Blackberry Cheesecake Pie

Prep Time

15m - 25m

Bake Time

35m

Yields

8 servings

About this Recipe

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.

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Blackberry Cheesecake Pie

Prep Time

15m - 25m

Bake Time

35m

Yields

8 servings

About this Recipe

Print this recipe

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Ingredients

Blackberry Pie Filling

1 pint (6 oz) fresh blackberries
2 tablespoons water
2 tablespoons Dixie Crystals 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 Dixie Crystals Extra Fine Granulated Sugar
7 tablespoons unsalted butter, melted

Cheesecake

2 packages ( 8 oz each) cream cheese, softened
1/2 cup Dixie Crystals 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.

Instructions

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.

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Blackberry Cheesecake Pie

Prep Time

15m - 25m

Bake Time

35m

Yields

8 servings

About this Recipe

Print this recipe

Ingredients

Blackberry Pie Filling

1 pint (6 oz) fresh blackberries
2 tablespoons water
2 tablespoons Dixie Crystals 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 Dixie Crystals Extra Fine Granulated Sugar
7 tablespoons unsalted butter, melted

Cheesecake

2 packages ( 8 oz each) cream cheese, softened
1/2 cup Dixie Crystals 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.

Instructions

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.