Description
This Blueberry Crumble Cheesecake has a creamy vanilla cheesecake filling, juicy blueberries, and a buttery crumble topping over a graham cracker crust. It is rich, fresh, and perfect for holidays, brunch, or summer dessert tables.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 2 tbsp granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour
- 1 tbsp lemon juice
- 2 1/2 cups fresh or frozen blueberries
- 1 tbsp granulated sugar
- 1 tbsp all-purpose flour
- 2 tsp lemon juice
- 3/4 cup all-purpose flour
- 1/2 cup light brown sugar
- 1/4 cup rolled oats
- 5 tbsp unsalted butter, melted
- 1/2 tsp cinnamon (optional)
Instructions
- Preheat the oven to 325°F and grease a 9-inch springform pan.
- Mix the graham cracker crumbs, sugar, and melted butter in a bowl until evenly combined.
- Press the crust mixture firmly into the bottom of the pan and bake for 8 minutes, then let it cool slightly.
- In a small bowl, stir together the blueberries, sugar, flour, and lemon juice, then set aside.
- In another bowl, combine the flour, brown sugar, oats, and cinnamon, then stir in the melted butter until crumbly.
- Beat the cream cheese and sugar together until smooth.
- Add the eggs one at a time, mixing on low speed just until combined.
- Mix in the sour cream, vanilla extract, flour, and lemon juice until smooth and creamy.
- Pour the cheesecake filling over the crust.
- Spoon the blueberry mixture evenly over the filling.
- Sprinkle the crumble topping evenly over the blueberries.
- Bake for 55 to 70 minutes, until the edges are set and the center still has a slight wobble.
- Turn off the oven, crack the door, and let the cheesecake rest inside for 30 minutes.
- Cool completely, then chill for at least 6 hours or overnight before slicing.
Notes
- Use room-temperature cream cheese for the smoothest filling.
- Do not overmix once the eggs are added.
- Fresh or frozen blueberries both work well in this recipe.
- For the cleanest slices, chill the cheesecake overnight before serving.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American