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Blueberry Crumble Cheesecake

Blueberry Crumble Cheesecake

A delicious combination of creamy cheesecake, sweet blueberries, and a crunchy crumble topping. Perfect for dessert or a special occasion!
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Crust Ingredients
  • 1.5 cups Graham cracker crumbs
  • 0.25 cups Granulated sugar
  • 6 tablespoons Unsalted butter, melted (3 ounces)
Cheesecake Filling Ingredients
  • 3 8-ounce packages Cream cheese, softened
  • 1.75 cups Granulated sugar
  • 0.25 cups All-purpose flour
  • 1 teaspoon Vanilla extract
  • 2 Large eggs
  • 1 cup Sour cream
Blueberry Filling Ingredients
  • 3 cups Fresh or frozen blueberries
  • 0.5 cups Granulated sugar
  • 2 tablespoons All-purpose flour
  • 1 tablespoon Lemon juice
Crumble Topping Ingredients
  • 0.5 cups All-purpose flour
  • 0.5 cups Rolled oats
  • 0.5 cups Packed light brown sugar
  • 0.25 teaspoon Ground cinnamon
  • 0.5 cups Unsalted butter, cold and cut into small pieces (1 stick)

Equipment

  • 9-inch springform pan
  • Mixing bowls (medium and large)
  • Pastry blender or fork
  • Whisk

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
  2. Make the crust: Combine graham cracker crumbs, sugar, and melted butter. Press into the pan and bake for 8-10 minutes, until lightly golden. Cool completely.
  3. Make the blueberry filling: Gently combine blueberries, ½ cup sugar, 2 tablespoons flour, and lemon juice. Set aside.
  4. Make the cheesecake filling: Beat cream cheese and 1 ¾ cups sugar until smooth. Beat in flour, vanilla, and eggs one at a time. Stir in sour cream.
  5. Assemble: Pour blueberry filling over the cooled crust. Carefully pour cheesecake filling over the blueberries.
  6. Make the crumble topping: Combine flour, oats, brown sugar, and cinnamon. Cut in cold butter until crumbly.
  7. Bake: Sprinkle crumble topping over the cheesecake. Bake for 50-60 minutes, or until the center is just set. Turn off the oven and let cool in the oven with the door slightly ajar for 1 hour. Cool completely and refrigerate for at least 4 hours.

Notes

For a richer flavor, use full-fat cream cheese and sour cream. You can also substitute raspberries or strawberries for the blueberries.