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    Home » Recipes » Pie Recipes

    Amethyst Cheesecake Torte Recipe

    Published: Nov 2, 2018 · Modified: Sep 9, 2021 by Chef Dennis Littley

    18.1K shares
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    4.99 from 54 votes
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    pinterest image for amethyst cheesecake

    What could be better for your holiday table than my Amethyst Cheesecake Torte a delicious blend of blueberries and cranberries topping a creamy cheesecake.

    When life gets 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.

    whole amethyst cheesecake on a white platter

    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!

    overhead view of a slice of amethyst cheesecake on a white plate with 2 forks and red napkin

    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)

    Table of Contents:

    • What Ingredients do I need to make the Amethyst Cheesecake Topping?
    • How do I make a chocolate crust for the cheesecake?
    • How do I make the Cheesecake?
    • Kitchen tools I use for my cakes
    • More Holiday Desserts You’ll Love!
    • Amethyst Cheesecake Torte
      • Equipment
      • Ingredients
        • Chocolate Crust
        • Cheesecake
        • Amethyst Topping
      • Instructions
        • Chocolate Crust
        • Cheesecake
        • Amethyst topping
      • Video
      • Nutrition

    What Ingredients do I need to make the Amethyst Cheesecake Topping?

    ingredients to make blueberry-cranberry topping

    Making the topping first, gives it time to completely cool. While fresh berries are always best, frozen make a good substitute.

    ingredients to make cheesecake topping in sauce pan

    Combine all ingredients in large saucepan and cook over medium-high heat until mixture thickens and begins to boil. Keep stirring the mixture as it cooks.

    cooked cheesecake topping in a saucepan

    Continue with a light boil for 2 minutes stirring constantly. Transfer berry mixture to glass or ceramic dish; cool completely (mixture will thicken).

    How do I make a chocolate crust for the cheesecake?

    3 images of the chocolate crust process
    • 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 seem a little dry, add more melted butter. You should be able to form a crust.

    How do I make the Cheesecake?

    4 process shots making the 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.
    unbaked cheesecake in chocolate crust

    Pour cheesecake mixture into prepared crust and place in 350 degree preheated oven for 50-60 minutes.

    amethyst cheesecake torte with a slice cut out
    • Remove the cheesecake from the oven and allow it to completely cool 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).
    A piece of cheesecake on a white plate

    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!

    Kitchen tools I use for my cakes

    • 9.5-inch deep tart pan
    • offset spatula (essential for bakers)
    • 9-inch parchment cake circles
    • silicone spatulas
    • wire whisk
    • mixing bowls

    More Holiday Desserts You’ll Love!

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      Classic Pumpkin Roll Recipe
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      Original Pumpkin Crunch Cake
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      Pumpkin Cheesecake with Pecan Praline Recipe
    • slice of white cake on a spatula being removed from the whole cake
      Winter Wonderland White Cake

    Did you make this? Please RATE THE RECIPE below!

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    amethyst cheesecake with slice cut out on a white platter
    Print Recipe Save Saved!
    4.99 from 54 votes

    Amethyst Cheesecake Torte

    Perfect for the holidays or just to amaze your family and friends this Amethyst Cheesecake Torte made by combining cranberries and blueberries is just what you’re looking for.  The beautiful color and tart-sweet flavor of the berries goes perfectly with this creamy cheesecake.
    Prep Time20 minutes mins
    Cook Time1 hour hr 25 minutes mins
    Total Time1 hour hr 45 minutes mins
    Course: Dessert
    Cuisine: American
    Servings: 10
    Calories: 670kcal
    Author: Chef Dennis Littley

    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
    US Customary – Metric
    Prevent your screen from going dark

    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.

    Video

    Nutrition

    Calories: 670kcal | Carbohydrates: 66g | Protein: 8g | Fat: 42g | Saturated Fat: 24g | Cholesterol: 193mg | Sodium: 565mg | Potassium: 187mg | Fiber: 1g | Sugar: 57g | Vitamin A: 1625IU | Vitamin C: 6.4mg | Calcium: 103mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

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    About Chef Dennis

    Picture of Chef Dennis

    Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home. For more details, check out his About page.

