Blueberry Crumble Cheesecake

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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!

Prep Time1

Cook Time1 10

Chilling Time6

Total Time8 10

Servings: slices

Calories: 432kcal

Author: Stephanie Rutherford

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

US - Metric

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.

Nutrition