Blueberry Crumble Cheesecake

The sweet, tangy burst of blueberries pairs so beautifully with the smooth, creamy richness of the cheesecake filling. As the crumble topping melts into the cheesecake, you get this delightful contrast of textures: the buttery crunch on top, the velvety filling underneath, and the juicy blueberries nestled throughout. It’s like a symphony of flavors in every bite. You can almost taste the summer in the tartness of the berries, complemented by the subtle sweetness of the cheesecake, and that irresistible crunch of the crumble—it’s a flavor combination that feels comforting yet exciting at the same time.

I love how the crumble topping not only adds a bit of texture but also a deeper flavor thanks to the oats and the hint of cinnamon. It’s one of those desserts that’s equally perfect for a cozy weekend afternoon or for impressing guests at a dinner party. Honestly, every time I make this, it feels like a little celebration, and I’m sure you’ll feel the same way when you take that first bite. Whether you’re baking it for a special occasion or simply treating yourself after a long day, this blueberry crumble cheesecake never disappoints. And let’s not forget, it’s totally customizable—add extra berries, switch up the fruit, or even play around with different nuts in the crumble. The possibilities are endless, but one thing is certain: it’s going to taste incredible!

Key Ingredients in Blueberry Crumble Cheesecake

When it comes to a dessert like blueberry crumble cheesecake, the magic truly happens with the right combination of ingredients. Each one brings something special to the table, contributing to the creamy, tangy, and sweet symphony of flavors. Let’s take a closer look at what makes this cheesecake so irresistible:

• Graham Cracker Crumbs: The base of this cheesecake has a crunchy, buttery texture thanks to the graham cracker crumbs. They form a deliciously sweet and crispy crust that balances the smoothness of the cheesecake filling perfectly.
• Granulated Sugar: A key ingredient in both the crust and the filling, granulated sugar adds sweetness to the cheesecake and ensures that the crust holds together with a slight caramelized crunch when baked.
• Unsalted Butter (melted): The melted butter helps bind the graham cracker crumbs together, creating a rich and flavorful crust. It also adds a lovely richness to the overall dessert.
• Cream Cheese: The star of the cheesecake filling, cream cheese creates the velvety, tangy base. It’s the perfect contrast to the sweet fruit and crumble topping, giving the dessert its signature texture and flavor.
• Granulated Sugar: In the filling, sugar enhances the sweetness and balances out the tanginess of the cream cheese, ensuring the dessert is perfectly sweet without being overwhelming.
• Vanilla Extract: A touch of vanilla brings out the sweetness of the cream cheese filling and adds depth to the overall flavor profile, making every bite feel extra special.
• Large Eggs: Eggs help bind the filling together and give it that perfect smooth consistency. They also aid in setting the cheesecake as it bakes, giving it structure.
• Sour Cream: Sour cream adds a touch of tanginess to the filling, cutting through the richness of the cream cheese and giving it a nice, creamy texture that’s smooth but not too heavy.
• Fresh Blueberries: These burst with sweet-tart juiciness, giving the cheesecake both color and flavor. The blueberries are scattered throughout the filling and added to the crumble, making them the fruity highlight of the dessert.
• Cornstarch: This ingredient helps thicken the blueberry filling, ensuring that the fruit holds together and doesn’t turn too runny when it’s baked, keeping the cheesecake’s consistency intact.
• Lemon Juice: The fresh, zesty flavor of lemon juice complements the blueberries and cream cheese, brightening up the dessert while balancing the sweetness with a little tang.
• Brown Sugar: Brown sugar brings a deeper, more molasses-like sweetness to the crumble topping, enhancing the overall flavor and adding richness to each bite.
• Rolled Oats: The oats in the crumble provide texture and a slightly nutty flavor, giving the topping its signature crunch. When baked, they absorb some of the butter and sugar, creating a golden, crispy topping.
• All-Purpose Flour: Flour helps give the crumble topping its structure, ensuring it’s firm and crumbly without being too dense. It’s essential for achieving that perfect, crunchy texture.
• Ground Cinnamon: Cinnamon adds a warm, comforting spice to the crumble topping, enhancing the sweetness and making it feel like a cozy, homestyle treat.
• Salt: A pinch of salt is the unsung hero in the recipe. It helps to balance out the sweetness and enhance all the flavors, ensuring the dessert doesn’t taste one-dimensional.

