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Cheesecake with Berry Sauce

 Cheesecake with Berry Sauce
It is a family tradition to make this for our Christmas dinner. And when my daughter was away from home, I made this for her birthday—I shipped it with candles on dry ice. —Jeanette Volker, Walton, Nebraska
16 ServingsPrep: 1 hour Bake: 50 min. + chilling


  • 1-3/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • 5 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 cup (8 ounces) sour cream
  • 1/2 cup heavy whipping cream
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 7 eggs, lightly beaten
  • 1 package (12 ounces) frozen blueberries or raspberries, thawed
  • 1/2 cup sugar
  • 2 cups heavy whipping cream
  • 1/2 cup confectioners' sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract


  • Preheat oven to 350°. Place a greased 10-in. springform pan on a
  • double thickness of heavy-duty foil (about 18 in. square). Wrap foil
  • securely around pan. Place on a baking sheet.
  • In a small bowl, mix cracker crumbs and sugar; stir in butter. Press
  • onto bottom and 1 in. up sides of prepared pan. Place on a baking
  • sheet. Bake 8 minutes. Cool on a wire rack.

2 of 2

Cheesecake with Berry Sauce (continued)

Directions (continued)

  • In a large bowl, beat cream cheese and sugar until smooth. Beat in
  • sour cream, cream and vanilla. Add eggs; beat on low speed just
  • until blended. Pour into crust. Place springform pan in a larger
  • baking pan; add 1 in. of hot water to larger pan.
  • Bake 50-60 minutes or until center is just set and top appears dull.
  • Remove springform pan from water bath. Cool cheesecake on a wire
  • rack for 10 minutes. Loosen sides from pan with a knife; remove
  • foil. Cool 1 hour longer. Refrigerate overnight, covering when
  • completely cooled.
  • For toppings, place berries and sugar in a food processor; process
  • until blended. In a small bowl, beat cream until it begins to
  • thicken. Add confectioners' sugar and vanilla; beat until soft peaks
  • form.
  • Remove rim from springform pan. Serve cheesecake with sauce and
  • whipped cream. Yield: 16 servings.
Nutritional Facts: 1 slice equals 423 calories, 28 g fat (17 g saturated fat), 180 mg cholesterol, 186 mg sodium, 37 g carbohydrate, 1 g fiber, 6 g protein.