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    1. Renee Samels

      October 22, 2022 at 6:54 pm

      Can the amethyst cheesecake be made more than one day in advance?
      ( how many days will it keep before serving?)
      Thank you!!

      Reply
      • Chef Dennis Littley

        October 22, 2022 at 7:13 pm

        Yes it can. You can make the cheesecake at least two days ahead of time. just keep it refrigerated until it’s time to serve.

        Reply
    2. Bill O'Keefe

      April 11, 2022 at 8:46 pm

      Hello Dennis. I was interested in making the Amethyst Cheesecake Torte for an Easter family get together. I found out at this time of the year that fresh cranberries are out of season and I could not find frozen ones. Do you have any suggestions? Can I do it all blueberries or mix some other berries in place of the cranberries?

      Reply
      • Chef Dennis Littley

        April 11, 2022 at 9:13 pm

        hi Bill
        you could do all blueberries, or add some blackberries and raspberries to the mix to make a fruit of the forest topping. If you really wanted the cranberry flavor, you could add 1/2 -3/4 cup of whole berry cranberry sauce to the blueberries mixture. Cut back the sugar to 1/2 a cup and keep the other ingredients the same.

        let me know how it turns out
        Dennis

        Reply
    3. Allyson Paruzynski

      November 24, 2020 at 3:01 pm

      May I ask what size deep
      Tort pan or spring form
      Pan? Thank
      You!

      Reply
      • Chef Dennis Littley

        November 24, 2020 at 3:55 pm

        I used 9.5 x 2 inch tart pan with a removable bottom. A 9 inch springfield will also work

        Reply
        • Mary

          October 31, 2021 at 5:57 am

          5 stars
          What size package is the Graham wafers please and what brand do you recommend.
          Also could I use a hand mixer instead of a stand mixer?
          Many thanks and greetings from Ontario, Canada

        • Chef Dennis Littley

          October 31, 2021 at 12:46 pm

          they are 5 ounce packages and I use Nabisco. Yes you can use a hand mixer

    4. Jo

      November 16, 2020 at 1:55 am

      5 stars
      That cheesecake looks absolutely delicious! Anything with berry toppings are my kids favorite, and this cheesecake torte would be a sure hit in the family.

      Reply
    5. Veronika Sykorova

      November 16, 2020 at 12:40 am

      Omg you had me at the chocolate crust. Ive never tried that! I need to make this asap, it’s perfect for the winter holidays with the cranberries too. Yum

      Reply
    6. Tammy

      November 13, 2020 at 2:19 pm

      5 stars
      This looks so beautiful! It’s a tradition in my family to have cheesecake for special occasions and holidays…this is one I will have to try soon!

      Reply
    7. Veronika

      November 13, 2020 at 10:05 am

      5 stars
      I need a slice of this torte right now! It will be perfect for the holiday celebration! Although, you even don’t need an excuse to enjoy this delicious dessert!

      Reply
    8. Kathryn Donangelo

      November 11, 2020 at 11:25 am

      5 stars
      WOW! What a delicious dessert. Cheesecake is one of my favorites and my favorite is the berry topping and the chocolate graham cracker crust- this was a perfect combination! I will be serving this for the holidays and I know it will be a hit!

      Reply
    9. Lynndee

      November 11, 2020 at 10:38 am

      That looks so divine and so festive. I have never made one before. I’d love to make one this Christmas.

      Reply
    10. Catalina

      November 11, 2020 at 6:17 am

      5 stars
      This looks like a very festive and delicious holiday cheesecake torte! A must try for sure!

      Reply
    11. rika

      November 11, 2020 at 5:39 am

      5 stars
      That’s one of the most beautiful cakes I’ve ever seen! I love cheesecake, one of my favorite desserts!

      Reply
    12. Swathi

      November 11, 2020 at 1:19 am

      This is delicous amethyst cheesecake torte I love it. I need to try it.

      Reply
    « Older Comments

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    My name is Dennis Littley or “Chef Dennis” as I’m known both at work and across the blogosphere. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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