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Blueberry Crumble Cheesecake

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A delightful Blueberry Crumble Cheesecake that combines creamy cheesecake with fresh blueberries and a crunchy crumble topping for an unforgettable dessert experience.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • 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)
  • 1 cup rolled oats
  • ½ tsp cinnamon
  • Approximately ¼ cup additional granulated sugar for crumble
  • 1 cup reserved fresh blueberries (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs and melted butter. Press into the bottom of a 9-inch springform pan to form the crust.
  2. Cook the 2 cups of fresh blueberries in a saucepan over medium heat until they release their juices (about 5 minutes). Remove from heat and cool slightly.
  3. Beat the softened cream cheese until smooth. Gradually add sugar, mixing well. Add sour cream and vanilla extract, mixing until smooth.
  4. Incorporate the eggs one at a time, mixing each until just combined.
  5. Fold half of the cooked blueberries into the cheesecake batter and pour over the crust.
  6. Mix the oats, graham cracker crumbs, cinnamon, and sugar in a separate bowl. Stir in melted butter until crumbly.
  7. Sprinkle the crumble topping over the cheesecake batter and scatter remaining blueberries on top.
  8. Bake for 50 to 60 minutes until edges are set and the center is slightly jiggly. Cool to room temperature.
  9. Chill in the refrigerator for at least 4 hours before serving.

Notes

Serve with whipped cream or vanilla ice cream. This cheesecake improves in flavor after a few days in the fridge.

Nutrition

Find it online: https://cookingwithmayaa.com/easy-blueberry-crumble-cheesecake-recipe/

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