This cool and creamy dessert combines a graham cracker crust, creamy cheesecake filling, and homemade blackberry pie filling swirled throughout for a delightful summer treat!
Ingredients:
Blackberry Pie Filling:
1 pint (6 oz) fresh blackberries
2 tbsp water
2 tbsp granulated sugar
Pinch of salt
½ tbsp cornstarch
1 tbsp lemon juice
Crust:
1½ cups graham cracker crumbs (about 10 full-size crackers)
3 tbsp granulated sugar
7 tbsp unsalted butter, melted
Cheesecake Filling:
2 (8 oz) packages cream cheese, softened
½ cup granulated sugar
2 tbsp sour cream
1 tsp vanilla extract
2 tbsp all-purpose flour
2 large eggs
Instructions:
1️⃣ Make the Blackberry Filling:
In a saucepan over medium heat, combine blackberries, water, sugar, and salt. Stir until berries start to release juices. Reduce heat to low.
2️⃣ Thicken the Filling:
Whisk cornstarch with lemon juice to create a slurry, then stir into the blackberry mixture. Cook for 2-3 minutes, or until the sauce thickens. Remove from heat and let cool.
3️⃣ Prepare the Crust:
Preheat oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press into the bottom and sides of a 9½-inch deep-dish pie plate. Refrigerate to set.
4️⃣ Cheesecake Filling:
Beat softened cream cheese and sugar until smooth. Add sour cream, vanilla extract, and flour, mixing to combine. Add eggs and mix just until incorporated (avoid over-mixing).
5️⃣ Assemble the Pie:
Spread half the cheesecake mixture into the prepared crust. Drop spoonfuls of half the blackberry filling on top and swirl gently with a knife. Spread the remaining cheesecake batter over and drop spoonfuls of the remaining blackberry filling, swirling gently again.
6️⃣ Bake and Chill:
Bake for 35 minutes. Remove from oven and cool on a wire rack for 1 hour, then refrigerate for 2-3 hours until fully chilled.
7️⃣ Serve:
Top with whipped cream and fresh berries if desired. Enjoy!