Name: Delicious Blueberry Crumble Cheesecake Recipe for You
Prep time: 1 h
Cook time: 1 h
Total time: 5 h
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar; 1/2 cup unsalted butter, melted; 3 (8 oz) packages cream cheese, softened; 1 cup granulated sugar; 1 teaspoon vanilla extract; 3 large eggs, room temperature; 1/4 cup sour cream; 1/4 cup heavy cream; 2 cups fresh blueberries; 1/4 cup granulated sugar; 1 tablespoon lemon juice; 1 tablespoon cornstarch (optional); 1/2 cup all-purpose flour; 1/2 cup rolled oats; 1/4 cup brown sugar, packed; 1/4 teaspoon ground cinnamon; 1/4 cup unsalted butter, cold and cubed

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Introduction

Blueberry Crumble Cheesecake combines creamy cheesecake filling, juicy blueberries, and a buttery, crunchy crumble topping. This dessert is perfectly balanced between sweet and tart, making it ideal for any celebration or special treat. With its rich flavors and delightful textures, it’s no wonder this cheesecake has become a favorite among dessert lovers everywhere!

Why You’ll Love This Blueberry Crumble Cheesecake

This blueberry crumble cheesecake is not just a dessert; it’s an experience that delights the senses. Here are a few reasons why you’ll love it:

It features a creamy cheesecake layer that melts in your mouth.
The fresh blueberries add a burst of juicy flavor.
The crumble topping provides a satisfying crunch.
It’s great for summer parties and special occasions.
This recipe can easily be made gluten-free or vegan.
Blueberry Crumble Cheesecake bars can be made for easier serving.

With its American roots, this cheesecake is a popular choice for gatherings and is sure to impress your guests!

Ingredients for Blueberry Crumble Cheesecake

Gather these items:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs, room temperature
1/4 cup sour cream
1/4 cup heavy cream
2 cups fresh blueberries
1/4 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch (optional)
1/2 cup all-purpose flour
1/2 cup rolled oats
1/4 cup brown sugar, packed
1/4 teaspoon ground cinnamon
1/4 cup unsalted butter, cold and cubed

How to Make Blueberry Crumble Cheesecake Step-by-Step

Step 1: Preheat oven to 325°F (163°C). Grease or line a 9-inch springform pan. Mix graham cracker crumbs, sugar, and melted butter. Press into the pan and bake for 10 minutes. Let cool.
Step 2: Beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, mixing well. Stir in sour cream and heavy cream. Pour into cooled crust.
Step 3: Bake at 325°F for 50–60 minutes until edges are set and center is slightly jiggly. Cool in the oven for 1 hour, then chill for at least 4 hours or overnight.
Step 4: Combine blueberries, sugar, and lemon juice in a saucepan. Simmer and thicken with cornstarch if desired. Let cool.
Step 5: Mix flour, oats, brown sugar, and cinnamon. Add cubed butter and work until crumbly. Bake at 350°F for 8–10 minutes until golden brown.
Step 6: Spoon the blueberry topping over the chilled cheesecake. Sprinkle crumble topping on top. Garnish with extra blueberries if desired.

Pro Tips for the Best Blueberry Crumble Cheesecake

Keep these in mind:

Ensure your cream cheese is softened for a smooth mixture.
Use fresh blueberries for the best flavor.
Let the cheesecake cool gradually to avoid cracks.
Chill the cheesecake overnight for the best texture.
Consider making a no-bake version for a quicker dessert.

Best Ways to Serve Blueberry Crumble Cheesecake

Here are some serving ideas:

Serve with whipped cream for added richness.
Add a scoop of vanilla ice cream for a decadent treat.
Pair with a drizzle of blueberry sauce for an extra burst of flavor.

How to Store and Reheat Blueberry Crumble Cheesecake

To store, cover the cheesecake with plastic wrap and refrigerate for up to 5 days. For meal prep, slice and store individual pieces in airtight containers. Reheat in the microwave for about 20 seconds if desired, but it’s delightful served cold!

Frequently Asked Questions About Blueberry Crumble Cheesecake

What’s the secret to perfect Blueberry Crumble Cheesecake?

The secret lies in using room temperature ingredients and allowing the cheesecake to cool slowly, which prevents cracks and ensures a creamy texture.

Can I make Blueberry Crumble Cheesecake ahead of time?

Absolutely! This cheesecake keeps well in the refrigerator, making it perfect for preparing a day or two in advance of your event.

How do I avoid common mistakes with Blueberry Crumble Cheesecake?

To avoid common mistakes, ensure all ingredients are at room temperature and don’t overmix the batter, which can lead to cracks during baking.

Variations of Blueberry Crumble Cheesecake You Can Try

Here are some variations to consider:

For a gluten-free option, substitute the graham cracker crust with almond flour.
Try a vegan version using plant-based cream cheese and dairy-free butter.
Experiment with different fruits, like raspberries or strawberries, for a twist on the classic.
Make it a layered dessert by adding blueberry cheesecake bars with crumble topping.

Delicious Blueberry Crumble Cheesecake Recipe for You - Blueberry Crumble Cheesecake - additional detail

For more delicious recipes, check out our latest recipes or try making Cranberry Orange Pancakes for a delightful breakfast. If you’re interested in gluten-free options, consider Creamy Potato Soup as a comforting dish.

Delicious Blueberry Crumble Cheesecake Recipe for You

Author: basmer
Total Time: 5 hours
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Blueberry Crumble Cheesecake combines creamy cheesecake filling, juicy blueberries, and a buttery, crunchy crumble topping. Perfectly balanced between sweet and tart, it’s ideal for any celebration or special treat.

Instructions

Preheat oven to 325°F (163°C). Grease or line a 9-inch springform pan. Mix graham cracker crumbs, sugar, and melted butter. Press into the pan and bake for 10 minutes. Let cool.
Beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, mixing well. Stir in sour cream and heavy cream. Pour into cooled crust.
Bake at 325°F for 50–60 minutes until edges are set and center is slightly jiggly. Cool in the oven for 1 hour, then chill for at least 4 hours or overnight.
Combine blueberries, sugar, and lemon juice in a saucepan. Simmer and thicken with cornstarch if desired. Let cool.
Mix flour, oats, brown sugar, and cinnamon. Add cubed butter and work until crumbly. Bake at 350°F for 8–10 minutes until golden brown.
Spoon the blueberry topping over the chilled cheesecake. Sprinkle crumble topping on top. Garnish with extra blueberries if desired.