Blackberry Cheesecake

Name: Blackberry Cheesecake
Ingredients: Vanilla Cookie Crust; 11 vanilla cream-filled sandwich style cookies, crushed; 3 tablespoons chopped almonds, toasted; 3 tablespoons butter or 3 tablespoons margarine, melted; Blackberry Filling; 24 ounces cream cheese; 3/4 cup sugar; 1/4 cup sour cream; 5 teaspoons cornstarch; 3/4 teaspoon ground cinnamon; 3 eggs; 1 egg yolk; 1/2 cup sweet blackberry wine; 2 teaspoons almond extract; 1 1/4 teaspoons vanilla extract; 2/3 cup fresh blackberries (or frozen, thawed and drained blackberries); 1/4 cup chopped almonds, toasted

17 ingredients

10 steps

Ingredients

Vanilla Cookie Crust
11 vanilla cream-filled sandwich style cookies, crushed
3 tablespoons chopped almonds, toasted
3 tablespoons butter or 3 tablespoons margarine, melted
Blackberry Filling
24 ounces cream cheese
3/4 cup sugar
1/4 cup sour cream
5 teaspoons cornstarch
3/4 teaspoon ground cinnamon
3 eggs
1 egg yolk
1/2 cup sweet blackberry wine
2 teaspoons almond extract
1 1/4 teaspoons vanilla extract
2/3 cup fresh blackberries (or frozen, thawed and drained blackberries)
1/4 cup chopped almonds, toasted

Directions

1

In a bowl, combine the crushed cookies and chopped almonds; stir in melted butter until well combined.
2

Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
3

In a big bowl, combine the cream cheese, sugar, sour cream, cornstarch, and cinnamon.
4

Beat with an electric mixer until smooth.
5

Add in eggs and egg yolk, one at a time; beating well after each addition.
6

Beat in the sweet blackberry wine, almond extract, and vanilla extract; stir in the blackberries and almonds.
7

Pour the cream cheese mixture over the crust.
8

Bake at 350° for 15 minutes; decrease heat to 225° and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
9

Remove cake from the oven and run a knife around the inside edge of the pan.
10

Chill, uncovered, overnight.