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Blueberry Crumble Cheesecake

A delightful dessert that combines creamy cheesecake with a crunchy blueberry crumble, perfect for any occasion.
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Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 2 cups graham cracker crumbs
  • ½ cup sugar
  • ½ cup butter, melted
For the Cheesecake Filling
  • 3 packages (8 oz) cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs use room temperature eggs
  • 1 ½ cups fresh blueberries fresh preferred, can use frozen if drained
For the Crumble Topping
  • 1 cup crumble topping made from oats, flour, butter, and brown sugar

Method
 

Preparation
  1. In a medium-sized bowl, combine the graham cracker crumbs and ½ cup sugar.
  2. Add the melted butter and mix until well combined. Press this mixture into the bottom of a 9-inch springform pan.
Making the Cheesecake Filling
  1. In a large mixing bowl, beat the softened cream cheese until smooth.
  2. Gradually add in 1 cup sugar, then add the vanilla extract and mix for another minute.
Adding Eggs and Blueberries
  1. Beat in the eggs one at a time, scraping down the sides to ensure everything is well combined.
  2. Gently fold in the fresh blueberries into the cream cheese mixture.
Baking
  1. Pour the cheesecake filling over the prepared crust in the springform pan.
  2. Sprinkle the crumble topping evenly over the cheesecake filling.
  3. Bake in a preheated oven at 325°F (163°C) for 50-60 minutes, or until the center is set.
Cooling and Serving
  1. Allow the cheesecake to cool at room temperature for about 1 hour.
  2. Cover it with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
  3. Carefully remove the springform pan, slice, and serve.

Notes

Store in the refrigerator for up to 5 days or freeze wrapped in plastic and aluminum foil for up to 3 months. Thaw overnight in the fridge before serving.