Blueberry Crumble Cheesecake
This blueberry crumble cheesecake blends creamy cheesecake with juicy blueberries and a buttery crumble topping — comforting, elegant, and incredibly delicious.
Equipment
- 9 or 10-inch springform pan
- Stand Mixer or Hand Mixer
- Mixing Bowls
- Spatula
- Parchment Paper
Ingredients
For the crust and crumble topping
- 3/4 cup unsalted butter melted
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 2 cups all-purpose flour
- 1/2 tsp salt
For the cheesecake filling
- 3 packages cream cheese 8 oz each, room temperature
- 8 oz sour cream
- 1 1/4 cups granulated sugar
- 4 large eggs room temperature
- 1 tbsp vanilla extract
- 1 cup blueberries fresh or frozen
For the vanilla glaze (optional)
- 1/2 cup powdered sugar
- 2 tbsp milk
- 1/4 tsp vanilla extract
- 1 pinch salt
Instructions
- Preheat oven to 325°F (163°C). Line a 9 or 10-inch springform pan with parchment paper and lightly grease the sides.
- Make the crumble: Mix melted butter, granulated sugar, brown sugar, flour, and salt until it forms wet sand-like clumps.
- Press two-thirds of the crumble into the bottom of the pan to form the crust. Reserve the rest for the topping.
- Make the filling: Beat cream cheese, sour cream, and sugar until smooth. Mix in vanilla and then add eggs one at a time, mixing just until combined.
- Assemble: Pour filling over crust, tap to remove air bubbles, scatter blueberries on top, and sprinkle with remaining crumble.
- Bake for 60 minutes, rotating halfway through. The center should slightly wobble.
- Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
- Cool completely, then refrigerate overnight. Drizzle with optional vanilla glaze before serving.
Notes
Let ingredients come to room temperature before mixing. Don’t overmix the batter. Always cool gradually and chill overnight for best texture.