Blueberry Crumble Cheesecake
A delicious blend of creamy cheesecake and sweet blueberries atop a crumbly graham cracker crust.
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.
Notes
Allow the cheesecake to cool completely before refrigerating to prevent cracking.