A homemade graham cracker crust with creamy cheesecake and blackberry swirl. Blackberry Swirl Cheesecake Bars are gorgeous and tasty!
INGREDIENTS
FOR THE CRUST:– 9 full-sheet graham crackers or 1 and 1/4 cups graham cracker crumb– 1/4 cup granulated sugar– 1/4 cup unsalted butter meltedFOR THE BLACKBERRY SWIRL:– 1/2 cup fresh blackberrie– 1 tablespoon granulated sugarFOR THE CHEESECAKE:– 16 ounces cream cheese softened to room temperature– 1/3 cup sour cream room temperature– 1/2 cup granulated sugar– 1 teaspoon vanilla extract– 2 large eggs room temperature
INSTRUCTIONS
Preheat oven to 325°F. Set aside an 8-inch square baking pan lined with aluminum foil, leaving an overhang for easy removal.
1
Process graham crackers into fine crumbs in a food processor or blender. Mix the crumbs with granulated sugar and melted butter in a large bowl until moistened.
2
Press the mixture into an even layer in the baking pan. Baking at 325°F for 10 minutes. Cool on a wire rack after removing from the oven.
3
Process blackberries until smooth. Discard large blackberry pieces as you strain the puree through a fine mesh strainer into a small bowl. Mix granulated sugar into blackberry mixture.
4
A stand mixer with the paddle attachment or a large bowl with a hand mixer can smooth cream cheese. Sour cream, granulated sugar, and vanilla extract should be blended.
5
Mix eggs one at a time on low until combined. Evenly fill crust with cheesecake. Swirl blackberry mixture over cheesecake filling with knife.
6
Place cheesecake at 325°F for 30–35 minutes.Exit oven and cool on wire rack. Chill 3–4 hours or overnight in a tightly covered container. Cut and eat bars.