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Blueberry Crumble Cheesecake recipe

Blueberry Crumble Cheesecake — Bright Lemon in Every Bite

Blueberry Crumble Cheesecake: Make Blueberry Crumble Cheesecake with pantry staples, clear cues, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup 1 stick unsalted butter, melted
  • 2 8 oz packages cream cheese, softened
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • 1 ½ cups fresh or frozen blueberries
  • 1 tablespoon cornstarch
  • ½ teaspoon lemon juice
  • ½ cup all-purpose flour
  • ¼ cup brown sugar
  • ¼ cup cold butter cut into small cubes

Method
 

  1. Preheat oven to 325°F. Grease a 9-inch springform pan or line the bottom with parchment paper.
  2. Make the crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
  3. Prepare the cheesecake filling: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla and sour cream. Pour over the cooled crust.
  4. Make the blueberry topping: In a small saucepan, combine blueberries, sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring often, until thickened (about 5 minutes). Set aside to cool slightly.
  5. Make the crumble: In a bowl, mix flour and brown sugar. Cut in the cold butter using a fork or your hands until the mixture looks like coarse crumbs.
  6. Assemble the cheesecake: Spoon the blueberry topping over the cheesecake layer. Sprinkle crumble topping evenly over the blueberries.
  7. Bake for 45-55 minutes, or until the center is set. It should jiggle slightly but not be runny. Let it cool in the pan, then refrigerate for at least 4 hours or overnight.
  8. Slice, serve, and enjoy this rich, fruity dessert!
  9. Prep Time: 25 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 20 minutes (plus chilling time)
  10. Kcal: Approx. 420 per slice | Servings: 10-12