Blackberry Swirl Cheesecake

Blackberry Swirl Cheesecake

Frozen blackberries make a perfect sauce for swirling into a simple creamy cheesecake.

Baking the cheesecake in a water bath keeps the texture creamy. High in calcium and protein, this cheesecake makes a terrific breakfast.

Prep: 20 minutes Cook: 45 minutes
Serves: 16 Save

Ingredients (11)


  • 1½ cup Graham Cracker Crumbs
  • 6 T Butter
  • ⅓ cup Sugar
  • ¼ tsp Salt


  • 24 oz Neufchatel Cheese
  • 4 Eggs
  • ¾ cup Sugar
  • 1 tsp Vanilla Extract
  • ½ tsp Almond Extract
  • Blackberry Sauce Recipe
  • ¾ cup Light Sour Cream


  1. Preheat oven to 300F. Wrap the bottom of a 9-inch springform pan with foil.
  2. To prepare crust, combine all ingredients. Press into springform pan.
  3. To prepare filling, beat Neufchatel cheese; add eggs one at a time, beating after each addition. Add sugar, vanilla and almond extract, beating well. Pour filling into crust. Dollop spoonfuls of Blackberry Sauce and sour cream onto filling. Swirl gently with a knife.
  4. Place pan in a larger baking dish with 2-inch sides. Pour water into baking dish to a depth of 1 inch. Place in oven and bake 1 hour. Turn off oven, open oven door slightly and let cake cool in oven 1 hour. Place in refrigerator to chill 4 hours or overnight.