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Blueberry Crumble Cheesecake

A creamy cheesecake layered with fresh blueberries and topped with a crunchy crumble, perfect for any occasion.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs
  • 1/2 cup melted butter
For the cheesecake filling
  • 4 packages cream cheese (8 oz each)
  • 1 cup sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1 teaspoon lemon juice
  • 2 cups blueberries (fresh or frozen)
For the crumble topping
  • 1/2 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 cup melted butter

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C).
  2. In a mixing bowl, combine graham cracker crumbs and melted butter for the crust.
  3. Press the mixture firmly into the bottom of a springform pan.
  4. In another bowl, beat the cream cheese until smooth, then mix in sugar.
  5. Add eggs one at a time, mixing well after each addition.
  6. Stir in vanilla extract, sour cream, and lemon juice until combined.
  7. Gently fold in blueberries.
  8. Pour the filling over the graham cracker crust.
  9. In a small bowl, mix additional graham cracker crumbs with sugar and melted butter for the crumble topping.
  10. Sprinkle the crumble over the cheesecake filling.
Baking
  1. Bake in the preheated oven for about 50-60 minutes, until the center is set and slightly jiggly.
Cooling
  1. Let the cheesecake cool at room temperature for an hour.
  2. Refrigerate for at least 4 hours or overnight for best results.

Notes

For a gluten-free option, use gluten-free graham crackers. Bake slowly to avoid cracks, and avoid overmixing after adding eggs.