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Blueberry Crumble Cheesecake

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  • Author: Sophia
  • Total Time: 5-6 hours (including cooling and chilling)
  • Yield: 12 slices
  • Diet: Vegetarian

Description

This Blueberry Crumble Cheesecake combines creamy cheesecake with a burst of sweet blueberries and a buttery crumble topping. The rich cheesecake pairs perfectly with the tangy blueberries and crunchy crumble, making it a showstopper dessert for any occasion.

Ingredients

1 1/2 cups graham cracker crumbs

1/4 cup sugar

1/2 teaspoon cinnamon (optional)

1/2 cup unsalted butter, melted

3 packages (8 oz each) cream cheese, softened

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1/2 cup sour cream

2 cups fresh or frozen blueberries

1/4 cup sugar

1 tablespoon lemon juice

1 tablespoon cornstarch

1/4 cup water

1/2 cup rolled oats

1/2 cup all-purpose flour

1/3 cup brown sugar

1/4 teaspoon cinnamon

1/4 cup unsalted butter, cold and cubed

Instructions

  1. Preheat your oven to 325°F (165°C). In a medium bowl, mix together the graham cracker crumbs, sugar, and cinnamon. Stir in the melted butter until the mixture is evenly moistened. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Bake for 8-10 minutes, then remove from the oven and set aside to cool.
  2. In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy. Add the sugar and beat until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream. Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
  3. Bake the cheesecake at 325°F (165°C) for 50-60 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar. Afterward, transfer the cheesecake to the fridge and chill for at least 4 hours, preferably overnight.
  4. In a medium saucepan, combine the blueberries, sugar, lemon juice, cornstarch, and water. Bring to a simmer over medium heat, stirring occasionally. Cook until the mixture thickens and the blueberries release their juices, about 5-7 minutes. Remove from heat and let cool to room temperature.
  5. In a small bowl, mix together the oats, flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Spread the mixture evenly on a baking sheet and bake at 350°F (175°C) for 10-12 minutes, or until golden brown. Remove from the oven and let cool.
  6. Once the cheesecake has chilled, spread the blueberry topping evenly over the top. Sprinkle the crumble topping over the blueberries.
  7. Slice the cheesecake and enjoy the creamy, fruity, and crunchy layers!

Notes

If using frozen blueberries, be sure to thaw and drain them before cooking.

Make ahead: The cheesecake can be prepared a day or two in advance and stored in the refrigerator until ready to serve.

If you don’t have a springform pan, you can use a 9-inch round cake pan, but removing the cheesecake may be trickier.

For a gluten-free version, use gluten-free graham crackers or a gluten-free crumb mixture for the crust.

  • Prep Time: 30 minutes
  • Cook Time: 60-70 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 27g
  • Sodium: 180mg
  • Fat: 24g
  • Saturated Fat: 13g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 75mg

Find it online: https://sophiasrecipe.com/blueberry-crumble-cheesecake/