Description
A rich Blueberry Crumble Cheesecake with creamy filling, plump blueberries, and a buttery crumble topping.
Ingredients
Scale
- 16 oz Cream Cheese
- ¾ cup Sugar
- 3 large Eggs
- ½ cup Sour Cream
- 2 cups Blueberries
- 1½ cups Graham Cracker Crumbs
- ½ cup Butter
- ½ cup Oats
- ⅓ cup Brown Sugar
Instructions
- Prepare your springform pan: Preheat your oven to 325°F (160°C). Grease the sides of the springform pan lightly and line the bottom with parchment paper for easy removal later.
- Make the crumble topping: In a small bowl, combine graham cracker crumbs, oats, brown sugar, and melted butter. Mix until the texture resembles wet sand. Set aside.
- Prepare the cheesecake batter: In a large mixing bowl, beat the cream cheese until smooth. Gradually add sugar, mixing until creamy. Add eggs one at a time, blending well after each addition. Incorporate sour cream and mix well.
- Add blueberries: Gently fold in the blueberries, being careful not to break them.
- Assemble the layers: Pour the cheesecake batter into the prepared pan, leaving some space at the top. Sprinkle the crumble evenly over the cheesecake batter.
- Bake to perfection: Place the pan in the preheated oven and bake for about 50-60 minutes until set.
- Cool down: Remove the cheesecake from the oven and allow it to cool in the pan. Once at room temperature, refrigerate for at least four hours (or overnight) to let it set fully.
- Serve and enjoy: Carefully release the springform sides and slice into wedges.
Notes
Make-ahead option: Prepare a day before your event for even better flavor. Can also be made in an air fryer.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg