Blueberry Crumble Cheesecake

Creamy, fruity, and topped with a golden crumble, this Blueberry Crumble Cheesecake is an irresistible dessert that combines the best of three worlds: classic cheesecake, sweet blueberry pie, and buttery crumble topping. With a crisp graham cracker crust, a luscious vanilla cheesecake layer, juicy blueberry filling, and a crunchy oat topping, this showstopping dessert is perfect for holidays, birthdays, or any time you want to impress your guests.

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Why You’ll Love This Recipe
Triple Delight – Combines cheesecake, blueberry pie, and a crisp crumble topping.
Make-Ahead Friendly – Perfect for prepping a day before your event.
Sweet & Tangy – Cream cheese and blueberries make a balanced and flavorful pair.
Texture Heaven – Silky filling, fruity layer, and crunchy top in every bite.
Eye-Catching – A beautiful dessert that looks as impressive as it tastes.

Ingredients You’ll Need

For the Graham Cracker Crust:
1½ cups graham cracker crumbs
¼ cup granulated sugar
6 tbsp unsalted butter, melted

For the Cheesecake Filling:
2 (8 oz) blocks cream cheese, softened
½ cup sour cream
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
2 tbsp all-purpose flour
Zest of ½ lemon (optional, for brightness)

For the Blueberry Layer:
1½ cups fresh or frozen blueberries
2 tbsp granulated sugar
1 tbsp lemon juice
1 tsp cornstarch mixed with 1 tbsp water

For the Crumble Topping:
⅓ cup all-purpose flour
¼ cup old-fashioned oats
3 tbsp brown sugar
¼ tsp cinnamon
3 tbsp unsalted butter, cold and cubed
Pinch of salt

Tools You’ll Need
9-inch springform pan
Electric mixer or stand mixer
Mixing bowls
Spatula
Saucepan
Parchment paper (optional)
Baking sheet (for water bath)

Step-by-Step Instructions

Step 1: Make the Crust

1. Preheat your oven to 325°F (163°C).
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly moistened.
3. Press into the bottom of a 9-inch springform pan and slightly up the sides.
4. Bake for 8–10 minutes, then set aside to cool.

Step 2: Prepare the Blueberry Layer

1. In a small saucepan, combine blueberries, sugar, and lemon juice over medium heat.
2. Cook for 4–5 minutes until the berries begin to burst and release juice.
3. Stir in the cornstarch slurry and simmer until thickened (about 1 minute).
4. Remove from heat and let cool to room temperature.

Step 3: Make the Cheesecake Filling

1. In a large bowl, beat cream cheese until smooth.
2. Add sour cream, sugar, flour, and lemon zest, and mix until combined.
3. Beat in eggs one at a time, then stir in vanilla. Don’t overmix—just until smooth.

Step 4: Assemble the Cheesecake

1. Pour the cheesecake filling over the baked crust.
2. Spoon the cooled blueberry sauce over the top, gently swirling with a knife if desired (or layer it without swirling).

Step 5: Make the Crumble Topping

1. In a bowl, mix flour, oats, brown sugar, cinnamon, and salt.
2. Cut in the cold butter with a fork or fingers until the mixture resembles coarse crumbs.
3. Sprinkle crumble evenly over the blueberry layer.

Step 6: Bake the Cheesecake

1. Wrap the bottom of your springform pan with foil and place in a larger baking dish.
2. Pour hot water into the outer dish to create a water bath.
3. Bake at 325°F for 55–65 minutes, or until the edges are set and the center has a slight jiggle.
4. Turn off oven, crack the door, and let the cheesecake cool inside for 1 hour.
5. Remove from oven and chill in the fridge for at least 4 hours or overnight.

Step 7: Slice and Serve

1. Once fully chilled, run a knife around the edge of the pan and release the springform.
2. Slice with a warm knife for clean edges.
3. Serve as is, or with whipped cream and extra fresh blueberries on top.

Tips for the Best Blueberry Crumble Cheesecake
Use Room Temperature Ingredients – Ensures smooth batter and even baking.
Don’t Overmix – Helps prevent cracks and keeps the cheesecake creamy.
Cool Slowly – Cooling in the oven helps avoid sinking or cracking.
Fresh or Frozen Blueberries – Both work great—just don’t thaw frozen berries first.
Make Ahead – Chill overnight for best flavor and texture.

Serving Suggestions
Top with whipped cream or a dusting of powdered sugar.
Pair with a hot cup of coffee or tea.
Add a drizzle of lemon glaze for a tangy twist.
Serve with vanilla ice cream for an indulgent dessert plate.

How to Store & Freeze

Storing:
Cover and refrigerate for up to 5 days. Store in the springform base or airtight container.

Freezing:
Wrap tightly in plastic wrap and foil (without toppings) and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Frequently Asked Questions

1. Can I use store-bought blueberry jam instead?
   Yes, but homemade gives a fresher, tangier taste. Warm the jam slightly for easier spreading.
2. Do I have to use a water bath?
   It’s recommended for even baking and preventing cracks, but not required.
3. Can I skip the crumble topping?
   Sure, but the crumble adds texture and contrast that makes this cheesecake extra special.
4. Can I make this gluten-free?
   Yes—use gluten-free graham crackers and a 1:1 gluten-free flour substitute.
5. What’s the best knife to slice cheesecake?
   A thin, sharp knife dipped in hot water and wiped clean between slices gives the cleanest cuts.

Final Thoughts
This Blueberry Crumble Cheesecake is the ultimate dessert for any occasion—rich, fruity, and full of texture. With its buttery crust, creamy filling, sweet berry layer, and crunchy topping, it’s a decadent delight that looks as good as it tastes. Whether you’re baking for a celebration or just craving something special, this cheesecake is guaranteed to impress.

Try it for your next gathering and share your masterpiece—I’d love to see your blueberry-filled creations!

Preparation Time: 30 minutes
Cooking Time: 65 minutes
Chilling Time: 4 hours or overnight
Cuisine: American

Nutritional Information (Per Serving):
Calories: 420 | Protein: 7g | Carbohydrates: 35g | Fat: 28g | Fiber: 2g | Sodium: 280mg

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