time to try again. Thankfully it was good enough to warrant a second appearance and was gobbled up just as fast as the first time. The only thing I did differently the second time around was using chocolate graham crackers in the crust instead of regular. It was a most excellent substitution.

One year ago: Gluten-Free Caramel S’mores Bars

Three years ago: Butterbeer Ice Cream

BLACKBERRY SWIRL CHEESECAKE

Serves 12

Ingredients:

CRUST

1-1/4 cup chocolate graham cracker crumbs (approximately 1 sleeve)

1/4 cup brown sugar

1/4 cup unsalted butter, melted

CHEESECAKE

3-8 oz. packages reduced fat cream cheese, room temperature

1/2 cup sugar

1 tsp vanilla extract

3 eggs

1/4 cup seedless blackberry preserves

Directions:

1. Heat oven to 350 degrees. In a medium bowl combine graham cracker crumbs, sugar and butter. Press onto bottom of 9-inch springform pan.
2. In a large bowl beat cream cheese, sugar and vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1/2 cup plain batter and place in small bowl. Stir the preserves into the same small bowl until blended. Spoon plain batter into crust; top with spoonfuls of blackberry batter. Cut through batters with knife several times for marble effect.
3. Bake 45 minutes or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 12 slices and serve with whipped cream and blackberries, if desired. Store leftover cheesecake in refrigerator.

Source: Adapted from my Pumpkin Swirl Cheesecake.