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Blueberry Crumble Cheesecake

Creamy baked cheesecake swirled with blueberry filling and topped with buttery crumble.
Print Recipe
Prep Time 25 minutes
Cook Time 1 hour
Chill Time 4 hours
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs
  • 0.5 cup unsalted butter melted
  • 2 tbsp sugar
Cheesecake Filling
  • 3 packages cream cheese softened
  • 0.75 cup granulated sugar
  • 0.5 cup sour cream
  • 2 tsp vanilla extract
  • 3 eggs
Blueberry Filling
  • 2 cups blueberries
  • 0.33 cup sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
  • 2 tbsp water
Crumble Topping
  • 0.75 cup all-purpose flour
  • 0.5 cup brown sugar
  • 0.5 tsp cinnamon
  • 0.25 cup unsalted butter melted

Equipment

  • Mixing bowls
  • Springform pan
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 325°F (160°C). Prepare a springform pan.
  2. Mix crust ingredients and press into pan. Bake 8 minutes.
  3. Cook blueberry filling until thick and let cool.
  4. Beat cream cheese and sugar until smooth.
  5. Add sour cream and vanilla, then eggs one at a time.
  6. Pour batter over crust and swirl blueberry filling.
  7. Mix crumble topping and sprinkle over cheesecake.
  8. Bake 50–60 minutes, cool slowly, then chill before serving.

Notes

Chill overnight for best texture and flavor. Use a water bath to prevent cracks if desired.