Blueberry Crumble Cheesecake
What makes this recipe special
Blueberry Crumble Cheesecake is a delightful dessert that combines the tangy flavor of blueberries with the rich creaminess of cheesecake, all topped with a buttery crumble. This recipe offers a perfect balance of flavors and textures, making it a crowd-pleaser for any occasion. Whether you’re celebrating a special occasion or just treating yourself, this cheesecake will not disappoint!
How to make Blueberry Crumble Cheesecake
Ingredients:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted (for crust)
- ¼ cup granulated sugar (for crust)
- 16 oz cream cheese, softened
- ¾ cup granulated sugar (for filling)
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup fresh blueberries (or frozen)
- 1 cup all-purpose flour (for crumble)
- ½ cup old-fashioned oats
- ½ cup brown sugar, packed
- ½ tsp cinnamon
- ½ cup unsalted butter, softened (for crumble)
Directions:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix graham cracker crumbs, melted butter, and sugar. Press this mixture into a 9-inch springform pan and bake for 8–10 minutes. Let it cool.
- In a large bowl, beat the softened cream cheese until smooth. Add the sugar and vanilla, mixing well.
- Add eggs one at a time, mixing on low speed until just combined.
- Gently fold in the sour cream and blueberries.
- Pour the cheesecake filling over the cooled crust, smoothing the top.
- In another bowl, combine the flour, oats, brown sugar, and cinnamon. Add the softened butter and mix until crumbly.
- Evenly sprinkle the crumble topping over the cheesecake.
- Bake for 55–60 minutes, until the edges set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake sit inside for 1 hour.
- Remove from the oven, let cool to room temperature, then refrigerate for at least 4 hours or overnight.
How to serve Blueberry Crumble Cheesecake
Serve your Blueberry Crumble Cheesecake chilled, straight from the refrigerator. For a decorative touch, you can drizzle some blueberry sauce or a dollop of whipped cream on each slice. Fresh blueberries on top also add visual appeal, making it an eye-catching dessert!
How to store Blueberry Crumble Cheesecake
Store any leftovers in the refrigerator. Cover the cheesecake tightly with plastic wrap or keep it in an airtight container. It will stay fresh for up to five days. If you want to enjoy it later, consider freezing it. To do so, wrap it well in plastic wrap and then in aluminum foil. It can be frozen for up to three months. Just thaw it in the fridge when you’re ready to enjoy!
Tips to make Blueberry Crumble Cheesecake
- Make sure your cream cheese is at room temperature. This helps achieve a smooth filling.
- For a more pronounced blueberry flavor, you can increase the amount to 1 ½ cups.
- If you use frozen blueberries, don’t thaw them before adding; this helps prevent the filling from becoming too watery.
- Let the cheesecake cool completely before refrigerating to prevent condensation.
Variations
You can modify this cheesecake by adding lemon zest or juice for a citrusy twist. Alternatively, you could substitute the blueberries with other fruits, such as raspberries or strawberries, for a different flavor profile.
FAQs
1. Can I use a different type of crust?
Yes! You can substitute the graham cracker crust with an Oreo crust or a pastry crust if you prefer.
2. How do I know when the cheesecake is done?
The edges of the cheesecake should be set, while the center will still slightly jiggle. It will firm up as it cools.
3. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made up to two days in advance. Just make sure to cover it well before refrigerating.
Enjoy making your Blueberry Crumble Cheesecake!
Blueberry Crumble Cheesecake
Ingredients
For the crust
- 1.5 cups 1 ½ cups graham cracker crumbs
- 0.5 cups ½ cup unsalted butter, melted
- 0.25 cups ¼ cup granulated sugar
For the filling
- 16 oz 16 oz cream cheese, softened Make sure it's at room temperature for a smooth texture.
- 0.75 cups ¾ cup granulated sugar
- 1 tsp 1 tsp vanilla extract
- 3 large 3 large eggs
- 1 cup 1 cup sour cream
- 1 cup 1 cup fresh blueberries You can use frozen blueberries without thawing.
For the crumble topping
- 1 cup 1 cup all-purpose flour
- 0.5 cup ½ cup old-fashioned oats
- 0.5 cup ½ cup brown sugar, packed
- 0.5 tsp ½ tsp cinnamon
- 0.5 cup ½ cup unsalted butter, softened
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix graham cracker crumbs, melted butter, and sugar. Press this mixture into a 9-inch springform pan and bake for 8–10 minutes. Let it cool.
Filling
- In a large bowl, beat the softened cream cheese until smooth. Add the sugar and vanilla, mixing well.
- Add eggs one at a time, mixing on low speed until just combined.
- Gently fold in the sour cream and blueberries.
- Pour the cheesecake filling over the cooled crust, smoothing the top.
Crumble Topping
- In another bowl, combine the flour, oats, brown sugar, and cinnamon. Add the softened butter and mix until crumbly.
- Evenly sprinkle the crumble topping over the cheesecake.
Baking
- Bake for 55–60 minutes, until the edges set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake sit inside for 1 hour.
- Remove from the oven, let cool to room temperature, then refrigerate for at least 4 hours or overnight.
