🫐 Blueberry Crumble Cheesecake (Creamy, Buttery & Irresistible)

Rich vanilla cheesecake layered with juicy blueberries and topped with a golden buttery crumble. Perfect for holidays, brunch, or special occasions.

🛒 Ingredients (9-inch springform pan)

For the Crust:

• 2 cups graham cracker crumbs

• ½ cup unsalted butter (melted)

• 2 tbsp sugar

For the Cheesecake Filling:

• 24 oz (3 blocks) cream cheese, softened

• 1 cup granulated sugar

• 3 large eggs (room temperature)

• 1 cup sour cream

• 1 tsp vanilla extract

• 2 tbsp all-purpose flour

For the Blueberry Layer:

• 2 cups fresh blueberries (or frozen, not thawed)

• 2 tbsp sugar

• 1 tbsp cornstarch

• 1 tbsp lemon juice

For the Crumble Topping:

• ¾ cup all-purpose flour

• ⅓ cup brown sugar

• ¼ cup granulated sugar

• ½ tsp cinnamon

• 5 tbsp cold butter (cubed)

👩‍🍳 Instructions

Step 1: Prepare the Crust

1. Preheat oven to 325°F (163°C).

2. Mix graham crumbs, melted butter, and sugar.

3. Press firmly into bottom of greased 9-inch springform pan.

4. Bake for 10 minutes. Cool slightly.

Step 2: Make the Blueberry Mixture

1. Toss blueberries with sugar, cornstarch, and lemon juice.

2. Set aside while preparing filling.

Step 3: Prepare the Cheesecake Filling

1. Beat cream cheese until smooth.

2. Add sugar and mix until creamy.

3. Mix in eggs one at a time (don’t overmix).

4. Add sour cream, vanilla, and flour. Mix just until combined.

Step 4: Assemble

1. Pour cheesecake batter over crust.

2. Spoon blueberry mixture evenly on top.

3. Gently swirl slightly with a knife (optional).

Step 5: Make the Crumble

1. Mix flour, sugars, and cinnamon.

2. Cut in cold butter using fingers or pastry cutter until crumbly.

3. Sprinkle evenly over cheesecake.

Step 6: Bake

1. Bake for 55–70 minutes until center is slightly jiggly.

2. Turn off oven, crack door open, and let cheesecake cool inside 1 hour.

3. Chill in refrigerator for at least 4 hours (preferably overnight).

🍰 Serving Tips

• Run a knife around edges before removing springform ring.

• Serve chilled.

• Optional: drizzle with white chocolate or extra blueberry sauce.

❓ Q&A Section

Q1: Do I need a water bath?

Not required, but it helps prevent cracks. Wrap pan in foil and place in a larger pan with hot water if using.

Q2: Can I use frozen blueberries?

Yes! Use straight from frozen—don’t thaw to avoid excess liquid.

Q3: How do I prevent cracks?

Avoid overmixing, don’t overbake, and cool gradually in oven.

Q4: How long does it last?

Store refrigerated up to 5 days in an airtight container.

Q5: Can I freeze it?

Yes. Wrap tightly and freeze up to 2 months. Thaw overnight in fridge.

Q6: Can I make it gluten-free?

Yes—use gluten-free graham crackers and substitute gluten-free flour.