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Blueberry Crumble Cheesecake

A delightful mix of creamy cheesecake with a sweet blueberry layer and a crunchy crumble topping, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/2 cup sugar
Cheesecake Filling
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups fresh blueberries
Crumble Topping
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup oats
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 cup melted butter

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and 1/2 cup of sugar to form the crust. Press this mixture into the bottom of a springform pan.
  3. In another bowl, beat the cream cheese until smooth. Add in the sour cream, 1/2 cup sugar, eggs, and vanilla extract, mixing until well combined.
  4. Gently fold in the blueberries. Pour the cheesecake mixture over the prepared crust.
Crumble Topping
  1. For the crumble topping, mix flour, brown sugar, oats, salt, and cinnamon together. Stir in the melted butter until crumbly. Sprinkle this mixture over the cheesecake.
Baking
  1. Bake for 50-60 minutes, or until the center is set. Allow to cool, then refrigerate for at least 4 hours before serving.

Notes

Make sure the cream cheese is at room temperature for easier mixing. Don’t overmix the cheesecake batter once you add the eggs to keep it light and fluffy. Use fresh blueberries for the best taste, but frozen berries can work if fresh ones are unavailable. Just be sure to thaw and drain them first. For a more pronounced cinnamon flavor, you can increase the amount of cinnamon in the crumble topping.