Creamy Blueberry Crumble Cheesecake
A luscious summer dessert combining creamy cheesecake, fresh blueberries, and a buttery crumble topping. Easy to make and perfect for family gatherings or potlucks.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs (about 150g)
- 5 tablespoons unsalted butter, melted (70g)
- 2 tablespoons granulated sugar
- 3 (8 oz) packages cream cheese, softened (680g total)
- 1 cup granulated sugar (200g)
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream (120ml)
- 2 cups fresh blueberries (about 300g)
- ¾ cup all-purpose flour (90g)
- ½ cup brown sugar, packed (110g)
- 6 tablespoons unsalted butter, cold and cubed (85g)
- ½ teaspoon ground cinnamon
- Pinch of salt
Instructions
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan lightly with butter or non-stick spray, then line the bottom with parchment paper.
- Make the crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until evenly moistened and press firmly into the bottom of the pan (about 1 inch thick). Chill in the fridge.
- Prepare the crumble topping: In a small bowl, whisk together flour, brown sugar, cinnamon, and salt. Cut in cold cubed butter until mixture resembles coarse crumbs. Keep chilled.
- Make the cheesecake filling: Beat cream cheese and sugar with a mixer on medium speed until smooth (3-4 minutes).
- Add eggs one at a time, mixing on low speed just until combined after each addition.
- Mix in vanilla extract and sour cream until just combined.
- Gently fold in fresh blueberries with a spatula to keep berries intact.
- Pour filling over chilled crust and smooth the top. Sprinkle crumble topping evenly over the filling.
- Bake for 55-65 minutes until edges are set but center jiggles slightly.
- Cool cheesecake in pan on a wire rack for 1 hour, then chill in fridge for at least 4 hours or overnight.
- Run a knife around edges before unlocking springform pan. Slice with a hot, clean knife for clean cuts.
Notes
Use softened (not melted) cream cheese for smooth texture. Gently fold in blueberries to avoid breaking them. Chill crust before baking to prevent sogginess. Avoid overmixing after adding eggs to prevent cracks. Let cheesecake chill overnight for best flavor and texture. Use a hot knife for clean slicing.
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 375
- Sugar: 25
- Sodium: 300
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 35
- Fiber: 2
- Protein: 6
Keywords: blueberry cheesecake, crumble topping, summer dessert, easy cheesecake, creamy dessert, blueberry crumble, family dessert