Description
Blueberry Crumble Cheesecake with creamy filling, fresh blueberries, and buttery crumble topping.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons sugar
- 2 cups fresh blueberries
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 24 ounces cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Preheat oven to 325°F and prepare a 9-inch springform pan.
- Mix crust ingredients and press into pan. Chill.
- Combine blueberries with sugar, cornstarch, and lemon juice.
- Beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in vanilla and sour cream.
- Pour batter over crust. Add blueberry mixture on top.
- Prepare crumble and sprinkle over cheesecake.
- Bake 55-65 minutes until slightly set. Cool gradually and refrigerate at least 4 hours before serving.
Notes
- Use room temperature cream cheese.
- Cool gradually to prevent cracks.
- Refrigerate overnight for best flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 110mg