Gluten Free Blackberry Swirl Granola Cheesecake
 
Prep time
Cook time
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A velvety smooth gluten free blackberry swirl cheesecake with a buttery granola crust. Serve with fresh blackberry puree and whipped cream for a rich and decadent dessert.
Author:
Recipe type: Dessert
Serves: 10
Ingredients
  • For Crust:
  • 3 cups gluten free granola (I used Udi's Crunchy Original)
  • 6 tablespoons butter, melted
  • ¼ cup granulated sugar
  • For Filling:
  • 1 cup granulated sugar
  • 3 packs cream cheese, softened
  • 3 eggs, room temperature*
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • ¾ cup nonfat Greek yogurt, room temperature*
  • 1½ tablespoons honey
  • For Blackberry Puree:
  • 2 cups blackberries
  • 1 teaspoon lemon juice
  • 2 tablespoons sugar
Directions
  1. Preheat oven to 325 degrees. Grease (if not using nonstick pan) a spring form pan. Wrap bottom of pan and halfway up the sides with a double layer of foil. Set aside.
  2. In a food processor pulse gluten free granola until small crumbs form. Add melted butter and sugar and process until butter and sugar are completely incorporate. It will resemble a dough at first, but as it sits the oats begin to absorb some moisture. No need to wait for this. Just pour the mixture into the spring form pan and evenly press mixture over bottom and 1" up the sides of the pan. Bake at 325 degrees for 15-20 minutes until crust is browning and beginning to set. Remove from oven and set aside.
  3. While crust is cooking, begin making filling. Beat the sugar and cream cheese together until pale and smooth. Add eggs, one at a time, beating for 30 seconds after each addition. Add vanilla and salt and beat until combined. Add Greek yogurt and honey and beat until thoroughly combined. Pour half of mixture over crust.
  4. Make blackberry puree by pureeing blackberries, lemon juice and sugar in a food processor until smooth. Reserve ⅓ cup puree for drizzling after cheesecake is cooked. Of the remaining puree, use half to drop random tablespoon size scoops on top of the cheesecake filling. Pour remaining half of cheesecake filling on top. Use remaining half of blackberry puree to drop scoopfuls on top of filling. Using a knife, swirl filling of cheesecake to create blackberry ribbons throughout the batter.
  5. Place pan, with foil still on in a deep pan filled 1" with water. Bake in oven at 325 for 60-70 minutes. Filling should not be glossy and should slightly jiggle when shaken. Remove from oven and allow to cool on cooling rack for 1 hour. Chill in fridge overnight and serve the next day.
  6. Before serving, release spring form pan and gently slide a spatula under the cheesecake. Loosen by circling the spatula around the entire cheesecake. Gently lift spatula and pull to slide to serving platter.
  7. Serve cheesecake with whipped cream and blackberry puree.
Notes
*Using room temperature eggs and yogurt assure that the cream cheese mixture stays smooth. Adding cold ingredients will cause the cheese to clump and the mixture will not distribute evenly.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-blackberry-swirl-granola-cheesecake/