What could be better for your holiday table than my Amethyst Cheesecake Torte, a delicious blend of blueberries and cranberries topping a creamy, rich, and smooth cheesecake.
When life becomes overwhelming, I take solace in my kitchen, finding my balance. And when I really need to cheer myself up, I bake. There’s just something so therapeutic about sugar and butter.
I saw this delicious creation on the cover of Palate magazine and knew I had to make it. It was a combination of cranberries and blueberries that the article referred to it as an Amethyst Pie because of the amazing color of the filling. I tried to recreate that pie, and even though I wasn’t too sure about the accuracy of the recipe, I followed it exactly. I have to tell you it was a complete failure…..sigh.
The worst part is as I was making it, I knew it wasn’t going to work, but hoping it would. Unfortunately, there was nothing to save from that failure, but it had possibilities!
So when things don’t go as planned, you adapt. I always have cream cheese in the fridge and whipping together a small cheesecake was easy enough to do. Opting for a traditional graham cracker crust for this torte, I added a little twist using chocolate graham crackers. They not only added a different flavor but a little contrast in color. (Don’t worry if you can’t find chocolate, regular graham crackers will work just as well)
Ingredients to make the Amethyst Cheesecake Topping
Making the topping first gives it time to fully cool. While fresh berries are always best, frozen make a good substitute.
Combine all ingredients in a large saucepan and cook over medium-high heat until the mixture thickens and begins to boil. Keep stirring the mixture as it cooks.
Continue with a light boil for 2 minutes, stirring constantly. Transfer the berry mixture to glass, or ceramic dish; cool completely (mixture will thicken).
How do I make a chocolate crust for the cheesecake?
- Place chocolate graham crackers in the bowl of a food processor and process into a fine meal. Place in a mixing bowl
- Add melted butter and mix together to make the crust
- Press the mixture onto the bottom and up the side of the deep 9-inch tart pan or springform pan
- Bake in a 350-degree oven for about 15 minutes until firm. Remove from oven and allow to cool.
**If the mixture seems a little dry, add more melted butter. You should be able to form a crust.
How do I make Amethyst Cheesecake?
- Add the cream cheese to the bowl of your stand mixer fitted with the paddle attachment and beat just until smooth.
- Slowly add in the granulated sugar, then scrape down the sides and bottom of the bowl.
- Add the all-purpose flour, salt, eggs, and vanilla extract to the mixture and mix for 2 -3 minutes until well blended and smooth.
Pour the amethyst cheesecake batter into the prepared crust and place the pan on the center rack of a350 degree F. preheated oven for 50-60 minutes.
- Remove the cheesecake from the oven and allow it to cool completely on a wire rack.
- When the cheesecake is completely cooled, add the cranberry-blueberry topping.
- Place the cheesecake in the refrigerator to chill for at least 4 hours (overnight is better).
The combination of the cream cheesecake with a crunch of a chocolate crust goes so well with the sweet-tart cranberry-blueberry topping. I promise your friends and family are going to love my Amethyst Cheesecake!
More Holiday Desserts You’ll Love!
Amethyst Cheesecake Torte
Equipment
- 9 ½ inch deep tart pan or 10 inch springform pan
Ingredients
Chocolate Crust
- 1 ½ packages chocolate graham crackers *regular graham crackers can be used
- 4 ounces butter
Cheesecake
- 24 ounce cream cheese softened,
- 1 cup sugar
- 2 tablespoon flour
- 1 teaspoon vanilla
- ½ teaspoon salt
- 3 large eggs
Amethyst Topping
- 8 ounces fresh or frozen blueberries do not thaw if using frozen; about 1½ cups
- 6 ounces fresh or frozen cranberries do not thaw if you using frozen; about 1½ cups
- 1 cup sugar
- 3 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- ½ teaspoon finely grated lemon peel
Instructions
Chocolate Crust
- place chocolate graham crackers in the bowl of a food processor and process into a fine meal. Place in a mixing bowl
- Add melted butter and mix together to make the crust**If the mixture seem a little dry, add more melted butter. You should be able to form a crust.
