Description
An Incredible Ultimate Blueberry Crumble Cheesecake recipe combining creamy cheesecake, tart blueberries, and a crunchy crumble topping for a delightful dessert experience.
Ingredients
- For the Crust: 1 ½ cups graham cracker crumbs, ½ cup unsalted butter melted, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon
- For the Cheesecake: 3 (8-ounce) packages cream cheese softened, 1 cup granulated sugar, 3 large eggs, 1 teaspoon vanilla extract, 1/4 cup sour cream
- For the Blueberry Filling: 2 cups fresh or frozen blueberries, 1/4 cup granulated sugar, 1 tablespoon cornstarch, 1 tablespoon lemon juice
- For the Crumble Topping: 1 cup rolled oats, ½ cup all-purpose flour, 1/2 cup brown sugar, 1/4 cup granulated sugar, 1/2 cup unsalted butter melted
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs, melted butter, granulated sugar, and cinnamon. Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust.
- Bake the crust in the preheated oven for 10 minutes. Remove and let cool slightly while preparing the cheesecake filling.
- Make the cheesecake filling by beating the softened cream cheese until smooth and creamy in a large mixing bowl. Gradually add the granulated sugar, mixing until well combined.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until just combined to complete the cheesecake filling.
- Prepare the blueberry filling in a separate saucepan. Combine the blueberries, granulated sugar, cornstarch, and lemon juice. Cook over medium heat until the blueberries start to burst and the mixture thickens, about 5-7 minutes. Remove from heat and let cool slightly.
- Layer the cheesecake by pouring half of the cheesecake filling over the cooled crust. Spoon the blueberry filling over this layer, then pour the remaining cheesecake filling on top.
- Bake the incredible Blueberry Crumble Cheesecake for 50-60 minutes, or until the center is set but still slightly jiggly.
- Cool the cheesecake by removing it from the oven and letting it cool at room temperature. Then refrigerate for at least 30-45 minutes.
- Prepare the crumble topping by combining rolled oats, flour, brown sugar, granulated sugar, and melted butter in a mixing bowl. Mix until crumbly.
- Add the crumble topping by removing the cheesecake from the refrigerator and evenly sprinkling the crumble topping over the cheesecake.
- Perform the final bake by returning the assembled Blueberry Crumble Cheesecake to the oven and baking for an additional 15-20 minutes until the topping is golden brown.
- Cool and serve the finished Blueberry Crumble Cheesecake. Once finished baking, remove from the oven and allow to cool completely before refrigerating for several hours or overnight.
Notes
- For the best flavor, opt for fresh blueberries if possible.
- Allow the cheesecake to sit in the refrigerator for several hours or overnight for enhanced flavors and improved texture.
- Ensure your cream cheese is at room temperature before mixing for a smoother cheesecake filling.
- Keep an eye on the cheesecake towards the end of the baking time as ovens can vary.
- To achieve clean cuts, use a warm, dry knife between slices, wiping the knife after each cut.
- Prep Time: 30 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 15g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 6g
- Cholesterol: N/A