Description
This Blueberry Crumble Cheesecake combines a creamy, smooth cheesecake base with fresh blueberry swirls and a crunchy oat crumble topping. The graham cracker crust adds a buttery foundation, while the fresh blueberries cook down to a juicy compote that enhances the dessert’s natural sweetness. Baked to perfection, it offers a delightful balance of tangy, sweet, and crunchy textures, perfect for any 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
- ¼ cup all-purpose flour
- ¼ cup brown sugar
- ½ tsp cinnamon
- ¼ cup unsalted butter, melted
Instructions
- Prepare crust: Preheat the oven to 350°F (175°C). In a bowl, combine the graham cracker crumbs and melted butter thoroughly. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust.
- Cook blueberries: In a saucepan over medium heat, cook the fresh blueberries until they begin to release their juices, about 5 minutes. Remove from heat and set aside to cool slightly.
- Make cheesecake batter: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar, beating well to ensure it is fully incorporated.
- Add wet ingredients: To the cream cheese mixture, add the sour cream and vanilla extract. Then, add the eggs one at a time, mixing just until combined after each addition to avoid overmixing.
- Incorporate blueberries: Gently fold half of the cooked blueberries into the cheesecake batter. Pour this combined mixture evenly over the prepared graham cracker crust in the springform pan.
- Prepare crumble topping: In a separate bowl, mix rolled oats, flour, brown sugar, cinnamon, and melted butter until the mixture is crumbly. Sprinkle this crumble topping evenly over the cheesecake batter. Then scatter the remaining cooked blueberries over the top.
- Bake: Place the springform pan in the oven and bake for 50 to 60 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
- Cool and chill: Remove the cheesecake from the oven and allow it to cool at room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours to set properly before serving.
Notes
- Use room temperature eggs and cream cheese for a smooth batter without lumps.
- Do not overmix the cheesecake batter to prevent cracks during baking.
- Chilling the cheesecake thoroughly improves texture and flavor development.
- The crumble topping adds a delightful crunchy contrast to the creamy filling.
- Can be stored in the refrigerator for up to 3 days; freeze for longer storage.
