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Blueberry Crumble Cheesecake Recipe (with VIDEO)

Indulge in my Blueberry Crumble Cheesecake: a creamy, tangy delight with a buttery graham cracker crust, juicy blueberries, and a sweet crumble topping. Perfect summer treat!
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Recipe Type: Dessert
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Calories: 440kcal

Video

Ingredients

Graham Cracker Crust

  • 2 cups crushed graham crackers
  • ¼ cup unsalted melted butter
  • ¼ cup granulated sugar

Cheesecake Filling

  • 24 ounces room temperature cream cheese
  • 1 cup sour cream
  • 1 ¼ cups granulated sugar
  • 1 tablespoon vanilla extract
  • 4 large eggs

Blueberry Layer

  • 1 ½ cups fresh blueberries

Crumble Topping

  • 3 tablespoons melted unsalted butter
  • ½ cup all-purpose flour
  • ½ cup granulated sugar
  • 1 teaspoon cinnamon

Instructions

  • Prepare the Crust: Preheat your oven to 325°F (160°C).
  • In a food processor or blender, crush the graham crackers until they reach a fine flour-like consistency.
  • Mix the crushed graham crackers with the melted butter & sugar until well combined.
  • Firmly press the mixture into the bottom of a springform pan.
  • Bake for 10 minutes and then set aside to cool slightly.
  • In a large mixing bowl, using a hand or stand mixer, beat cream cheese for 2-3 minutes until smooth and creamy.
  • Mix in sour cream, and sugar for 2 to 3 minutes until completely smooth. Wipe down the edges of the bowl to ensure its completely smooth.
  • Add the eggs one at a time, beating after each addition until fully combined.
  • Mix in the vanilla extract.
  • Pour the cheesecake filling over the cooled graham cracker crust and spread evenly.
  • Sprinkle the blueberriese over the cheesecake filling.
  • In a small bowl, mix together the melted butter, flour, sugar, and cinnamon until crumbly.
  • Sprinkle the crumble topping evenly over the blueberries.
  • Bake the cheesecake at 325°F (160°C) for 60 to 70 minutes. The center should still be slightly wobbly.
  • Turn off the oven, leave the door slightly open, and let the cheesecake sit in the oven for 1 hour.
  • After 1 hour, remove the cheesecake from the oven and let it cool on the counter for another hour.
  • Once cooled, refrigerate the cheesecake for at least 4 hours or overnight before slicing and serving.

Nutrition

Calories: 440kcal | Protein: 7g | Saturated Fat: 17g | Cholesterol: 150mg | Sodium: 260mg