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Home » Recipes » Pie Recipes

Amethyst Cheesecake Torte Recipe

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

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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.

whole amethyst cheesecake on a white platter
Table of Contents:
  • Audio Player
  • Ingredients to make the Amethyst Cheesecake Topping
  • How do I make a chocolate crust for the cheesecake?
  • How do I make Amethyst Cheesecake?
  • More Holiday Desserts You’ll Love!
  • Recipe: Amethyst Cheesecake Torte

Audio Player



 

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!

Be sure to also check out my tasty Japanese cheesecake recipe while we are on the subject.

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)

Ingredients to make the Amethyst Cheesecake Topping

ingredients to make blueberry-cranberry topping

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

ingredients to make cheesecake topping in sauce pan

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.

cooked cheesecake topping in a saucepan

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?

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 seems a little dry, add more melted butter. You should be able to form a crust.

How do I make Amethyst Cheesecake?

4 process shots making the 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.
unbaked cheesecake in chocolate crust

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.

amethyst cheesecake torte with a slice cut out
  • 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).
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!

More Holiday Desserts You’ll Love!

  • slice of pumpkin roll with the rest of the roll
    Classic Pumpkin Roll Recipe
  • pumpkin crunch cake slice on a white platter with a fork
    Original Pumpkin Crunch Cake
  • slice of pumpkin praline cheesecake on a white plate in front of the whole cheesecake on a white platter
    Pumpkin Cheesecake with Pecan Praline Recipe
  • slice of white cake on a spatula being removed from the whole cake
    Winter Wonderland White Cake

amethyst cheesecake with slice cut out on a white platter

Amethyst Cheesecake Torte

Chef Dennis Littley
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.
4.99 from 55 votes
Print Recipe Pin Recipe Listen to the Post
Prep Time 20 minutes mins
Cook Time 1 hour hr 25 minutes mins
Total Time 1 hour hr 45 minutes mins
Course Dessert
Cuisine American
Servings 10
Calories 670 kcal

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.

Video

Nutrition

Calories: 670kcalCarbohydrates: 66gProtein: 8gFat: 42gSaturated Fat: 24gCholesterol: 193mgSodium: 565mgPotassium: 187mgFiber: 1gSugar: 57gVitamin A: 1625IUVitamin C: 6.4mgCalcium: 103mgIron: 1mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    4.99 from 55 votes (2 ratings without comment)

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    Recipe Rating




  1. La Cuineta Divertida says

    November 08, 2012 at 4:10 pm

    5 stars
    Is very good recipe. This is beautiful dessert. Sylvie.

    Reply
  2. Katrina @ Warm Vanilla Sugar says

    November 08, 2012 at 9:03 am

    This sounds soooo fabulous!

    Reply
  3. fatpiginthemarket says

    November 07, 2012 at 2:59 pm

    Sugar and butter are definitely therapeutic. I’m in love with the colors in this dessert…and the flavors.

    Reply
  4. Laura (Tutti Dolci) says

    November 06, 2012 at 8:33 pm

    Gorgeous torte, I love the chocolate and cranberries!

    Reply
  5. Lynn says

    November 06, 2012 at 6:14 pm

    5 stars
    I know you made it through the first storm, now hope you make it through voting day and the second storm! (I know you will 😉 I’ve got a pile of pomegranates. Although they’d be Amethyst on the top, not sure about the crunch factor of the seeds. Have you ever used them on / in your desserts? I tell you, your desserts push my sweet tooth button! Guess I better get out on that bike ride I’d planned today (it’s 80F here…)

    Reply
    • Chef D says

      November 06, 2012 at 8:45 pm

      hi Lynn

      yes I have used pomegranate seeds but you really have to enjoy eating them, otherwise they end up on the side of the plate. now your just teasing me, 80’s….sigh

      Reply
  6. Jane says

    November 06, 2012 at 4:13 pm

    Chef Dennis, that is indeed a gorgeous dessert.
    And, I know just what you mean. Like you, when I really need to cheer myself up, I also find solace in the kitchen and, invariably, I bake. I love visiting your blog, especially when you make sweets. 🙂

    Reply
  7. RavieNomNoms says

    November 06, 2012 at 2:45 pm

    What a spectacular dessert!! I love all the glorious berries on top!

    Reply
  8. Karen (Back Road Journal) says

    November 06, 2012 at 1:42 pm

    This is a beautiful dessert to prepare during the holiday season.

    Reply
  9. Muna Kenny says

    November 06, 2012 at 11:37 am

    5 stars
    I’m glad that you are safe and have survived this storm, I’ve seen how much damage it has caused and it wasn’t easy to watch.

    Your creation looks so comforting to my soul, and I’m sure it tastes amazing.

    Take care Chef!

    Reply
  10. Carrie's Experimental Kitchen says

    November 06, 2012 at 7:30 am

    I’m glad to hear you survived Sandy. I’m in northwestern NJ in the Highlands and lost power, cable, internet for 7 days thanks to uprooted evergreens landing on wires…everywhere. Thank goodness we installed a generator 2 months ago so we went relatively unscathed but many friends have passed through these doors this past week trying to provide food, shelter and showers for those still without power so I can attest to coming together in times of crisis. This cheesecake looks wonderful and I love the combination of blueberries and cranberries for the topping. Thank you for sharing!

    Reply
  11. Betty Ann @Mango_Queen says

    November 06, 2012 at 7:18 am

    5 stars
    Glad to hear your area was not as badly affected by Sandy! This recipe is wonderful and the photos are out of sight! I love the chocolate crust and the cheesecake with fruit on top ~ oh my !! Thanks for sharing this recipe and for all the Google “plusses”, Chef Dennis!

    Reply
  12. Cher says

    November 06, 2012 at 5:22 am

    I saw your picture of this last night – and wow…that is a beauty.
    Glad to hear you are well through the storm – so many people’s lives in uproar right now. Keeping everyone Downstate and in affected areas in my thoughts.

    Reply
  13. Elin says

    November 06, 2012 at 1:52 am

    5 stars
    Chef Dennis…saw this on facebook and I could not resist it by to drop by no matter how busy I am :p who could resist this anyway ! Cranberries are in season now and I still have two packets from last November in the freezer LOL! so I can afford to make this cheescake torte . Thanks for sharing the recipe and a prayer is said for those who have lost so much because of the devastating Sandy. Hope things will be back to normal soon.

    Regards,
    Elin

    Reply
  14. Brian @ A Thought For Food says

    November 05, 2012 at 10:15 pm

    I’m so glad that you’re safe. It sounds like an absolute mess down there… my thoughts are with you.

    If there’s something to make you feel better, I think cheesecake could certainly do it.

    Reply
  15. Heather @ Bake, Run, Live says

    November 05, 2012 at 10:13 pm

    That looks gorgeous, Chef Dennis! I don’t really care for blueberries, but I would guess the tartness of the cranberries would keep the blueberry flavor in check.

    I have already started to plan Thanksgiving dinner (and dessert!). Part of the dessert menu will include my cinnamon with candied pecan ice cream!

    Reply
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My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. 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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