Blueberry Crumble Cheesecake

This Blueberry Crumble Cheesecake combines creamy cheesecake and tangy blueberries, topped with a crunchy oat crumble for a delightful dessert experience.

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Prep Time 20

Cook Time 1

Total Time 1 20

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

For the crust

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted

For the cheesecake filling

1 cup sugar, divided Total sugar includes sugar for the filling and crumble.
32 oz cream cheese, softened 4 packages of 8 oz each.
1 teaspoon vanilla extract
4 large eggs Make sure they're at room temperature for better texture.
2 cups fresh blueberries
1 tablespoon cornstarch Helps blueberries stay suspended.
1 tablespoon lemon juice

For the crumble topping

1/2 cup rolled oats
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 cup unsalted butter Use melted butter for mixing.

Method

Preparation

Preheat the oven to 325°F (160°C).
In a bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
In a large bowl, beat together cream cheese and 1 cup sugar until smooth.
Add vanilla, then add eggs one at a time, mixing well after each addition.
Pour the cheesecake batter over the crust.
In another bowl, toss blueberries with cornstarch and lemon juice, then spoon them over the cheesecake batter.
To make the crumble, combine oats, brown sugar, cinnamon, and 1/4 cup butter. Sprinkle evenly over the blueberry layer.

Baking

Bake in the preheated oven for 50-60 minutes or until the center is slightly set.
Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.

Chilling

Refrigerate for at least 4 hours before serving.

Notes

For best results, ensure all ingredients are at room temperature. You can also customize by using other fruits or making it vegan.