Blackberry Cheesecake Torte

I'm sure you've heard this from me before, but you're not going to find a lot of cheesecake recipes on here. Whenever I see a recipe that takes 4 blocks of cream cheese, I skip over it, no matter how good it looks. I could tell myself, "The serving sizes are very small, so it's not so bad." But who am I kidding? No one's taking a tiny slice if it's that good. But this recipe miraculously only uses ONE! And it is oh, so good. I got it off the back of the package of blackberries, which isn't always the best source, and I'm not a huge fan of blackberries anyway, but the result was amazing. You've got to try it!

Printable Recipe

Blackberry Cheesecake Torte

1 package (12 oz) frozen blackberries, thawed and drained

1 cup granulated sugar, divided

1/2 tsp ground cinnamon

9-inch graham cracker crumb crust

1 package cream cheese (8 oz), softened

2 large eggs

In a small bowl, combine 1/2 cup sugar & cinnamon, and sprinkle over the berries, tumbling and coating them. Let sit 10 minutes.

In an ample bowl, beat cream cheese and 1/2 cup sugar on medium speed until well blended.

Beat in eggs, one at a time.

Pour filling into the crust.

Bake at 300 degrees for 40 minutes, until filling is set.

Remove from the oven, and arrange berries on top.

Bake 10 minutes, until the sugar on the berries is melted.

Let the torte cool partially.

Top with whipped cream if desired. Serve warm

Makes 8 servings.