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Blueberry Crumble Cheesecake

A rich and flavorful cheesecake with a crunchy graham cracker crust and juicy blueberries, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 4 hours
Servings: 10 servings
Course: Baking, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
For the Cheesecake Filling
  • 1 cup sugar
  • 4 packages cream cheese, softened 8 oz each
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 2 cups fresh blueberries
  • 0.25 cups lemon juice
  • 0.5 teaspoon salt

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C).
  2. In a bowl, combine graham cracker crumbs and melted butter; press into the bottom of a 9-inch springform pan.
Making the Cheesecake Filling
  1. In a large mixing bowl, beat cream cheese and sugar until smooth.
  2. Add vanilla and lemon juice, mixing well.
  3. Add eggs one at a time, beating on low speed after each addition until just combined.
  4. Fold in blueberries gently to avoid crushing them.
Baking
  1. Pour the cheesecake filling over the crust in the springform pan.
  2. Bake for 1 hour or until set but slightly jiggly in the center.
Chilling
  1. Let the cheesecake cool, then refrigerate for at least 4 hours or overnight.
Serving
  1. Serve chilled and enjoy!

Notes

For best results, refrigerate overnight to let flavors meld. Serve with blueberry sauce or powdered sugar for added indulgence.