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Ingredients:
1 1/4 cups graham cracker crumbs
1/4 cup sugar
(for crust)
1/4 cup butter
1 tablespoon cinnamon
3 (8 ounce) packages of cream cheese
4 eggs
1 cup sugar (for filling)
1/2 pint sour cream
1 teaspoon vanilla
1 cup E. Waldo Ward Blackberry Preserves
8 ounces frozen blackberries, thawed
Directions:
1
Preheat oven to 300 degrees.
2
Combine cracker crumbs, 1/4 cup sugar, cinnamon, and butter. Press
onto the bottom of a springform pan.
3
Beat
the cream cheese; add eggs, one at a time, and beat after each addition.
4
Gradually add the sugar and mix well.
5
Pour
over the crust and bake for 45 minutes.
6
Combine
the sour cream, 3 T sugar and vanilla; pour over the cheesecake.
7
Bake
for an additional 10 minutes.
8
Remove
and chill for at least 6 hours.
9
When
you get ready to serve the cheesecake, combine the preserves and
blackberries in a saucepan. Gently heat until warmed. Drizzle over
the cheesecake slices.
8 Servings |