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Blueberry Crumble Cheesecake Recipe

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4.1 from 65 reviews

This Blueberry Crumble Cheesecake combines a rich and creamy cheesecake layer with a sweet blueberry topping and a crunchy crumble on top. The graham cracker crust provides a buttery base, while the blueberry layer adds a refreshing fruity twist. Baked in a water bath to ensure a smooth, crack-free finish, this dessert is perfect for special occasions or anytime you want a delicious homemade treat.

  • Total Time: 5 hours 30 minutes
  • Yield: 10 servings

Ingredients

Crumble

  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar (lightly packed)
  • 4 Tbsp unsalted butter

Graham Cracker Crust

  • 2 cups graham cracker crumbs (12-14 crackers)
  • 1/4 cup brown sugar (lightly packed)
  • 6 Tbsp unsalted butter (melted)

Cheesecake Layer

  • 24 oz cream cheese (room temperature, 3 packages)
  • 1 cup granulated sugar
  • 1/2 cup sour cream
  • 1 1/2 tsp vanilla extract
  • 3 large eggs

Blueberry Layer

  • 2 cups fresh blueberries
  • 1 Tbsp granulated sugar
  • 1 tsp all-purpose flour
  • 1 tsp lemon juice

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325℉. Line the bottom of a 9-inch springform pan with parchment paper and spray the sides with cooking spray. Set aside.
  2. Make the Crumble: In a small bowl, mix together the all-purpose flour, brown sugar, and unsalted butter using a fork or your hands until the mixture is crumbly. Place the bowl in the refrigerator to chill while you prepare the other components.
  3. Prepare Graham Cracker Crust: Crush the graham crackers inside a Ziploc bag until fine crumbs form. In a bowl, combine the crushed graham crackers, brown sugar, and melted butter. Press this mixture firmly into the bottom and about halfway up the sides of the prepared springform pan to form the crust.
  4. Make the Cheesecake Layer: Using a large bowl, beat the room temperature cream cheese with granulated sugar until smooth. Add sour cream and vanilla extract, beating again until well combined. Finally, add the eggs one at a time, beating after each addition. Pour this cheesecake mixture evenly over the graham cracker crust.
  5. Prepare Blueberry Layer: Toss the fresh blueberries with granulated sugar, all-purpose flour, and lemon juice to coat them evenly. Spread this blueberry mixture gently over the cheesecake layer.
  6. Add the Crumble: Remove the crumble mixture from the refrigerator and sprinkle it evenly over the blueberry layer.
  7. Prepare Water Bath and Bake: Wrap the springform pan in aluminum foil to prevent water from leaking in during baking. Place the wrapped pan into a large, deep baking pan and fill the baking pan with about 2 inches of hot water. This water bath will help keep the cheesecake moist and prevent cracking. Carefully place the whole setup into the preheated oven and bake for 55-60 minutes or until the center jiggles slightly when gently shaken.
  8. Cool and Chill: After baking, turn off the oven and open the door slightly. Allow the cheesecake to cool inside the oven for 1 hour. Then, remove the cheesecake from the water bath and let it cool completely at room temperature before refrigerating it for at least 4 hours or overnight to set fully.
  9. Serve: Once chilled and set, remove the cheesecake from the springform pan, slice, serve, and enjoy your delicious Blueberry Crumble Cheesecake!

Notes

  • Using room temperature cream cheese ensures a smooth and lump-free cheesecake batter.
  • The water bath prevents cracks by providing gentle and even heat to the cheesecake while baking.
  • Make sure not to overbeat the batter to avoid incorporating too much air, which can cause cracks.
  • The crumble topping can be chilled for up to 24 hours in advance.
  • Store leftovers covered in the refrigerator for up to 3-4 days for best freshness.
  • Author: ELLA
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/blueberry-crumble-cheesecake-recipe/