Description
This gothic blueberry cheesecake is a visually striking twist on the classic dessert, featuring a dark berry topping, creamy vanilla filling, and crunchy graham crust. It’s beginner-friendly, quick to prepare, and ideal for Halloween, birthdays, or whenever you want to impress with minimal effort.
Ingredients
Scale
For the Crust
- 1 cup graham cracker crumbs
- ¼ cup melted unsalted butter
- ¼ cup granulated sugar
For the Filling
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 tablespoon vanilla extract
- 12 oz frozen blueberries
For the Topping
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- ¼ cup water
- ¼ cup black food coloring (optional)
Instructions
- Prepare the Crust: Preheat the oven to 350°F and grease a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press this firmly into the bottom of the prepared pan, creating an even base. Bake for 8 minutes and allow it to cool completely before adding the filling.
- Make the Filling: In a large bowl, beat cream cheese and sugar together until the mixture is smooth and fluffy with no lumps. Add eggs one at a time, mixing thoroughly after each addition. Stir in sour cream and vanilla extract until well combined, being careful not to overmix which could cause cracking during baking.
- Assemble and Bake: Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Sprinkle the frozen blueberries evenly across the surface. Bake for about 40 minutes, or until the edges are lightly golden and the center jiggles slightly when moved.
- Prepare the Topping: In a small saucepan, combine sugar and cornstarch. Stir in the water and black food coloring if using, and place over medium heat. Stir continuously until the mixture thickens to a glossy, syrupy consistency, about 2–3 minutes. Remove from heat and allow to cool slightly.
- Finish and Chill: Spoon the cooled topping over the cheesecake, spreading it gently with the back of a spoon. Refrigerate the cheesecake for at least 4 hours or overnight to allow it to fully set before serving.
Notes
- If you don’t have black food coloring, you can substitute blueberry juice or skip it altogether for a more traditional look. For a fun variation, add a chocolate drizzle or edible glitter on top before serving. Always use full-fat dairy for the creamiest texture. Make sure all ingredients are at room temperature to ensure smooth mixing.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 24g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg