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Blueberry Crumble Cheesecake

Blueberry Crumble Cheesecake Recipe

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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Calories: 500
Ingredients Method Notes

Ingredients
  

  • 2 cups blueberries, fresh or frozen
  • 1 1/4 cups granulated sugar, divided
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 1/2 cups graham cracker crumbs
  • 6 tbsp unsalted butter, melted
  • 24 oz cream cheese, softened
  • 1/4 cup sour cream
  • 3 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 1/4 cup plus 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 cup cold unsalted butter, cubed
  • Pinch of salt

Method
 

  1. Cook the blueberries, 1/4 cup sugar, cornstarch, and lemon juice in a saucepan over medium heat for 5–7 minutes until thick. Cool completely.
  2. Preheat oven to 325°F (165°C). Mix graham crumbs, 1/4 cup sugar, and melted butter. Press into a 9-inch springform pan and bake 10 minutes.
  3. Beat cream cheese and 1 cup sugar until smooth. Mix in sour cream and vanilla. Beat in eggs one at a time, then fold in 1/4 cup flour.
  4. Spread half the batter over the crust. Spoon blueberry sauce on top and swirl gently. Add remaining batter and smooth the top.
  5. Combine 1/2 cup flour, brown sugar, cold butter, and salt with a fork until clumpy. Sprinkle over the batter.
  6. Bake 55–65 minutes until edges are set and center jiggles slightly. Turn off oven, crack door, cool 1 hour inside. Chill at least 4 hours.
  7. Run a knife around the edge, release the ring, and slice with a warm knife. Serve cold.

Notes

The cheesecake needs at least 4 hours of chilling, overnight is even better. The blueberry swirl can be made a day ahead and kept in the fridge. For the cleanest slices, wipe your knife after each cut.