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Blueberry Cheesecake Crumb Cake

A delightful fusion of rich cheesecake filling and fresh blueberries, all nestled under a crumbly topping, perfect for family gatherings and special occasions.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 1/2 cups graham cracker crumbs
  • 0.5 cups 1/2 cup unsalted butter, melted Ensure the butter is fully melted for proper mixing.
  • 0.25 cups 1/4 cup sugar
For the cheesecake filling
  • 1 cup 1 cup cream cheese, softened Make sure it's at room temperature for easy mixing.
  • 0.5 cups 1/2 cup sugar
  • 0.5 cups 1/2 cup sour cream Can substitute with Greek yogurt for a lighter option.
  • 2 pieces 2 eggs Ensure they are at room temperature.
  • 1 teaspoon 1 teaspoon vanilla extract
  • 2 cups 2 cups fresh blueberries Make sure they are rinsed and drained.
For the crumb topping
  • 0.25 cups 1/4 cup flour

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Stir until the mixture resembles wet sand. Press this mixture evenly into the bottom of a greased baking pan.
  3. In another bowl, beat together the softened cream cheese, 1/2 cup sugar, sour cream, eggs, and vanilla extract until smooth and creamy.
  4. Gently fold in the fresh blueberries.
  5. Pour the creamy filling over the crust, spreading it evenly.
  6. In a separate bowl, combine any remaining graham cracker crumbs with a bit more melted butter and flour to create a crumbly topping. Sprinkle this evenly over the cheesecake filling.
Baking
  1. Place the assembled cake in the preheated oven and bake for 50-60 minutes or until the edges are set and the middle slightly jiggles.
  2. If the top starts to brown too quickly, tent it with foil.
Cooling and Serving
  1. Allow the cake to cool completely in the pan before slicing.
  2. Serve with a dollop of whipped cream or fresh fruit, if desired.

Notes

Store in an airtight container in the refrigerator for up to five days. Can be frozen for up to two months. Thaw overnight in the refrigerator and reheat individual slices in the microwave for about 10-15 seconds.