Triple-Berry Cheesecake Poke Cake

Ingredients

• 1/2 cup butter, melted
• 1 cup graham cracker crumbs
• 2 8-ounce packages cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup fresh strawberries, sliced
• 1/2 cup fresh blueberries
• 1/2 cup fresh raspberries

Directions

1. Preheat oven to 350 degrees F. Grease a 9x13 inch baking dish.
2. In a medium bowl, mix together the melted butter and graham cracker crumbs. Press into the bottom of the prepared baking dish.
3. In a large bowl, beat together the cream cheese and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. Pour the cream cheese mixture over the graham cracker crust and spread evenly.
5. Bake in preheated oven for 30 minutes.
6. Remove from oven and poke holes in the cake with the end of a wooden spoon.
7. Arrange the sliced strawberries, blueberries, and raspberries on top of the cake. Return to the oven and bake for an additional 30 minutes.
8. Allow to cool before serving.

Interesting Facts

• This Triple-Berry Cheesecake Poke Cake is a great way to use up leftover berries.
• You can also substitute other berries such as blackberries, cranberries, or currants.
• This cake can be served chilled or at room temperature.