Description
Indulge in the delightful combination of creamy cheesecake, sweet blueberries, and a crunchy crumble topping with this Blueberry Crumble Cheesecake recipe. Perfect for any dessert lover!
Ingredients
Scale
Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 tablespoons all-purpose flour
Blueberry Layer:
- 2 cups fresh or frozen blueberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
Crumble Topping:
- ½ cup old-fashioned rolled oats
- ½ cup all-purpose flour
- ½ cup light brown sugar, packed
- 6 tablespoons cold unsalted butter, cubed
Instructions
- Prepare Crust: Preheat oven to 325°F. Mix graham cracker crumbs, sugar, and melted butter. Press into pan.
- Make Filling: Beat cream cheese and sugar, add eggs one at a time, then mix in vanilla, sour cream, and flour. Pour over crust.
- Add Blueberries: Cook blueberries, sugar, and lemon juice until thickened. Spoon over batter.
- Add Crumble: Combine oats, flour, brown sugar, and butter. Sprinkle over blueberries.
- Bake: Bake until set but slightly jiggly. Cool, then refrigerate before serving.
Notes
- For a smoother top, bake in a water bath to prevent cracks.
- You can use blackberries or raspberries instead of blueberries.
- Frozen berries can be used without thawing.
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 510
- Sugar: 37 g
- Sodium: 320 mg
- Fat: 31 g
- Saturated Fat: 18 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 115 mg
