Description
This Blueberry Crumble Cheesecake is a rich and creamy dessert layered with juicy blueberries, fresh lemon zest, and a buttery graham cracker crust. Topped with a golden oat and brown sugar crumble, it’s a perfect balance of sweet, tart, and crunchy — like a bakery-quality treat made at home.
Ingredients
- Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- ½ cup unsalted butter, melted
- Cheesecake Filling:
- 24 oz cream cheese, softened at room temperature
- 1¼ cups granulated sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- ½ cup heavy whipping cream
- Blueberry Layer:
- 2 cups fresh blueberries
- 1 tablespoon granulated sugar
- 1 tablespoon all-purpose flour
- 2 teaspoons lemon juice
- Crumble Topping:
- ½ cup light brown sugar
- ½ cup all-purpose flour
- ½ cup rolled oats
- 4 tablespoons unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and spray the sides with cooking spray.
- In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press into the bottom and slightly up the sides of the pan. Bake for 10 minutes. Set aside to cool.
- In a large bowl, beat cream cheese, vanilla, and sugar until smooth and fluffy. Beat in eggs two at a time, mixing just until combined. Slowly add the cream while mixing on low speed until smooth.
- Wrap the outside of the springform pan in a double layer of foil. Pour the cheesecake batter over the crust and smooth the top.
- In a small bowl, toss blueberries with sugar, flour, and lemon juice. Scatter evenly over the cheesecake batter.
- In another bowl, mix brown sugar, flour, and oats. Add melted butter and stir until crumbly. Sprinkle evenly over the blueberries.
- Place the springform pan into a large roasting pan. Pour hot water into the outer pan until it reaches halfway up the sides of the springform pan.
- Bake for 1 hour to 1 hour 25 minutes, or until the topping is golden and the center jiggles slightly when gently shaken.
- Remove from oven and cool at room temperature for 1 hour.
- Refrigerate for at least 6 hours or overnight before slicing and serving.
Notes
- Use full-fat cream cheese and heavy cream for best results.
- Ensure the springform pan is tightly sealed with foil to prevent water from leaking in.
- The cheesecake will firm up significantly as it chills.
- Can be made a day in advance and stored in the fridge until serving.
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 35g
- Sodium: 320mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 155mg
