Blueberry Crumble Cheesecake
Recipe by:This Blueberry Crumble Cheesecake has a rich cream cheese filling topped with juicy blueberries and a buttery crumble topping.
Ingredients
Graham Cracker Crust
- 1 ½ cups (168 grams) graham cracker crumbs (about 13 full graham cracker sheets)
- ⅓ cup (67 grams) granulated sugar
- 6 tablespoons (85 grams) butter melted
Cheesecake Filling
- 24 ounces (678 grams) cream cheese (3 eight-ounce blocks), room temperature
- 1 ⅓ cups (226 grams) granulated sugar
- 2 tablespoons (17 grams) all-purpose flour
- ¼ cup (60 grams) sour cream room temperature
- 1 tablespoon (15 ml) vanilla extract
- 1 ½ teaspoons (7 ml) lemon juice
- 3 eggs room temperature
- 2 egg yolks room temperature
Blueberries
- 2 cups (284 grams) blueberries
- 1 tablespoons (15 ml) lemon juice
- 2 tablespoons (25 grams) granulated sugar
- 2 tablespoons (17 grams) all-purpose flour
Crumble Topping
- ⅔ cup (85 grams) all-purpose flour
- ½ cup (105 grams) packed light brown sugar
- ½ teaspoon (1 grams) ground cinnamon
- 5 tablespoons (71 grams) butter melted
Instructions
Graham Cracker Crust
- If you are using full graham cracker sheets, pulse them in a food processor until you have fine crumbs.1 ½ cups graham cracker crumbs
- Place the graham cracker crumbs in a medium bowl. Mix the sugar and melted butter with the crumbs until they are the texture of coarse sand.⅓ cup granulated sugar, 6 tablespoons butter
- Using a flat-bottomed measuring cup or glass, press the crumb mixture into the bottom and sides of a 9 or 10-inch springform pan. Wrap the pan with aluminum foil, or place it in a silicone pan wrap.
- Bake at 375°F (190°C) for 8 minutes. Remove from the oven and reduce the oven temperature to 325° (165°C).
- If the crust has fallen or crumbled then use the measuring cup to press back against the sides while it is still warm
Cheesecake Filling
- Beat the cream cheese using an electric mixer at medium-high for 1 minute. Add the sugar and continue beating for 3 minutes. Scrape the sides and bottom of the bowl.24 ounces cream cheese , 1 ⅓ cups granulated sugar
- Add the flour and mix on low speed until incorporated. Then add the sour cream, vanilla extract, and lemon juice and beat on low speed until combined.2 tablespoons all-purpose flour, ¼ cup sour cream , 1 tablespoon vanilla extract, 1 ½ teaspoons lemon juice
- Add the eggs and egg yolks, one at a time, beating on low speed in between each addition. Scrape the bowl before adding the next egg.3 eggs , 2 egg yolks
- Pour the cheesecake batter over the graham cracker crust and use spatula to smooth the batter.
Blueberry Crumble Topping
- Mix the blueberries, lemon juice, sugar, and flour in a medium bowl.2 cups blueberries, 1 tablespoons lemon juice, 2 tablespoons granulated sugar, 2 tablespoons all-purpose flour
- Mix the flour, granulated sugar, brown sugar, and cinnamon in a separate medium bowl. Stir the melted butter into the mixture until you have coarse crumbs.⅔ cup all-purpose flour, ½ cup packed light brown sugar, ½ teaspoon ground cinnamon, 5 tablespoons butter
- Carefully spoon the blueberries evenly across the top of the cheesecake batter. Then add the crumble topping on top of the blueberries.
- Pour several cups of water into a large stock pan or tea kettle and bring to a boil.
- Place the wrapped cheesecake pan into a large roasting pan. Pour the boiling water into the pan until it reaches 1-inch up the sides of the pan.
- Bake at 325¯F (165°C) for 90-100 minutes, or until the cheesecake has set. The edges should be slightly puffed and golden brown and the middle of the cheesecake will still be jiggly. The internal temperature of the cheesecake should be 150°F (66°C).
- Turn the oven off and crack open the oven door, allowing the cheesecake to cool for 1 hour without moving it from the oven.
- Remove from the oven and discard the foil. Run a knife around the edge of the pan so that the cheesecake does not stick. Place plastic wrap over the top of the cheesecake and transfer to the refrigerator for at least 4 hours or overnight.
Notes
Using room-temperature dairy ingredients will help everything blend smoothly, resulting in the best cheesecake texture.
Storage:
Once the cheesecake has cooled completely, cover it with plastic wrap or transfer it to an airtight container. Store in the refrigerator for 3-5 days.
You can freeze this cheesecake, but the crumble topping may get soggy. If you choose to freeze it, wrap it with 2 layers of plastic wrap and then one layer of heavy-duty aluminum foil.
Variations:
- Add oats to the topping for more texture. I recommend adding ½ cup rolled oats and reducing the flour to ½ cup.
- For mini cheesecakes, I recommend making these New York-Style Mini Cheesecakes and adding the blueberry crumble topping before baking.
Nutrition
Calories: 572kcal | Carbohydrates: 61g | Protein: 7g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 161mg | Sodium: 352mg | Potassium: 167mg | Fiber: 1g | Sugar: 46g | Vitamin A: 1228IU | Vitamin C: 3mg | Calcium: 93mg | Iron: 1mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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