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Blueberry Crumble Cheesecake

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Indulge in a rich, creamy cheesecake combined with sweet-tart blueberries and topped with a crispy, buttery crumble.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons melted butter
  • 2 tablespoons sugar
  • 24 oz cream cheese, softened
  • 3/4 cup sugar
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blueberries
  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar
  • 4 tablespoons cold butter, cubed

Instructions

  1. Preheat your oven to 325°F (160°C) and line the bottom of a springform pan with parchment paper to prevent sticking.
  2. Combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar in a medium bowl. Mix well and press firmly into the bottom of the prepared pan.
  3. Bake the crust for 10 minutes, then allow it to cool completely.
  4. Beat the cream cheese and 3/4 cup of sugar together in a large mixing bowl until smooth and creamy.
  5. Add the eggs one at a time, mixing well after each addition.
  6. Stir in the sour cream and vanilla extract until just combined.
  7. Fold in the blueberries gently to preserve their shape.
  8. Pour the filling over the cooled crust and smooth the top.
  9. Mix the flour and brown sugar together for the crumble. Cut in the cold cubed butter until the mixture resembles coarse crumbs.
  10. Sprinkle the crumble topping evenly over the cheesecake filling.
  11. Bake for 50-60 minutes until the center is just set and the topping is golden brown.
  12. Cool completely at room temperature, then refrigerate for at least 4 hours (or overnight) before slicing.

Notes

For a lighter version, use low-fat cream cheese or Greek yogurt. Consider adding lemon zest or other fruits for variations.

Nutrition

Find it online: https://yummyfirst.com/blueberry-crumble-cheesecake-delight/