Description
A delightful blend of creamy cheesecake and fresh blackberries in a buttery crust.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1 cup fresh blackberries
- 2 tbsp blackberry jam
- 1 cup fresh blackberries (compote)
- 1/4 cup sugar (compote)
- 1 tbsp lemon juice
- 1 tsp cornstarch + 1 tbsp water
Instructions
- Preheat oven to 325°F and line cupcake pan
- Mix graham crumbs and butter, press into liners
- Beat cream cheese and sugar until smooth
- Add eggs one at a time, then vanilla and sour cream
- Fold in blackberries and jam
- Fill liners and bake 20-22 minutes
- Cook compote ingredients until thick
- Cool cupcakes and top with compote
Notes
- Use room temperature cream cheese
- Do not overmix batter
- Cool completely before topping
- Store in refrigerator
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 240
- Sugar: 16
- Sodium: 170
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 1
- Protein: 3
- Cholesterol: 60