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Easy Blueberry Crumble Cheesecake

A delightful dessert that combines smooth cheesecake with a juicy blueberry filling and a crispy crumble topping, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups sugar
  • 0.5 cups butter, melted
For the filling
  • 2 cups cream cheese, softened
  • 1 cups sour cream
  • 1 cups sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups blueberries (fresh or frozen)
For the crumble topping
  • 0.5 cups brown sugar
  • 0.5 cups rolled oats
  • 0.25 cups flour
  • 1 teaspoon cinnamon
  • 2 tablespoons butter, melted

Method
 

Preparation
  1. In a large bowl, combine the graham cracker crumbs, 1/2 cup sugar, and melted butter. Mix until fully integrated. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Set aside.
  2. In another bowl, beat the softened cream cheese until smooth. Gradually add 1 cup of sugar, mixing until combined. Add the sour cream and mix until silky. Incorporate the eggs one at a time, mixing well after each addition. Finally, add vanilla extract and stir until smooth.
  3. Fold in the blueberries gently, ensuring not to break them apart. Pour this delightful mixture over the crust in the springform pan, smoothing out the top.
  4. In a separate bowl, combine the brown sugar, rolled oats, flour, and cinnamon. Pour in a bit of melted butter and mix well until the crumble is sticky but crumbly.
Baking
  1. Sprinkle the crumble evenly over the cheesecake filling. Bake at 325°F (160°C) for about 60 minutes, or until the center is set but still slightly wobbly.
  2. Allow the cheesecake to cool at room temperature for about an hour before refrigerating for additional chilling. This helps the flavors meld beautifully.
  3. Slice and enjoy!

Notes

For a lighter version, substitute some cream cheese with Greek yogurt. Allow cheesecake to chill properly to enhance its flavors. Avoid overmixing the batter to prevent cracking during baking. Store in an airtight container for up to 5 days or freeze for up to 3 months. Reheat at room temperature or in the microwave for 10-15 seconds.