Description
This Blueberry Crumble Cheesecake combines a creamy, rich cheesecake filling with a sweet blueberry layer and a buttery crumble topping. It’s the perfect balance of smooth, fruity, and crunchy in every bite.
Ingredients
Scale
Ingredients
Crust
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 2 tbsp sugar
Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
Blueberry Layer
- 1 1/2 cups blueberries (fresh or frozen)
- 1/4 cup sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
Crumble Topping
- 1/2 cup flour
- 1/3 cup brown sugar
- 1/4 cup butter, cold and cubed
Instructions
Instructions
- Preheat oven: Set to 325°F (160°C).
- Make crust: Mix graham crumbs, butter, and sugar. Press into a springform pan and bake 8–10 minutes.
- Prepare blueberry layer: Cook blueberries, sugar, cornstarch, and lemon juice over medium heat until thickened. Let cool.
- Make filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla.
- Assemble: Pour filling over crust, then spoon blueberry mixture on top and gently swirl.
- Make crumble: Mix flour and brown sugar, then cut in butter until crumbly. Sprinkle over cheesecake.
- Bake: Bake for 55–65 minutes until center is just set.
- Cool: Let cool completely, then refrigerate for at least 4 hours or overnight.
- Serve: Slice and enjoy chilled.
Notes
Use a water bath for a smoother cheesecake and fewer cracks. Frozen blueberries work well—no need to thaw.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 30g
- Sodium: 330mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 135mg
Keywords: blueberry crumble cheesecake, cheesecake with crumble, blueberry dessert, creamy cheesecake