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Blueberry Crumble Cheesecake

A perfect slice of Blueberry Crumble Cheesecake showing layers of graham cracker crust, creamy filling, blueberry swirl, and crumb topping.
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A recipe for a baked cheesecake featuring a creamy filling, a sweet blueberry layer, and a crunchy streusel topping.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted (for crust)
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 4 large eggs
  • 2 cups fresh or frozen blueberries
  • 1/4 cup lemon juice
  • 1/4 cup cornstarch
  • 1/2 cup all-purpose flour (for crumble)
  • 1/2 cup packed brown sugar (for crumble)
  • 1/4 cup granulated sugar (for crumble)
  • 1/2 cup old-fashioned rolled oats (for crumble)
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces (for crumble)

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and 6 tablespoons melted butter. Press firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Set aside to cool slightly.
  3. Prepare the blueberry layer: In a small saucepan, combine blueberries, lemon juice, and 1/4 cup cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens, about 5 to 7 minutes. Remove from heat and let cool slightly.
  4. Prepare the crumble topping: In a medium bowl, combine flour, brown sugar, granulated sugar, and oats. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Place in the refrigerator while you prepare the cheesecake batter.
  5. Prepare the cheesecake batter: Beat the softened cream cheese with 1 1/2 cups sugar until smooth. Beat in vanilla extract and sour cream. Add eggs one at a time, mixing just until combined after each addition. Do not overmix.
  6. Assemble the cheesecake: Pour half of the cheesecake batter over the cooled crust. Spoon half of the cooled blueberry mixture over the batter. Top with the remaining cheesecake batter, then dollop the remaining blueberry mixture on top. Gently swirl with a knife if desired.
  7. Sprinkle the chilled crumble topping evenly over the top layer.
  8. Bake using a water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  9. Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  10. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling helps prevent cracks.
  11. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack, then chill in the refrigerator for at least 6 hours, preferably overnight, before serving.

Notes

  • For a smoother blueberry swirl, you can gently fold the blueberry mixture into the top layer of the batter instead of dolloping.
  • If you do not want to use a water bath, bake the cheesecake at 325°F (160°C) for 70 to 85 minutes and follow the slow cooling process in the turned-off oven.
  • You can substitute walnuts or pecans for the oats in the crumble topping for a different texture.

Nutrition

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