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Prep Time: 1 Minutes Cook Time: 6 Minutes |
Ready In: 7 Minutes Servings: 10 |
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Another recipe found in Nee's recipe box. I remember her taking us berry picking as children and when we got home, she would make this for us as a treat for our hard work. This has to be chilled for at least 6 hours. I prefer to refrigerate it overnight before adding the blackberry topping. Ingredients:
1 1/4 cups graham cracker crumbs |
1/4 cup sugar |
1/4 cup butter |
1 tablespoon cinnamon |
3 (8 ounce) packages cream cheese, softened |
4 eggs |
1 cup sugar |
1/2 pint sour cream |
3 tablespoons sugar |
1 teaspoon vanilla |
2 cups blackberry jam |
1 1/2 cups blackberries (fresh are best but you can use frozen) |
Directions:
1. Preheat oven to 300 degrees.
2. For the crust, combine graham cracker crumbs, sugar, cinnamon, and butter.
3. Press into bottom of a 9 inch springform pan.
4. In a large bowl,whip cream cheese until light and fluffy.
5. Add eggs, one at a time whipping after each addition.
6. Gradually add sugar and mix well.
7. Pour this batter over the crust and bake 45 minutes.
8. In a small bowl, whip sour cream, sugar and vanilla.
9. Pour on top of baked cake and bake for 10 more minutes.
10. Remove from oven, allow to cool and then chill for at least 6 hours.
11. Heat blackberry jam until melted. Add blackberries to the jam and stir well.
12. Cool for twenty minutes, then spread over cheesecake.
13. Refrigerate until ready to serve, then let stand at room temp for 10 minutes before cutting.
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