Description
This Blueberry Crumble Cheesecake features a buttery graham cracker crust topped with a creamy cream cheese filling mixed with fresh, juicy blueberries. A crunchy oat crumble topping adds texture and sweetness, making it a perfect dessert for any occasion. The cheesecake is baked until edges are set with a slight jiggle in the center, then chilled for a rich, refreshing treat.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
Blueberry Filling
- 2 cups fresh blueberries
Cheesecake Batter
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- ½ cup sour cream
- 2 tsp vanilla extract
- 3 large eggs (room temperature)
- ½ tsp cinnamon
Crumble Topping
- 1 cup rolled oats
- ¼ cup all-purpose flour
- ¼ cup brown sugar (estimated based on typical crumble recipes)
- ½ tsp cinnamon (estimated to complement crumble)
- 2 tbsp melted butter (estimated for crumble binding)
Instructions
- Prepare crust: Preheat oven to 350°F (175°C). In a bowl, mix the graham cracker crumbs with melted butter until well combined. Press the mixture evenly into the bottom of a 9-inch springform pan, forming a firm crust.
- Cook blueberries: In a medium saucepan over medium heat, cook the fresh blueberries until they start to release their juices, about 5 minutes. Remove from heat and set aside to cool slightly.
- Beat cream cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer or whisk.
- Add sugar to cream cheese: Gradually add the granulated sugar to the cream cheese, mixing thoroughly until well blended and no lumps remain.
- Incorporate sour cream, vanilla, and eggs: Add the sour cream and vanilla extract to the mixture. Then, add the eggs one at a time, mixing after each addition just until combined to avoid over-beating.
- Fold blueberries into batter: Gently fold half of the cooked blueberries into the cheesecake batter to create a marbled effect.
- Assemble cheesecake: Pour the batter evenly over the prepared crust in the springform pan.
- Prepare crumble topping: In another bowl, combine rolled oats, flour, brown sugar, cinnamon, and melted butter. Mix until crumbly.
- Top cheesecake: Sprinkle the crumble topping evenly over the cheesecake batter. Then, scatter the remaining cooked blueberries on top for extra flavor and decoration.
- Bake cheesecake: Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly to the touch.
- Cool and chill: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate for at least 4 hours to set before serving.
Notes
- Using room temperature eggs helps achieve a smoother batter.
- Be careful not to overmix the batter after adding eggs to avoid cracking during baking.
- The cheesecake is best served chilled for optimal texture and flavor.
- You can substitute fresh blueberries with frozen blueberries, just thaw and drain excess liquid before cooking.
- Make sure to grease or line the springform pan bottom to prevent sticking.
