Blueberry Crumble Cheesecake
A delightful dessert combining the creamy richness of cheesecake with a sweet and tart blueberry crumble topping. Perfect for any occasion!
Equipment
- 9-inch springform pan
- Mixing bowls (medium and large)
- Pastry blender or fork
- Whisk
- Wire Rack
Ingredients
Crust Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Granulated sugar
- 6 tablespoons Unsalted butter, melted
Cheesecake Filling Ingredients
- 3 8-ounce packages Cream cheese, softened
- 1.75 cups Granulated sugar
- 0.25 cups All-purpose flour
- 0.25 teaspoon Salt
- 2 teaspoons Vanilla extract
- 4 Large eggs
- 1 cup Sour cream
Blueberry Crumble Topping Ingredients
- 4 cups Fresh or frozen blueberries
- 0.5 cups Granulated sugar
- 2 tablespoons All-purpose flour
- 1 teaspoon Lemon zest
- 0.5 teaspoon Ground cinnamon
- 0.5 cups All-purpose flour
- 0.5 cups Rolled oats
- 0.25 cups Packed brown sugar
- 6 tablespoons Cold unsalted butter, cut into small pieces
Instructions
Instructions
- Preheat oven to 350°F (175°C). Prepare the crust by combining graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan and bake for 10 minutes.
- Let the crust cool completely. Meanwhile, beat cream cheese and sugar until smooth. Beat in flour, salt, and vanilla.
- Add eggs one at a time, mixing well after each addition. Stir in sour cream.
- Pour the cheesecake filling over the cooled crust.
- For the topping, gently toss blueberries with sugar, flour, lemon zest, and cinnamon. In a separate bowl, combine flour, oats, and brown sugar. Cut in cold butter until crumbly.
- Sprinkle the blueberry mixture evenly over the cheesecake filling, followed by the crumble topping.
- Bake for 50-60 minutes, or until the cheesecake is set around the edges and the topping is golden brown. The center may still jiggle slightly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. Let cool completely before refrigerating for at least 4 hours.
Notes
For a richer flavor, use full-fat cream cheese and sour cream. You can also add a teaspoon of almond extract to the crumble for extra depth. Allow the cheesecake to fully chill for the best texture and flavor.