Description
This Blueberry Crumble Cheesecake features a buttery graham cracker crust topped with a smooth and creamy cheesecake filling swirled with fresh cooked blueberries. Finished with a crunchy oat crumble topping and more juicy blueberries, it’s a perfect balance of creamy, fruity, and crumbly textures. Baked to silky perfection and chilled to set, this dessert is ideal for celebrations or any special occasion.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
Blueberry Filling
- 2 cups fresh blueberries
Cheesecake Filling
- 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
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ½ tsp cinnamon
- ¼ cup unsalted butter, melted
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs and melted butter until evenly mixed. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- Cook the blueberries: Place the fresh blueberries in a saucepan over medium heat. Cook them until they release their juices and become soft, about 5 minutes. Remove from heat and set aside to cool slightly.
- Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer. Gradually add the granulated sugar while continuing to beat until well combined and smooth.
- Add sour cream, vanilla, and eggs: Mix in the sour cream and vanilla extract. Then add the eggs one at a time, beating gently after each addition until just combined. Avoid overmixing to keep the cheesecake texture tender.
- Incorporate blueberries into batter: Fold half of the cooked blueberry mixture gently into the cheesecake batter, creating a marbled effect. Pour this batter evenly over the prepared graham cracker crust in the springform pan.
- Prepare the crumble topping: In a separate bowl, combine the rolled oats, all-purpose flour, brown sugar, cinnamon, and melted butter. Mix until crumbly. Sprinkle this crumble evenly over the cheesecake batter, then evenly distribute the remaining cooked blueberries on top.
- Bake the cheesecake: Place the springform pan in the preheated oven and bake for 50 to 60 minutes. The edges should be set while the center will still be slightly jiggly. Once done, remove from oven and allow the cheesecake to cool completely at room temperature.
- Chill before serving: After cooling, refrigerate the cheesecake for at least 4 hours, preferably overnight, to let it fully set and develop rich flavors before slicing and serving.
Notes
- For best results, bring eggs to room temperature before mixing to avoid curdling.
- Do not overmix the batter to prevent cracks on the cheesecake surface.
- Using fresh blueberries is preferred, but frozen can be used if thawed and drained.
- Ensure the cheesecake cools fully before refrigerating to maintain texture.
- Serve chilled for a cleaner slice and optimal flavor.
