Description
Creamy cheesecake layered with juicy blueberries and topped with a golden crumble—perfect for dessert lovers.
Ingredients
For the Graham Cracker Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tbsp unsalted butter, melted
For the Cheesecake Filling:
24 oz cream cheese, softened
¾ cup granulated sugar
2 tbsp all-purpose flour
3 large eggs
1 tsp vanilla extract
½ cup sour cream
For the Blueberry Topping:
2 cups fresh or frozen blueberries
¼ cup granulated sugar
1 tbsp lemon juice
1 tbsp cornstarch mixed with 1 tbsp water
For the Crumble Topping:
½ cup rolled oats
⅓ cup all-purpose flour
⅓ cup brown sugar
¼ tsp cinnamon
¼ cup unsalted butter, cold and cubed
Instructions
Preheat oven to 325°F (163°C). Line and grease a 9-inch springform pan.
Make the crust: Combine graham crumbs, sugar, and melted butter. Press into bottom of pan. Bake 8–10 minutes. Let cool.
Prepare blueberry topping: In a saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until berries soften. Stir in cornstarch slurry and simmer until thickened. Let cool.
Make the filling: Beat cream cheese and sugar until smooth. Add flour, then eggs one at a time. Mix in vanilla and sour cream just until combined.
Pour cheesecake filling over cooled crust. Swirl ⅔ of blueberry mixture into batter.
Make crumble topping: In a bowl, combine oats, flour, brown sugar, and cinnamon. Cut in butter until mixture is crumbly. Sprinkle evenly over cheesecake.
Bake 60–70 minutes, or until center is set with slight jiggle.
Let cool 1 hour in oven with door cracked, then chill for at least 4 hours or overnight.
Top with remaining blueberry mixture before serving.
Notes
Frozen blueberries work well but may need extra cornstarch for thickening.
Avoid overmixing batter to prevent cracks.
For extra crunch, toast the crumble topping separately and add just before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
