Blueberry Crumble Cheesecake

If you’re a fan of fruity desserts with a creamy twist, this Blueberry Crumble Cheesecake is sure to become your new favorite! It’s the perfect fusion of silky smooth cheesecake, juicy blueberries, and a buttery crumble topping. Ideal for celebrations, afternoon treats, or anytime you want to impress with a homemade dessert.
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Why You’ll Love This Recipe
Quick & Easy – Creamy cheesecake, jammy blueberry filling, and a golden crumbly top.
Perfect for All Seasons – Fresh or frozen blueberries work beautifully.
Make-Ahead Friendly – Bake the day before for stress-free entertaining.
No Water Bath Required – Simple baking with professional results.
Crowd-Pleasing Flavor – Tart blueberries balanced with sweet cheesecake and crunchy topping.

Ingredients You’ll Need

For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ tsp ground cinnamon
6 tbsp unsalted butter, melted

For the Cheesecake Filling:
24 oz (3 packages) cream cheese, softened
1 cup granulated sugar
¾ cup sour cream
1 tsp vanilla extract
3 large eggs, room temperature

For the Blueberry Layer:
2 cups fresh or frozen blueberries
⅓ cup granulated sugar
1 tbsp lemon juice
1 tbsp cornstarch
2 tbsp water

For the Crumble Topping:
½ cup all-purpose flour
¼ cup brown sugar
¼ cup granulated sugar
¼ tsp salt
¼ tsp ground cinnamon
4 tbsp unsalted butter, cold and cubed

Tools You’ll Need
9-inch springform pan
Mixing bowls
Hand mixer or stand mixer
Small saucepan
Silicone spatula
Cooling rack
Parchment paper

Step-by-Step Instructions

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (160°C).
2. In a mixing bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter.
3. Press the mixture into the bottom of a 9-inch springform pan lined with parchment paper.
4. Bake for 10 minutes. Remove and set aside to cool while you prepare the filling.

Step 2: Make the Blueberry Compote

1. In a saucepan over medium heat, combine blueberries, sugar, and lemon juice.
2. In a small bowl, mix cornstarch and water until smooth, then stir into the blueberry mixture.
3. Cook, stirring occasionally, until thickened and glossy (about 5–7 minutes).
4. Let it cool to room temperature.

Step 3: Prepare the Cheesecake Filling

1. In a large bowl, beat cream cheese and sugar until smooth and creamy.
2. Add sour cream and vanilla extract, beating until combined.
3. Add eggs one at a time, mixing on low speed until just incorporated.
4. Do not overmix to avoid air bubbles.

Step 4: Assemble the Cheesecake

1. Pour the cheesecake batter over the cooled crust and smooth the top.
2. Gently spoon the cooled blueberry compote over the batter. Swirl lightly with a knife for a marbled look or leave it as a layer.

Step 5: Add the Crumble Topping

1. In a small bowl, mix flour, brown sugar, granulated sugar, salt, and cinnamon.
2. Cut in the cold butter using a fork or pastry cutter until crumbly.
3. Sprinkle the crumble evenly over the blueberry layer.

Step 6: Bake the Cheesecake

1. Bake at 325°F (160°C) for 60–70 minutes, or until the edges are set and the center slightly jiggles.
2. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour inside.
3. Remove from oven and cool completely on a rack.
4. Refrigerate for at least 4 hours or overnight before serving.

Step 7: Serve & Enjoy

1. Carefully release the cheesecake from the springform pan.
2. Slice with a warm knife for clean cuts.
3. Serve chilled, optionally garnished with fresh blueberries or a dollop of whipped cream.

Tips for the Best Cheesecake
Room Temperature Ingredients – Ensure cream cheese, eggs, and sour cream are at room temp for a smooth batter.
Don’t Overmix – Too much air can cause cracks in the cheesecake.
Chill Overnight – This improves texture and flavor.
Use Fresh or Frozen Blueberries – Both work well; just don’t thaw frozen ones before using.

Serving Suggestions
Fresh Whipped Cream – Adds a light, airy contrast to the dense cheesecake.
Berry Medley on Top – Raspberries, strawberries, and blueberries make a colorful finish.
Vanilla Ice Cream – A cold and creamy pairing for warm days.
Lemon Zest Garnish – A fresh pop of citrus for extra brightness.

How to Store & Reheat

Storing:
Refrigerate: Keep in an airtight container in the fridge for up to 5 days.
Freeze: Wrap individual slices in plastic wrap and foil. Freeze for up to 2 months.

Reheating (Optional):
Room Temperature: Let a slice sit out for 15–20 minutes before serving for the best texture.
Oven: Warm slightly at 300°F (150°C) for 8–10 minutes if you prefer it warm.

Frequently Asked Questions

1. Can I use a different fruit?
   Yes! Try raspberries, blackberries, or chopped strawberries instead of blueberries.
2. What if I don’t have a springform pan?
   You can use a deep 9-inch pie dish, but removing clean slices may be more challenging.
3. Can I make this cheesecake gluten-free?
   Absolutely—just use gluten-free graham crackers and substitute a gluten-free flour blend in the crumble.
4. Why did my cheesecake crack?
   Overmixing, baking too long, or rapid temperature changes can cause cracks. Thankfully, the crumble topping hides them well!

Final Thoughts
This Blueberry Crumble Cheesecake combines everything we love in a dessert: rich creaminess, fruity brightness, and buttery crunch. It’s elegant enough for dinner parties but easy enough for a casual weekend bake. Each bite is a celebration of flavor and texture.
Try it for your next gathering, or simply treat yourself—you deserve it! Don’t forget to rate and share your version with us!

Preparation Time: 20 minutes
Cooking Time: 1 hour 10 minutes
Chilling Time: Minimum 4 hours
Cuisine: American

Nutritional Information (Per Serving):
Calories: 450 | Protein: 6g | Carbohydrates: 40g | Fat: 30g | Fiber: 2g | Sodium: 320mg

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