Amethyst Cheesecake Torte for your Holiday Table

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.

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)

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

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

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.

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?

• 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 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.

**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?

• 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 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).

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!

• Holiday Pie Recipes
• Pumpkin Crunch Cake
• Pumpkin Praline Cheesecake
• White Christmas Cake

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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 mins

Cook Time1 hr 25 mins

Total Time1 hr 45 mins

Course: Dessert

Cuisine: American

Servings: 10

Calories: 670kcal

Author: Chef Dennis Littley

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

Cook ModePrevent 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.

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

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