Blueberry Crumble Cheesecake

This decadent Blueberry Crumble Cheesecake combines a buttery graham cracker crust, creamy cheesecake filling, and a sweet and tart blueberry crumble topping. Perfect for a special occasion or a weekend treat!

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Prep Time 30

Cook Time 1

Total Time 1 30

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 (large and medium)
Pastry blender or fork
Electric Mixer
Wire Rack

Method

Instructions

Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter; press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool completely.
Beat cream cheese and sugar until smooth. Beat in flour and salt. Stir in vanilla extract. Beat in eggs one at a time, then stir in sour cream.
Pour cheesecake filling over the cooled crust.
In a bowl, gently toss blueberries, sugar, 2 tablespoons flour, lemon zest, and cinnamon.
In another bowl, combine flour, oats, and brown sugar. Cut in cold butter until crumbly.
Sprinkle blueberry mixture over the cheesecake filling, then top with the crumble mixture.
Bake for 50-60 minutes, or until set around the edges and topping is golden brown. Turn off oven; leave cheesecake in oven with door ajar for 1 hour. 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 substitute raspberries or other berries for the blueberries. If using frozen blueberries, do not thaw them before adding to the topping.