Saturday, February 1, 2014

Vanilla-Blackberry Swirl Cheesecake

We all really enjoyed this!

  • 2 8-oz. blocks cream cheese
  • 1 tablespoon vanilla
  • 1 cup sugar (I use brown)
  • ¼ tsp salt
  • 2 tablespoons flour (I use whole wheat)
  • 3 eggs
  • ¾ cup seedless blackberry jam
  • 2-3 tablespoons water
  • graham cracker crust (recipe below)

Preheat oven to 350 degrees Fahrenheit. Prepare graham cracker crust. Place cream cheese, vanilla, sugar, salt, flour, and eggs into a large bowl. Beat on medium-high speed until well blended. Pour into prepared crust. In a small bowl, mix the water and jam until smooth. It should be like a thick syrup. Spoon the jam onto the cheesecake in 6 places, in each place put enough jam mixture to let it sink in deep. Take a table knife and swirl the jam throughout the cake. Bake for around 40-45 minutes, until firm, perhaps a touch jiggly, but not soupy. The top shouldn't be more than slightly golden.
Let cool at room temperature for 1 hour, then cover and place in fridge. Let cool for at least 6 hours before serving. As desired, garnish with whipped cream and blackberries. Enjoy!

Graham Cracker Crust
  • 1 box graham crackers, crushed (around 3-4 cups)
  • 1 stick butter, melted

Mix graham crackers and butter in a medium-sized bowl. Butter a 9 inch spring-form pan. Press crust into pan. 

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  1. This looks delicious Christi :) I am very impressed by your blog. You are only 17 and already have a blog off and running. Way to go! :) Thank you so much for linking this recipe up at Recipe Sharing Monday. I hope to see you back next Monday. Have a good weekend!

    1. Thank you for the encouraging comments! :)
      Thank you for hosting Recipe Sharing Monday! There are lots of great recipes on it!
      Have a great weekend!