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Blueberry Crumble Cheesecake
Emily

Blueberry Crumble Cheesecake

A decadent cheesecake featuring a buttery graham cracker crust, creamy vanilla filling, and a topping of juicy blueberries and crunchy streusel.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • 0.5 cup butter melted, for crust
  • 32 oz cream cheese full-fat, room temp
  • 1 cup sugar granulated
  • 1 cup sour cream full-fat
  • 4 large eggs room temp
  • 2 cups blueberries fresh or frozen
  • 0.5 cup flour for crumble
  • 0.33 cup brown sugar packed
  • 0.25 cup butter cold, for crumble

Equipment

  • 9-inch Springform Pan
  • Stand mixer
  • Mixing bowls

Method
 

  1. Make Crust: Mix crumbs, sugar, and melted butter. Press into pan. Bake at 325°F for 10 mins.
  2. Make Filling: Beat cream cheese and sugar. Add sour cream and vanilla. Mix in eggs one by one gently.
  3. Prep Toppings: Toss blueberries with flour/sugar. Mix crumble ingredients until clumpy.
  4. Assemble: Pour batter over crust. Top with berries and crumble.
  5. Bake: Bake at 325°F (160°C) for 60-70 mins until center is slightly wobbly.
  6. Cool: Cool in oven for 1 hour, then refrigerate for 6+ hours.

Notes

  • Ensure all dairy is at room temperature to prevent lumps.
  • Do not overmix the batter to avoid cracks.
  • Cool gradually in the oven before refrigerating.