Description
This Blueberry Crumble Cheesecake combines a creamy, smooth cream cheese filling with fresh, juicy blueberries and a delightful oat crumble topping. Baked on a buttery graham cracker crust, it offers a perfect balance of tart and sweet, with a satisfying crunchy finish—ideal for any dessert lover seeking an elegant yet approachable treat.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
Blueberry Layer
- 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)
Crumble Topping
- 1 cup rolled oats
- ½ tsp cinnamon
- Additional melted butter (about 2 tbsp estimated, if needed for crumble consistency)
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a bowl, combine the graham cracker crumbs with the melted butter, mixing thoroughly. Press this mixture evenly into the bottom of a 9-inch springform pan to form the crust layer.
- Cook the blueberries: Place the fresh blueberries in a saucepan over medium heat and cook until they begin to release their juices, 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. Gradually add the granulated sugar while continuing to mix well, ensuring no lumps remain.
- Add remaining wet ingredients: Incorporate the sour cream and vanilla extract into the cream cheese mixture. Then add the eggs one at a time, mixing gently after each addition until just combined to avoid overmixing.
- Combine blueberries and pour batter: Fold half of the cooked blueberries into the cheesecake batter, distributing them evenly. Pour this mixture carefully over the prepared graham cracker crust in the springform pan.
- Prepare crumble topping: In a separate bowl, mix the rolled oats, cinnamon, and an estimated 2 tablespoons of melted butter until crumbly. Sprinkle this crumble mixture evenly over the cheesecake batter. Scatter the remaining cooked blueberries on top of the crumble.
- Bake the cheesecake: Place the springform pan in the preheated oven and bake for 50 to 60 minutes. The cheesecake edges should be set while the center remains slightly jiggly. Remove from oven and allow it to cool at room temperature.
- Chill before serving: Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to fully set and develop its flavors before slicing and serving.
Notes
- Using room temperature eggs and cream cheese helps achieve a smoother batter without lumps.
- If you prefer a more pronounced crumble texture, add a bit more oats and a tablespoon more butter to the topping.
- Refrigerating overnight enhances the cheesecake’s flavor and texture.
- For a gluten-free version, substitute graham cracker crumbs with gluten-free crumbs or crushed nuts.
- Ensure not to overbake to maintain a creamy center consistency.
