Description
Blueberry Crumble Cheesecake is a rich and creamy baked cheesecake layered with sweet blueberry filling and topped with a buttery golden crumble for the perfect balance of textures and flavors.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 1/2 cups fresh or frozen blueberries
- 1/4 cup granulated sugar (for blueberry layer)
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1/2 cup all-purpose flour (for crumble)
- 1/3 cup brown sugar (for crumble)
- 1/4 cup unsalted butter, cold and cubed (for crumble)
Instructions
- Preheat oven to 165°C (325°F) and grease a 9-inch springform pan.
- Mix graham cracker crumbs with melted butter and press into the bottom of the pan. Bake for 8–10 minutes, then cool.
- In a saucepan, combine blueberries, sugar, cornstarch, and lemon juice. Cook until thickened, then cool slightly.
- Beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing gently after each addition.
- Blend in vanilla extract and sour cream.
- Pour half of cheesecake batter over crust.
- Spoon blueberry mixture evenly over batter.
- Pour remaining cheesecake batter on top.
- For crumble, mix flour and brown sugar, then cut in cold butter until crumbly.
- Sprinkle crumble evenly over cheesecake.
- Bake for 55–65 minutes until center is slightly set.
- Turn off oven and cool inside with door slightly open.
- Chill at least 4 hours or overnight before serving.
Notes
- Use a water bath to prevent cracks.
- Chill thoroughly for clean slices.
- Fresh blueberries provide the best flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American