Go Back
Blueberry Crumble Cheesecake

Blueberry Crumble Cheesecake

A delightful dessert combining the creamy richness of cheesecake with a sweet and tart blueberry crumble topping. Perfect for any occasion!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 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
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

Equipment

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

Method
 

Instructions
  1. 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.
  2. Let the crust cool completely. Meanwhile, beat cream cheese and sugar until smooth. Beat in flour, salt, and vanilla.
  3. Add eggs one at a time, mixing well after each addition. Stir in sour cream.
  4. Pour the cheesecake filling over the cooled crust.
  5. 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.
  6. Sprinkle the blueberry mixture evenly over the cheesecake filling, followed by the crumble topping.
  7. 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.
  8. 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.