Blueberry Crumble Cheesecake
A delightful dessert combining tangy blueberries and rich cheesecake, topped with a buttery crumble, perfect for any occasion.
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.
Notes
Serve your Blueberry Crumble Cheesecake chilled, with options like blueberry sauce, whipped cream, or fresh blueberries on top. Store leftovers in the refrigerator for up to five days or freeze for up to three months.