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Blackberry Almond Cheesecake with Pretzel Crust

Blackberry Almond Cheesecake with Pretzel Crust
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Blackberry Almond Cheesecake with Pretzel Crust

blackberry-almond-cheesecake

A buttery pretzel crust, topped with luscious layers of almond and sweet blackberry cheesecake… sheer perfection! For this recipe, start with the crust, then the almond cheesecake layer, and finally the blackberry cheesecake layer. Put ‘em all together for an impressively tasty dessert that’s delicious all year ‘round!

Servings: 1 - 10" spring form pan

Ingredients

Directions

  1. Preheat oven to 350*F.
  2. Using a 10” spring form pan, cut a piece of parchment paper to fit the bottom of the pan, place in bottom of pan and set aside.
  3. In a small bowl, combine pretzels, almonds and sugar, mix well.
  4. Pour in melted butter, mix together making sure all crumbs are moist.
  5. Pour the pretzel mixture into the prepared pan and press firmly and evenly over the bottom of the pan.
  6. Bake in preheated 350*F oven for 8 minutes. Set aside to cool at room temperature.
  7. Turn your oven down to 300*F.
  8. With your electric mixer on medium-speed, cream the cream cheese and sugar together, scraping sides of bowl two to three times until well blended.
  9. Add eggs, one at a time, scraping sides of bowl after each addition, add vanilla extract and mix an additional minute, set aside. If you do not have a second mixing bowl, pour batter into another bowl and set aside.
  10. In a small bowl with a sieve, strain the seeds from the blackberry preserves, set aside.
  11. With an electric mixer on medium-speed blend the cream cheese, preserves and salt together, scraping the bowl two to three times until well blended.
  12. Add eggs, one at a time, scraping the sides of the bowl after each addition.
  13. Add orange juice concentrate, scrape sides of bowl, making sure everything is blended well.
  14. Now pour the almond and blackberry batter into the cooled crust in layers.
  15. Bake in a 300*F oven for 30 minutes.
  16. Gently spin the pan half way around, cook for 30 more minutes.
  17. Again, gently spin the pan half way around, cook for 15 more minutes Spin pan again, turn off oven, leave door cracked open, leave cheesecake in oven for 30 more minutes.
  18. Remove from oven, cool at room temperature.
  19. Chill, until ready to serve.

We garnished our cheese cake with a homemade chocolate decoration and blackberry puree. You can add a garnish or just enjoy the cheese cake by itself.