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A delectable blueberry crumble cheesecake with a golden topping

Quick way to grow Blueberry Crumble Cheesecake

This recipe provides a quick and easy way to make a delicious blueberry crumble cheesecake. It combines a buttery crumble with a creamy cheesecake filling and juicy blueberries for a perfect dessert.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 8 slices
Calories 450 kcal

Equipment

  • 9-inch springform pan
  • medium bowl
  • large bowl
  • electric mixer
  • small bowl
  • wire rack

Ingredients
  

For the Crust and Crumble

  • 1.5 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 0.75 cup cold butter, cubed

For the Cheesecake Filling

  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 0.5 cup sour cream
  • 1 teaspoon vanilla extract

For the Blueberry Topping

  • 2 cups fresh blueberries
  • 0.25 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch

For the Glaze (Optional)

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 0.5 teaspoon vanilla extract

Instructions
 

Prepare the Crust and Crumble

  • Preheat your oven to 350°F (175°C) and lightly grease a 9-inch springform pan.
  • In a medium bowl, combine the flour and sugar, then cut in the cold butter until the mixture resembles coarse crumbs.
  • Press about two-thirds of the mixture into the bottom of the prepared springform pan to form the crust, reserving the remaining crumble for topping.

Make the Cheesecake Filling

  • In a large bowl, using an electric mixer, beat the softened cream cheese and sugar until smooth and creamy.
  • Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the sour cream and vanilla extract until just combined.

Assemble and Bake

  • Pour the cheesecake filling over the crust in the springform pan.
  • In a small bowl, gently toss the fresh blueberries with sugar, lemon juice, and cornstarch, then sprinkle the blueberry mixture evenly over the cheesecake filling.
  • Sprinkle the reserved crumble mixture over the blueberries.
  • Bake for 50-60 minutes, or until the edges are set and the center jiggles slightly when gently shaken; avoid over-baking.
  • Allow the cheesecake to cool completely on a wire rack, then chill it in the refrigerator for at least 4 hours, or preferably overnight, before serving.

Optional Glaze

  • Whisk together the powdered sugar, milk, and vanilla extract until smooth, then drizzle it over the chilled cheesecake just before serving.

Notes

For best results, make sure all your dairy ingredients are at room temperature for a smoother cheesecake filling. You can also use frozen blueberries if fresh ones are not available; just toss them with cornstarch and sugar as directed, but do not thaw them first. To prevent cracks in your cheesecake, avoid opening the oven door frequently during baking and allow it to cool gradually.