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Blueberry Crumble Cheesecake
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Blueberry Crumble Cheesecake

This Blueberry Crumble Cheesecake features a buttery graham cracker crust, a rich and creamy cheesecake filling, juicy blueberry topping, and a buttery cinnamon crumble. It's an impressive dessert that's perfect for holidays, celebrations, or any special occasion.
Prep Time20 minutes
Cook Time1 hour 30 minutes
Chill Time5 hours
Total Time6 hours 50 minutes
Course: Dessert
Cuisine: American
Keyword: baked cheesecake, blueberry cheesecake, blueberry crumble cheesecake, crumb cheesecake
Servings: 12 servings
Calories: 572kcal

Equipment

  • 9 or 10-inch springform pan
  • silicone cheesecake pan protector or aluminum foil For the water bath.
  • food processor Optional, for making graham cracker crumbs.
  • electric mixer
  • large roasting pan For the water bath.
  • mixing bowls
  • rubber spatula

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 6 tablespoons butter, melted
  • 24 ounces cream cheese, room temperature
  • 1 1/3 cups granulated sugar
  • 2 tablespoons all-purpose flour
  • 1/4 cup sour cream, room temperature
  • 1 tablespoon vanilla extract
  • 1 1/2 teaspoons lemon juice
  • 3 eggs, room temperature
  • 2 egg yolks, room temperature
  • 2 cups blueberries
  • 1 tablespoon lemon juice
  • 2 tablespoons granulated sugar
  • 2 tablespoons all-purpose flour
  • 2/3 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 5 tablespoons butter, melted

Instructions

  • Pulse graham crackers into fine crumbs if needed. Combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles coarse sand.
  • Press the crumb mixture firmly into the bottom and sides of a 9 or 10-inch springform pan. Wrap the pan with foil or a silicone pan protector. Bake at 375°F for 8 minutes, then reduce the oven temperature to 325°F.
  • Beat the cream cheese until smooth. Add the sugar and beat until creamy. Mix in the flour, sour cream, vanilla, and lemon juice. Add the eggs and egg yolks one at a time, mixing on low after each addition.
  • Pour the cheesecake filling into the cooled crust and smooth the surface with a spatula.
  • Combine the blueberries, lemon juice, granulated sugar, and flour in a bowl.
  • In another bowl, combine the flour, brown sugar, and cinnamon. Stir in the melted butter until coarse crumbs form.
  • Spoon the blueberry mixture evenly over the cheesecake batter, then sprinkle the crumble topping over the blueberries.
  • Place the wrapped springform pan into a large roasting pan. Pour boiling water into the roasting pan until it reaches about 1 inch up the sides of the cheesecake pan.
  • Bake at 325°F for 90 to 100 minutes until the edges are lightly golden and the center is still slightly jiggly. The internal temperature should reach 150°F (66°C).
  • Turn off the oven, crack the oven door open, and let the cheesecake cool inside the oven for 1 hour.
  • Remove the cheesecake, discard the foil, run a knife around the edge, cover with plastic wrap, and refrigerate for at least 4 hours or overnight before serving.

Notes

Use room-temperature dairy ingredients for the smoothest cheesecake. Store covered in the refrigerator for 3 to 5 days. Freeze tightly wrapped if desired, although the crumble topping may soften. For extra texture, add 1/2 cup rolled oats to the crumble and reduce the flour to 1/2 cup.