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Blueberry Crumble Cheesecake

A perfect slice of Blueberry Crumble Cheesecake showing a graham cracker crust, creamy filling, and vibrant blueberry swirls.
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A recipe for a layered baked cheesecake featuring a graham cracker crust, a creamy filling, a blueberry swirl, and a buttery oat crumble topping.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted (for crust)
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1 cup fresh or frozen blueberries
  • 1/4 cup lemon juice (for blueberries)
  • 1/2 cup all-purpose flour (for crumble)
  • 1/2 cup rolled oats (for crumble)
  • 1/2 cup packed light brown sugar (for crumble)
  • 1/4 teaspoon ground cinnamon (for crumble)
  • 6 tablespoons cold unsalted butter, cut into small pieces (for crumble)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and 6 tablespoons melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes. Set aside to cool slightly.
  3. Prepare the blueberry swirl: In a small saucepan, combine blueberries and lemon juice. Cook over medium heat until berries begin to soften and release juices, about 5 minutes. Mash lightly with a fork. Set aside.
  4. Prepare the crumble topping: In a medium bowl, combine flour, oats, brown sugar, and cinnamon. Cut in the 6 tablespoons of cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Chill until needed.
  5. Prepare the cheesecake filling: Beat the softened cream cheese with 1 1/2 cups sugar, vanilla extract, and salt until smooth. Beat in the eggs one at a time, mixing just until combined after each addition. Do not overmix.
  6. Pour half of the cheesecake batter over the cooled crust. Gently spoon half of the blueberry mixture over the batter. Pour the remaining batter over the blueberries. Dollop the remaining blueberry mixture on top.
  7. Use a knife or skewer to gently swirl the blueberries into the batter.
  8. Sprinkle the chilled crumble topping evenly over the top of the cheesecake.
  9. Bake at 350°F (175°C) for 55 to 65 minutes, or until the edges are set and the center has only a slight jiggle.
  10. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This helps prevent cracking.
  11. Remove from the oven and cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight, before removing the springform ring and serving.

Notes

  • For a very smooth filling, beat the cream cheese mixture on low speed.
  • If you prefer a less intense blueberry flavor, use only half of the blueberry mixture as a swirl and reserve the rest as a sauce to serve alongside the cheesecake.
  • To prevent the crumble topping from burning, you can loosely cover the edges of the pan with aluminum foil halfway through baking.

Nutrition

Find it online: https://savorsensations.com/blueberry-crumble-cheesecake-recipe/