- Press mixture onto bottom and up the side of the deep tart pan or springform pan
- Bake in 350 degree oven for about 15 minutes, until firm. Remove from oven and allow to cool.
Cheesecake
- In your stand mixer add cream cheese and beat just until smooth
- Slowly add in the sugar, scrape down the sides of bowl
- Add in flour, salt, eggs, and vanilla mix for 2 -3 minutes until well blended and smooth.
- Pour cheesecake mixture into prepared crust and place in 350 degree preheated oven for 50-60 minutes.
- Remove from oven and allow to cool completely on wire rack
- Place in refrigerator to chill for at least 4 hours (overnight is better)
Amethyst topping
- Combine all ingredients in large saucepan.
- Cook over medium heat until mixture thickens and begins to boil (this will take 10 -12 minutes) make sure to keep stirring the mixture
- Continue cooking until mixture begins to boil for 2 minutes, stirring constantly. Transfer berry mixture to glass or ceramic dish; cool completely (mixture will thicken)
- After the mixture has cooled completely,spread evenly over the top of the cheesecake, leaving about ½ inch of the cheesecake showing.
Bernice Hill
Such a decadent dessert! I’ve never run across chocolate graham crackers but I’m guessing they would be great to make. The trouble would be in saving them for this recipe!
I find solace in my kitchen too. In fact, I can tell that I’ve haven’t been playing enough in the kitchen when I start getting irritable and short. The solution? Bake a pie!
Christina
So delish! Perfect for the holidays.
Kelli A
This amethyst cheesecake recipe not only looks amazing and delicious, but also seems like an easy enough recipe for my to try myself! I could definitely devour some of this cheesecake!
Sarah Bailey
Yes please, this looks absolutely delicious and over the past few years I have most definitely found a love for cheesecake.
Pam Wattenbarger
That looks absolutely delicious as does all your recipes. I bet the berry/cranberry topping is superb!
Amber Myers
Not only does this sound incredible, but it’s pretty as well. I know my family will gobble this right up. We love our cheesecake!
Amanda Marie
This looks incredible! I love making cheesecake for the holidays and I know this one will go over so well!
melissa chapman
I wish I had a nice piece of that amazing looking cake. I was not sure what amethyst was but if this is it i like it.
Jan Hanbury
Hi Chef!
I enjoyed a simple creamed cheese formed torte at my son’s wedding. There were small berry looking fruit and pecans, both in the middle and on top. Mildly sweet with a very mild tang, I suspect the berries(?) may have been macerated, but with what? The combination was wonderful! I can’t find anything but the norm online. All suggestions appreciated.
Jan
Chef Dennis Littley
you’re probably right about the berries, but without tasting them I wouldn’t have a clue to what they used.
Ann
Frankly speaking, I was surprised when I read that something did not work out for you! But really, masterpieces do not always work out the first time. Your blog is always full of creative ideas and great recipes, you are a professional! Thank you! This Amethyst cheesecake is one of my favourite ones, I adore cranberries.
Natalie
Just looking at these pictures makes me drool. It looks super delicious and so full of flavor. I must make this for my family. Can’t wait.
Jo
I love the combination of raspberries and blueberries. This torte sounds perfect for the holidays. Creamy and berries combination on top is just heaven.
Patti@PattyCakesPantry
First, let me say that your Amethyst Cheesecake Torte is absolutely beautiful, and I agree that sugar and butter are therapeutic. I love to bake when life is stressful. I feel for your frustration when a recipe doesn’t work correctly, especially when you followed the directions accurately. I’m glad you were able to move forward and create a recipe that worked. I love the combination of berries and chocolate, so that chocolate graham cracker crust was spot on. Amazing! Thanks for sharing.
Amy
I love the combination of raspberries and blueberries. This cheesecake is perfectly creamy and the berries smothered on top is just heaven. Thanks for the recipe!
Leanne
Cheesecakes are always such a great dessert to serve guests. But this one in particular is stunning! It would make such a lovely presentation at a holiday gathering! Thanks for sharing!