This blueberry crumble cheesecake is a combination of blueberry cobbler and cheesecake! It has a graham cracker crust, baked creamy cheesecake, blueberries, and a crumble.

Side view of a slice of blueberry crumble cheesecake.

I love to combine two desserts into one, this is combines a blueberry cobbler and cheesecake. It uses fresh blueberries, as it bakes they become so juicy and have a bright flavor. The crumble on top gives this cheesecake some great texture as well.
When making the cheesecake, I was worried about the blueberry juices mixed with cheesecake batter and it would effect the bake. However, it didn’t! It baked beautifully!

Side view of cheesecake.

Tips for making the cheesecake

Here are my tips, so yours turns out like this recipe!

  • Tip 1: When mixing in the eggs, make sure to mix on low speed. Any extra air mixed in with the eggs, will cause the cheesecake to rise fast and collapse, causing cracks.
  • Tip 2: Slowly add the blueberries to the top of the cheesecake batter. They can easily sink into the batter. So add them slowly and spread about the top.
  • Tip 3: When adding the crumble, make sure to have small pieces. Any larger pieces, use your hands to break it up.

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Cheesecake batter in a bowl.
After adding the eggs, mix using a rubber spatula to make sure it is all mixed in.
Cheesecake batter in the pan.
Add the cheesecake batter to the prebaked crust.
Blueberries on top of cheesecake batter.
Add the blueberry layer on top. Any extra flour sugar, you can dump.
Crumble on top of blueberry layer.
Next, add the crumble on top of the blueberries.
Side view of blueberry crumble cheesecake on a plate.

For more blueberry recipes, try my blueberry cheesecake and lemon blueberry cheesecake.

Bite missing from slice of cheesecake.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Side view of a slice of blueberry crumble cheesecake.
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Blueberry Crumble Cheesecake

Stephanie Rutherford
This blueberry crumble cheesecake is like a blueberry cobber in cheesecake form. It has a graham cracker crust, creamy baked cheesecake, fresh blueberries, and a crumble on top!
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Prep Time: 1 hour
Cook Time: 1 hour 10 minutes
Chilling Time: 6 hours
Total Time: 8 hours 10 minutes
Servings: 16 slices

Ingredients
 
 

Graham Cracker Crust

  • 2 1/2 cups Graham cracker crumbs, 2 full packets
  • 1/4 cup Brown sugar, packed
  • 10 TBSP Unsalted butter, melted

Crumble

  • 1 cup All-purpose flour
  • 1/3 cup Brown sugar, packed
  • 6 TBSP Unsalted butter, melted

Blueberry Layer

  • 1 3/4 cup Fresh blueberries, 9.8oz pack
  • 1 TBSP White granulated sugar
  • 1 TBSP All-purpose flour
  • 1 tsp Lemon juice

Cheesecake

  • 24 oz Cream cheese, room temperature
  • 3/4 cup White granulated sugar
  • 1/2 cup Sour cream, room temperature or greek yogurt
  • 1/4 cup Heavy cream, room temperature
  • 1 tsp Pure vanilla extract
  • 4 Large eggs, room temperature

Instructions
 

Graham Cracker Crust

  • Preheat the oven to 325℉. Spray a 9-inch springform pan with baking nonstick spray. Line the bottom with a parchment paper circle and spray again. Set aside.
  • Using a food processor, blend the graham crackers into a fine crumb. In a small bowl mix the graham cracker crumbs, brown sugar, and melted butter using a fork.
    2 1/2 cups Graham cracker crumbs, 1/4 cup Brown sugar, 10 TBSP Unsalted butter
  • Spread the crumbs into the pan. Use your hands to press the crust halfway up the sides of the pan. Use the bottom of a measuring cup to compact the bottom of the crust.
  • Bake for 11 minutes.

Crumble

  • In a small bowl, mix flour, brown sugar and melted butter using a fork. Place in the fridge to chill while you make the rest.
    1 cup All-purpose flour, 1/3 cup Brown sugar, 6 TBSP Unsalted butter

Blueberry Layer

  • In a small bowl, combine fresh blueberries, sugar, flour, and lemon juice. Set aside.
    1 3/4 cup Fresh blueberries, 1 TBSP White granulated sugar, 1 TBSP All-purpose flour, 1 tsp Lemon juice

Cheesecake

  • Start the water on the stove for the water bath.
  • Using a mixer in a large bowl, beat the cream cheese and sugar on high speed for 2 minutes. Scrape the bowl.
    24 oz Cream cheese, 3/4 cup White granulated sugar
  • Add in the sour cream, heavy cream, and vanilla and mix on medium until combined. Add in the eggs and mix on low speed until just combined. Take off the mixer and use a baking rubber spatula to mix the batter to make sure it is all combined.
    1/2 cup Sour cream, 1/4 cup Heavy cream, 1 tsp Pure vanilla extract, 4 Large eggs
  • Pour the cheesecake batter on top of the crust. Sprinkle the blueberries evenly on top. Take the crumble out of the fridge and sprinkle on top of the blueberries.
  • Water bath. Use one of these methods for a water bath. Both methods use a large roasting pan and hot steaming water.
    1. Place the springform pan in a 10 inch cake pan. Place the cake pan in the roasting pan and fill with hot water halfway up the cake pan. This method prevent water getting into the crust.
    2. Wrap the springform pan tightly twice in aluminum foil. Place the springform pan inside the roasting pan. Fill with hot water halfway up the springform pan. This method works great, but can sometimes leak water into the crust.
  • Bake for 70-80 minutes. Bake until the edges are set and the middle has a slight jiggle.
  • Turn off the oven, crack open the door, and let the cheesecake slowly cool in the oven for 30 minutes.
  • Place cheesecake (still in the pan) on a cooling rack and cool completely. Wrap in foil and place in the fridge for at least 6 hours or overnight.
  • After it is chilled, remove the cheesecake from the pan and remove the parchment paper.

Notes

Pull out dairy ingredients 2 hours before baking.
Calories: 432kcal, Carbohydrates: 37g, Protein: 5g, Fat: 30g, Saturated Fat: 18g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0.5g, Cholesterol: 81mg, Sodium: 227mg, Potassium: 116mg, Fiber: 1g, Sugar: 23g, Vitamin A: 1020IU, Vitamin C: 0.2mg, Calcium: 73mg, Iron: 1mg
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