Description
A creamy blueberry crumble cheesecake with a buttery graham cracker crust, smooth vanilla cheesecake filling, juicy blueberry topping, and a golden oat crumble.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar (for crust)
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar (for filling)
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 2 cups fresh or frozen blueberries
- 1/4 cup granulated sugar (for blueberry layer)
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 1/2 cup all-purpose flour (for crumble)
- 1/3 cup brown sugar
- 1/4 cup rolled oats
- 1/4 cup cold unsalted butter, cubed (for crumble)
- 1/2 tsp cinnamon
Instructions
- Preheat the oven to 325°F (165°C) and grease a 9-inch springform pan.
- Mix graham cracker crumbs, melted butter, and sugar; press firmly into the pan to form the crust.
- Bake crust for 10 minutes, then let cool.
- In a saucepan, cook blueberries, sugar, lemon juice, and cornstarch over medium heat until thickened. Set aside to cool.
- In a bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, then mix in vanilla extract and sour cream.
- Pour cheesecake filling over cooled crust.
- Spoon blueberry mixture evenly over the filling.
- In a bowl, combine flour, brown sugar, oats, cinnamon, and cold butter; mix until crumbly.
- Sprinkle crumble topping evenly over the cheesecake.
- Bake for 55–65 minutes, until the center is just set.
- Cool completely, then refrigerate for at least 4 hours before serving.
Notes
- Do not overbake; the center should slightly jiggle.
- Chilling overnight improves flavor and texture.
- Frozen blueberries work well without thawing.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American