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Blackberry Pie Cheesecake

(0)
  0 reviews
  • 20 min prep time
  • 6 hr 20 min total time
  • 9 ingredients
  • 16 servings
  • Pinterest
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  • Save
    594
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    988

This beautiful cheesecake is festive and as delicious as it looks.

Ingredients

2
cups chocolate wafer cookie crumbs (about 40 cookies)
6
tablespoons butter, melted
3
packages (8 oz each) cream cheese, softened
2/3
cup sugar
3
eggs
1
container (5.3 oz) Yoplait® Greek 100 blackberry pie yogurt
2
tablespoons all-purpose flour
1/2
cup fresh blackberries (from 6-oz container)
1/4
cup pomegranate seeds

Steps

  • 1 Heat oven to 350°F. Spray 9-inch nonstick springform pan with cooking spray. In medium bowl, mix cookie crumbs and melted butter, mixing well; press mixture in bottom of pan. Bake about 10 minutes or until firm. Cool 10 minutes; place in freezer 5 to 10 minutes or until completely cool. Reduce oven temperature to 300°F.
  • 2 In large bowl, mix cream cheese and sugar on low speed until blended. Add eggs, 1 at a time, on low speed. Add yogurt and flour; mix until blended. Spoon batter into cooled crust; carefully spread over crust in pan.
  • 3 Place cheesecake in oven with pan of water on oven rack below it (to prevent cracking). Bake 1 hour 15 minutes to 1 hour 25 minutes or until center is set. Remove from oven to cooling rack 10 minutes. Without releasing or removing side of pan, run metal spatula or knife alongside edge of cheesecake to loosen. Cool 20 minutes. Refrigerate at least 3 hours until chilled. Remove side of pan; leave cheesecake on pan bottom to serve.
  • 4 Top center of cheesecake with blackberries and pomegranate seeds.
  • 1 Heat oven to 350°F. Spray 9-inch nonstick springform pan with cooking spray. In medium bowl, mix cookie crumbs and melted butter, mixing well; press mixture in bottom of pan. Bake about 10 minutes or until firm. Cool 10 minutes; place in freezer 5 to 10 minutes or until completely cool. Reduce oven temperature to 300°F.
  • 2 In large bowl, mix cream cheese and sugar on low speed until blended. Add eggs, 1 at a time, on low speed. Add yogurt and flour; mix until blended. Spoon batter into cooled crust; carefully spread over crust in pan.
  • 3 Place cheesecake in oven with pan of water on oven rack below it (to prevent cracking). Bake 1 hour 15 minutes to 1 hour 25 minutes or until center is set. Remove from oven to cooling rack 10 minutes. Without releasing or removing side of pan, run metal spatula or knife alongside edge of cheesecake to loosen. Cool 20 minutes. Refrigerate at least 3 hours until chilled. Remove side of pan; leave cheesecake on pan bottom to serve.
  • 4 Top center of cheesecake with blackberries and pomegranate seeds.

Expert Tips

Store cheesecake loosely covered in refrigerator.

Pomegranate seeds are readily available in the fall and winter.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
379.8
Calories from Fat
200
% Daily Value
Total Fat
26.2g
40%
Saturated Fat
12.6g
63%
Trans Fat
1/2g
Cholesterol
94.3mg
31%
Sodium
322.9mg
14%
Total Carbohydrate
32.7g
11%
Dietary Fiber
1.6g
6%
Sugars
21.2g
Protein
5.7g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
4.30%
4%
Calcium
7%
7%
Iron
10.20%
10%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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