Blueberry Crumble Cheesecake
This blueberry crumble cheesecake recipe makes a multi-layered cheesecake with juicy blueberries and a buttery topping. Though it may seem complex, this dessert is surprisingly easy to recreate.
Ingredients
Crumble top -
- 3/4 cup all-purpose flour
- 1/3 cup brown sugar packed
- 5 Tbsp unsalted butter
Graham cracker crust -
- 2 cups graham cracker crumbs 12-14 crackers
- 1/4 cup brown sugar lightly packed
- 6 Tbsp unsalted butter melted
Cheesecake -
- 24 oz cream cheese room temperature (3 packages)
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 1/2 tsp vanilla extract
- 3 large eggs
Blueberry layer -
- 2 cups fresh blueberries
- 1 Tbsp granulated sugar
- 1 tsp all-purpose flour
Instructions
- Preheat the oven to 325℉. Line the bottom of a 9-inch springform pan with parchment paper.
- Spray the pan sides with cooking spray and set aside.
Prepare crumble -
- In a small bowl, mix the flour, brown sugar, and melted butter with a fork or your hands until crumbly. Place in the fridge to chill while you make the rest.
Prepare graham cracker crust -
- Add the graham crackers to a Ziploc bag and crush into a fine crumb. Mix the graham cracker crumbs, brown sugar, and butter in a bowl, then press into the pan. Press down on the bottom and about ½ way up the sides of the springform pan.
Cheesecake layer -
- In a large bowl, beat the cream cheese with sugar. Add the sour cream and vanilla and beat again. Add the eggs and beat again. Pour the cheesecake mixture over the crust.
Blueberry layer -
- Toss the blueberries with the sugar, flour, and lemon juice, then add over the cheesecake mixture.
Add Crumble -
- Remove the crumble from the fridge and add it over the blueberry and cheesecake.
Bake -
- Wrap the pan in aluminum foil to prevent water from leaking in. (Place a piece of foil down, set the pan in the center, and wrap the foil up the sides.)
- Place the cheesecake pan into a large, deep pan. Fill the pan with 2 inches of hot water. This is your water bath and will help keep your cheesecake crack-free.
- Carefully place the pan in the oven and bake for 55-60 minutes; the center should still jiggle slightly. Turn off the oven and open the door; allow it to cool for another hour. Carefully remove the cheesecake from the oven, let it cool completely, then refrigerate for at least 4 hours or overnight before serving.
- Serve and enjoy, friends!
Notes
- Keep the crumble cold. Refrigerate the crumble topping while you prepare the rest of the cheesecake. Keeping it chilled helps it hold its texture while baking.
- Don't overbake. Cheesecake isn’t a dessert that you want to overbake. When you turn off the oven, the cheesecake should still jiggle slightly.
- Don’t rush the cooling. Let the cheesecake cool in the turned-off oven with the door open for 1 hour. This gradual cooling helps the cheesecake set and prevents cracks.
- Store properly. Because this cheesecake contains fresh fruit and a cream cheese filling, refrigerate leftovers. Cover and refrigerate the cheesecake for up to 5 days.
- Freeze for later. Freeze the cheesecake for up to 3 months. For the best results, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. Thaw overnight in the refrigerator before serving.