Blueberry Crumble Cheesecake
Creamy cheesecake with fresh blueberries and buttery crumble topping.
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Servings: 12 Slices
Calories: 420kcal
Cost: $15–20
Equipment
- 1 9-inch springform pan Wrap with foil for water bath
- 1 Electric or stand mixer For smooth batter
- 2–3 Mixing bowls Large
- Set Measuring cups/spoons
- 1 Rubber spatula
- 1 Wire cooling rack
- 1 Large roasting pan For water bath
Ingredients
Crust
- 2 cups Graham cracker crumbs For crust
- 0.5 cup Unsalted butter Melted, for crust
Filling
- 3 cups Cream cheese Room temp
- 1 cup Granulated sugar
- 3 large Eggs Room temp
- 1 teaspoon Vanilla extract
- 1 cup Sour cream
- 1 teaspoon Lemon zest
- 2 cups Fresh blueberries Tossed with cornstarch
- 1 tablespoon Cornstarch With blueberries
Crumble Topping
- 0.75 cup All-purpose flour For crumble
- 0.5 cup Brown sugar For crumble
- 0.5 cup Rolled oats For crumble
- 0.5 teaspoon Ground cinnamon For crumble
- 0.25 teaspoon Salt For crumble
- 0.5 cup Unsalted butter Cold, cubed, for crumble
Instructions
- Mix crumbs and melted butter, press into pan.
- Mix flour, oats, brown sugar, cinnamon, salt, and cubed butter until coarse.
- Beat cream cheese and sugar, add eggs one at a time, then vanilla, sour cream, and lemon zest.
- Toss with cornstarch and fold into half the filling.
- Pour plain filling into crust, layer with blueberry mixture, swirl gently.
- Sprinkle crumble over the top evenly.
- Place in water bath, bake at 325°F (163°C) until set.
- Gradual oven cool, then refrigerate for at least 4 hours.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 120g | Calories: 420kcal | Carbohydrates: 45g | Protein: 6g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 85mg | Sodium: 220mg | Potassium: 170mg | Fiber: 2g | Sugar: 28g | Vitamin A: 750IU | Vitamin C: 3mg | Calcium: 80mg | Iron: 1.5mg