Hey there, fellow dessert lovers! Today, I’m super excited to share with you my absolute favorite recipe for the Best Blueberry Crumble Cheesecake. This dessert is a perfect blend of creamy cheesecake, sweet blueberries, and a crunchy crumble topping that will leave everyone at your table asking for seconds. Whether you’re a cheesecake aficionado or just looking for a new dessert to wow your family and friends, this recipe is sure to become a staple in your kitchen!
Why You’ll Love This Recipe
- A perfect combination of creamy cheesecake and sweet blueberry filling
- An easy-to-make crumble topping that adds the perfect texture
- A crowd-pleasing dessert that’s great for any occasion
- Make-ahead friendly, so you can prepare it when it’s convenient for you
- A classic dessert with a delicious twist that’s sure to impress
Ingredients
Here’s what you’ll need to make this incredible Blueberry Crumble Cheesecake:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups fresh blueberries
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- ½ cup sour cream
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 2 tbsp all-purpose flour
- 1 tsp cinnamon (optional)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s walk through the steps to create this delicious Blueberry Crumble Cheesecake:
- Preheat and Prepare the Crust: Preheat your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and melted butter until crumbly. Press the mixture into a greased springform pan.
- Bake the Crust: Bake the crust for about 10 minutes until golden brown. Allow it to cool slightly.
- Prepare the Cheesecake Filling: In a large bowl, beat the cream cheese until smooth. Gradually mix in sugar, sour cream, eggs, flour, and vanilla until well combined.
- Add the Blueberries: Gently fold in fresh blueberries, ensuring they remain intact.
- Bake the Cheesecake: Pour the filling over the cooled crust and bake for 45-50 minutes until slightly jiggly in the center.
- Cool and Chill: Turn off the oven and let the cheesecake cool inside with the door ajar for an hour before chilling in the refrigerator for at least four hours.
Pro Tips for Making the Recipe
Here are some tips to ensure your Blueberry Crumble Cheesecake turns out perfectly:
- Use room temperature eggs for a smoother cheesecake batter.
- Don’t overmix the batter after adding the blueberries to avoid crushing them.
- Let the cheesecake cool completely in the pan before refrigerating to prevent cracking.
- For an extra crunchy topping, bake the crumble topping separately for a few minutes before adding it to the cheesecake.
How to Serve
There are several ways to serve your Blueberry Crumble Cheesecake:
- Serve with a dollop of whipped cream for an extra-special treat.
- Add a sprinkle of powdered sugar on top for a elegant presentation.
- Drizzle with a blueberry sauce or caramel for added flavor.
- Enjoy it as is, with a cup of coffee or tea for a delicious dessert.
Make Ahead and Storage
One of the best things about this cheesecake is that it can be made ahead of time:
- Prepare the crust and filling ahead of time, but assemble and bake just before serving.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze the cheesecake for up to 2 months, thawing in the refrigerator overnight before serving.
And there you have it, my friends! A delicious Blueberry Crumble Cheesecake that’s sure to become a family favorite. Don’t forget to share your creations with me on social media and tag me in your posts—I’d love to see how it turns out for you. Happy baking!
Blueberry Crumble Cheesecake
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted melted
- 2 cups fresh blueberries
- 16 oz cream cheese, softened softened
- 1 cup granulated sugar
- ½ cup sour cream
- 3 large eggs, room temperature room temperature
- 2 tsp vanilla extract
- 2 tbsp all-purpose flour
- 1 tsp cinnamon (optional) optional
Instructions
- Preheat your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and melted butter until crumbly. Press into a greased springform pan.
- Bake the crust for about 10 minutes until golden brown. Allow it to cool slightly.
- In a large bowl, beat the cream cheese until smooth. Gradually mix in sugar, sour cream, eggs, flour, and vanilla until well combined.
- Gently fold in fresh blueberries, ensuring they remain intact.
- Pour the filling over the cooled crust and bake for 45-50 minutes until slightly jiggly in the center.
- Turn off the oven and let the cheesecake cool inside with the door ajar for an hour before chilling in the refrigerator for at least four hours.
