Description

This Blueberry Crumble Cheesecake features a buttery graham cracker crust, creamy cheesecake filling with fresh blueberries folded inside, and a delicious oat crumble topping studded with juicy blueberries. Baked until perfectly set, it offers a delightful balance of tartness from the berries and rich sweetness from the cream cheese, making it an irresistible dessert for any occasion.

Ingredients

Scale

Crust

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted

Filling

2 cups fresh blueberries
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
¾ cup all-purpose flour
½ cup brown sugar
½ tsp cinnamon
¼ cup unsalted butter, melted
Remaining fresh blueberries (about 1 cup)

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Instructions

Preheat and Prepare Crust: Preheat oven to 350°F (175°C). In a bowl, mix graham cracker crumbs and melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
Cook Blueberries: In a saucepan over medium heat, cook 2 cups of fresh blueberries for about 5 minutes, until they release their juices and soften. Remove from heat and set aside to cool slightly.
Make Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add granulated sugar while continuing to mix well.
Add Remaining Filling Ingredients: Mix in sour cream and vanilla extract. Add eggs one at a time, mixing just until combined after each addition. Stir in ½ teaspoon cinnamon.
Fold in Blueberries and Pour Over Crust: Gently fold half of the cooked blueberries into the cheesecake batter, then pour this mixture evenly over the prepared crust in the springform pan.
Prepare Crumble Topping: In another bowl, combine rolled oats, all-purpose flour, brown sugar, and cinnamon. Stir in melted butter until the mixture forms a crumbly texture. Sprinkle this crumble evenly over the cheesecake batter. Top with the remaining fresh blueberries.
Bake Cheesecake: Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
Cool and Chill: Allow the cheesecake to cool at room temperature. Then refrigerate for at least 4 hours, preferably overnight, to allow it to fully set and develop flavors.

Notes

Use room temperature eggs and cream cheese for a smoother batter.
Be careful not to overmix the batter after adding eggs to avoid cracks during baking.
The slight jiggle in the center indicates the perfect cheesecake doneness; it will firm up as it cools.
For added flavor, you can add a teaspoon of lemon zest to the batter.
Make sure to fully chill before serving for the best texture and taste.

Prep Time: 25 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American