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Close-up of a blueberry crumble cheesecake with a golden topping

Quick way to grow 5-Star Blueberry Crumble Cheesecake

Indulge in this exquisite 5-star blueberry crumble cheesecake, featuring a rich, creamy filling, a vibrant blueberry topping, and a delightful oat crumble over a golden graham cracker crust. This recipe delivers a luxurious dessert experience with every spoonful.
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 6 hours 45 minutes
Servings 12 slices
Calories 450 kcal

Equipment

  • 9-inch springform pan
  • large mixing bowls
  • saucepan
  • electric mixer
  • wire rack

Ingredients
  

Crust

  • 1.5 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter, melted

Blueberry Filling

  • 2 cups fresh or frozen blueberries
  • 1/2 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch

Cheesecake Filling

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
  • 3 large eggs

Crumble Topping

  • 1/2 cup all-purpose flour
  • 1/4 cup rolled oats
  • 1/4 cup brown sugar, packed
  • 4 tbsp cold unsalted butter, cubed

Instructions
 

Prepare Crust

  • Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan. In a bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until well mixed.
  • Press the crumb mixture firmly into the bottom of the prepared springform pan. Bake for 8-10 minutes, then remove from the oven and let it cool.

Make Blueberry Filling

  • In a saucepan, combine blueberries, 1/2 cup granulated sugar, lemon juice, and cornstarch. Cook over medium heat, stirring frequently, until the mixture thickens, about 5-7 minutes.
  • Remove from heat and let the blueberry filling cool completely.

Prepare Cheesecake Filling

  • In a large bowl, beat softened cream cheese with 1 cup granulated sugar until smooth and creamy. Mix in sour cream and vanilla extract until just combined.
  • Add eggs one at a time, beating on low speed after each addition until just incorporated. Be careful not to overmix the batter.

Assemble and Bake

  • Pour half of the cheesecake filling over the cooled crust. Spoon half of the cooled blueberry filling over the cheesecake batter, then gently swirl with a knife.
  • Top with the remaining cheesecake filling and then the rest of the blueberry filling, gently swirling once more. Sprinkle the crumble topping evenly over the top.
  • Bake for 50-60 minutes, or until the edges are set and the center jiggles slightly. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
  • Remove from the oven, let cool completely on a wire rack, then chill in the refrigerator for at least 4 hours, or preferably overnight, before serving.

Make Crumble Topping

  • In a medium bowl, combine all-purpose flour, rolled oats, and packed brown sugar. Cut in the cold, cubed unsalted butter using your fingertips or a pastry blender until the mixture resembles coarse crumbs.

Notes

For best results and to prevent cracks, ensure all cream cheese and eggs are at room temperature. Chilling the cheesecake for a sufficient amount of time is crucial for proper setting and flavor development.