Print

Blueberry Crumble Cheesecake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This luscious Blueberry Crumble Cheesecake features a buttery crust, creamy vanilla cheesecake filling, a fresh blueberry topping, and a crunchy oat crumble layer. Baked to perfection, it combines the sweet and tart flavors of blueberries with a rich, velvety texture, finished with a tangy-sweet glaze for an irresistible dessert that’s perfect for any occasion.

  • Author: Emma
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 20 minutes plus 4 hours chilling
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Crust and Crumble

  • 1 ¼ cups plus 3 tbsp (205g) all-purpose flour, divided
  • ⅔ cup (145g) packed light brown sugar
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • Pinch of ground nutmeg
  • ½ cup (113g) unsalted butter, melted and cooled
  • 3 tbsp (20g) quick oats or rolled oats

Cheesecake Filling

  • 24 oz (680g) brick cream cheese, at room temperature
  • ¾ cup (150g) granulated sugar
  • 3 large eggs, at room temperature
  • ⅓ cup (80ml) plain full fat sour cream
  • 2 tsp (10ml) lemon juice
  • 1 tsp (5ml) pure vanilla extract
  • 1 tbsp (8g) all-purpose flour, sifted

Blueberry Topping

  • 2 ⅓ cups (about 300g) fresh or frozen blueberries
  • 1 tbsp (12g) granulated sugar
  • 2 tsp (5g) all-purpose flour
  • 1 tsp (5ml) lemon juice

Glaze

  • ½ cup (60g) powdered confectioner’s sugar
  • 2 tsp (10ml) blueberry juice (pressed from a handful of fresh or frozen blueberries)
  • 1 tsp (5ml) lemon juice

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F. Lightly grease the sides of a high-sided 8-inch round springform pan and line the bottom with parchment paper to prevent sticking.
  2. Make the Crumble Topping: In a medium bowl, combine 1 ¼ cups (180g) flour, brown sugar, salt, cinnamon, and nutmeg. Add the cooled melted butter and mix to combine, then rub together with your hands until clumps form. Remove 1 ¼ cups of this mixture and add the oats; set aside as the crumble topping.
  3. Prepare the Crust: To the remaining mixture, add 3 tbsp flour and mix until uniform. Press this crust mixture evenly and firmly into the bottom and about 1 inch up the sides of the prepared pan using a flat edge like a glass bottom. Bake for 10-12 minutes until lightly golden.
  4. Reduce Oven Temperature: Lower the oven temperature to 325°F for baking the cheesecake.
  5. Make the Cheesecake Filling: Using an electric mixer, beat the cream cheese on medium speed until smooth. Gradually add the sugar and beat until creamy, about 30-45 seconds. Add eggs one at a time, mixing until just combined to avoid incorporating excess air. Blend in sour cream, lemon juice, and vanilla on low speed until combined, then add the sifted flour. Scrape down sides and bottom to keep filling lump-free. Allow filling to thicken slightly before assembling.
  6. Prepare Blueberry Topping: In a separate bowl, gently toss blueberries with sugar, flour, and lemon juice until evenly coated.
  7. Assemble the Cheesecake: Pour the cheesecake filling into the pre-baked crust. Spoon the blueberry topping evenly over the filling, allowing them to settle naturally without pushing down. Sprinkle the reserved oat crumble topping over the berries to cover completely. Bake for 50 minutes. After baking, turn off the oven and leave the cheesecake inside for 15 minutes to prevent cracks.
  8. Cool and Chill: Transfer the pan to a wire rack and run a thin knife around the edges to loosen the cheesecake from the pan. Let cool completely in the pan, then refrigerate for at least 4 hours or preferably overnight for best texture and flavor.
  9. Make and Add Glaze: Before serving, whisk together powdered sugar, blueberry juice, and lemon juice until smooth. Drizzle this glaze evenly over the cheesecake slices to enhance sweetness and add a beautiful finish.

Notes

  • Ensure the melted butter is cooled before mixing to prevent a greasy crust.
  • Do not over-mix the batter once eggs are added to avoid cracks in the cheesecake.
  • Using room temperature ingredients helps achieve a smoother filling texture.
  • For a larger pan (9-inch), reduce baking time by 5-10 minutes to avoid overbaking.
  • Refrigerate the cheesecake overnight for optimal flavor and firmness.
  • Blueberries can be fresh or frozen; if frozen, do not thaw before using to prevent excess moisture.

Find it online: https://allcookedup.com/blueberry-crumble-cheesecake-recipe/