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Blueberry Cheesecake Crumb Cake

Enjoy the luxurious taste of this Blueberry Cheesecake Crumb Cake, combining a buttery crumb topping with a creamy cheesecake base filled with juicy blueberries.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 1/2 cups graham cracker crumbs
  • 0.5 cups 1/2 cup sugar
  • 0.5 cups 1/2 cup unsalted butter, melted
For the cheesecake filling
  • 2 cups 2 cups cream cheese, softened Ensure cream cheese is at room temperature
  • 1 cups 1 cup sugar Adjust according to taste
  • 1 teaspoon 1 teaspoon vanilla extract
  • 2 large 2 large eggs
  • 2 cups 2 cups fresh blueberries Fresh blueberries preferred
For the topping
  • 0.25 cups 1/4 cup all-purpose flour
  • 0.5 teaspoon 1/2 teaspoon baking powder

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium mixing bowl, combine the graham cracker crumbs, half a cup of sugar, and melted butter until it resembles wet sand. Press firmly into the bottom of a greased 9x13-inch baking pan.
  3. In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in the cup of sugar and vanilla extract, mixing well. Add the eggs, one at a time, ensuring each is fully incorporated.
  4. Gently fold in the blueberries without crushing them.
  5. In a small bowl, mix the all-purpose flour and baking powder with the remaining graham cracker crumb mixture. Sprinkle evenly over the cheesecake layer.
Baking
  1. Place the cake in the oven and bake for 45-50 minutes, until the edges are lightly golden and a toothpick inserted comes out clean.
Cooling and Serving
  1. Allow the cake to cool completely before cutting it into squares. It's best served chilled or at room temperature.

Notes

For best texture, use room temperature cream cheese. Use fresh blueberries; if using frozen, thaw and drain them well. Adjust sweetness based on preference. Store leftovers in an airtight container for 3-4 days, or freeze individual squares for 2-3 months.