Blueberry Crumble Cheesecake
This blueberry crumble cheesecake combines creamy cheesecake, tart blueberries, and a crunchy crumble topping for a delightful dessert perfect for any occasion.
Ingredients
Crust
- 1.5 cups graham cracker crumbs
- ⅓ cup sugar
- ½ cup unsalted butter, melted
Filling
- 4 packages cream cheese, softened (8 oz each)
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup fresh blueberries
Crumble Topping
- 1 cup all-purpose flour
- ½ cup brown sugar
- ½ cup oats
- ½ teaspoon cinnamon
- ½ cup unsalted butter, softened Cut into the crumble mixture
Instructions
Preparation
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a mixing bowl, combine graham cracker crumbs, 1/3 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan.
- In another large bowl, beat the cream cheese, 1 cup sugar, and vanilla extract until smooth. Add eggs one at a time, mixing well after each addition.
- Gently fold in the fresh blueberries and pour the cheesecake batter over the crust in the springform pan.
Crumble Topping
- To prepare the crumble topping, mix the flour, brown sugar, oats, and cinnamon in a bowl. Cut in the butter until the mixture resembles coarse crumbs.
- Sprinkle the crumble evenly over the cheesecake.
Baking
- Bake for 50-60 minutes or until the center is set and the top is slightly golden.
- Let cool before removing from the pan. Chill in the refrigerator for at least 4 hours before serving.
Notes
Serve chilled, and consider garnishing with fresh blueberries or whipped cream. Store covered in the refrigerator for up to 5 days or freeze for up to 3 months.