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Homemade blueberry crumble cheesecake with golden topping and fresh blueberries, shot from above on a white kitchen table.

Blueberry Crumble Cheesecake

Creamy cheesecake with fresh blueberries and buttery crumble topping.
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Prep Time 25 minutes
Cook Time 1 hour
Chill Time 4 hours
Total Time 5 hours 30 minutes
Servings: 12 Slices
Course: Dessert
Cuisine: American, Bakery-Style
Calories: 420
Ingredients Equipment Method Notes

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

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

Method
 

  1. Mix crumbs and melted butter, press into pan.
  2. Mix flour, oats, brown sugar, cinnamon, salt, and cubed butter until coarse.
  3. Beat cream cheese and sugar, add eggs one at a time, then vanilla, sour cream, and lemon zest.
  4. Toss with cornstarch and fold into half the filling.
  5. Pour plain filling into crust, layer with blueberry mixture, swirl gently.
  6. Sprinkle crumble over the top evenly.
  7. Place in water bath, bake at 325°F (163°C) until set.
  8. Gradual oven cool, then refrigerate for at least 4 hours.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.