Description
Blueberry Crumble Cheesecake is a decadent dessert featuring a buttery graham cracker crust, a rich and creamy cheesecake filling, a sweet-tart blueberry topping, and a golden oat crumble for extra texture and flavor.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons sugar
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen blueberries
- 1/3 cup sugar (for blueberry topping)
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 cup rolled oats
- 1/4 cup cold butter, cubed
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 175°C (350°F).
- Mix graham cracker crumbs, melted butter, and sugar; press into the bottom of a springform pan.
- Bake crust for 10 minutes, then let cool.
- Beat cream cheese and granulated sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Blend in sour cream and vanilla extract.
- Pour cheesecake batter over cooled crust.
- In a saucepan, cook blueberries, sugar, cornstarch, and lemon juice until thickened.
- Spoon blueberry mixture evenly over the cheesecake batter.
- In a bowl, combine flour, brown sugar, oats, cinnamon, and cold butter; crumble with fingers.
- Sprinkle crumble topping over blueberries.
- Bake for 55–60 minutes until center is just set.
- Turn off oven and cool cheesecake inside with door slightly open for 1 hour.
- Refrigerate at least 4 hours before serving.
Notes
- Use room-temperature ingredients for a smooth cheesecake.
- A water bath helps prevent cracks.
- Frozen blueberries can be used without thawing.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American