Each of these ingredients plays an important role in creating the harmonious blend of flavors and textures in this blueberry crumble cheesecake, making it a dessert that’s always a crowd-pleaser!

How to Make Blueberry Crumble Cheesecake

Serving Suggestions for Blueberry Crumble Cheesecake

1. Top with Whipped Cream or Ice Cream: For an extra indulgent touch, serve your blueberry crumble cheesecake with a dollop of freshly whipped cream or a scoop of vanilla ice cream. The creamy sweetness perfectly balances the tangy cheesecake and the crisp crumble, making every bite even more heavenly.

2. Add a Dusting of Powdered Sugar: If you’re serving this dessert for a special occasion, a light dusting of powdered sugar adds a beautiful, delicate finish. It’s like the cherry on top, giving the cheesecake a touch of elegance while keeping things simple and delicious.

3. Pair with a Fresh Herb Garnish: For a surprising pop of freshness, top your cheesecake with a sprig of mint or basil. It not only looks gorgeous but adds a bright, aromatic contrast that complements the rich, sweet layers of the cheesecake, making it feel a bit more refined while still being totally comforting.

How to Store Blueberry Crumble Cheesecake

Once you’ve baked this irresistible blueberry crumble cheesecake and had your first few bites, you’ll probably want to savor it for as long as possible. The good news is, storing it properly ensures that every slice tastes just as fresh and delicious as the first!

If you’re planning to enjoy your cheesecake within a few days, simply cover it with plastic wrap or foil and store it in the fridge. The cool temperature will help the cheesecake stay firm and maintain that perfect creamy texture. Just make sure to keep the crumble topping in a separate airtight container to prevent it from getting soggy. When you’re ready to serve, sprinkle the crumble on top for that satisfying crunch!

For longer storage, you can freeze individual slices of cheesecake. Wrap each slice tightly in plastic wrap, followed by a layer of aluminum foil, to lock in freshness. Frozen cheesecake can last up to 2-3 months, and when you’re ready to enjoy it, just let it thaw in the fridge for several hours. The blueberries and cheesecake filling freeze well, so you won’t lose that rich flavor or creamy texture.

If you’ve got a whole cheesecake and want to keep it intact, refrigerate the entire cheesecake in its springform pan, wrapped tightly in plastic wrap. This method will ensure the flavors stay fresh without losing its shape or texture. Just remember to enjoy it within a week for the best experience!

Conclusion

And there you have it – the perfect recipe for a blueberry crumble cheesecake that’s sure to impress everyone around the table. Whether you’re indulging in it on a lazy Sunday or serving it up for a special occasion, this dessert brings together the best of both worlds: a rich, creamy cheesecake paired with a sweet, tangy blueberry topping and a crunchy crumble that ties it all together. Every bite is a celebration of flavor, texture, and pure joy.

I hope you enjoy making (and eating!) this as much as I do. Feel free to get creative with the toppings or even swap out the blueberries for other fruits – it’s a versatile recipe that never disappoints. If you try it out, let me know how it goes! I’d love to hear about your experience in the kitchen or any tweaks you made to make it your own.

And of course, if you have any questions or need a little help along the way, I’m always here. Cooking is all about having fun and experimenting, so don’t be afraid to make it your own! Happy baking, friends!

Print Recipe

Blueberry Crumble Cheesecake

Author: Maria Bennet Courses: Dessert

Difficulty: Intermediate Prep Time 20 mins Cook Time 1 hr Rest Time 4 hrs Total Time 5 hrs 20 mins

Calories: 450

Description

A creamy, velvety cheesecake topped with a sweet-tart blueberry compote and a buttery, crunchy crumble. Each bite offers the perfect balance of smooth, fruity, and crisp, making it an irresistible treat that’s both comforting and refreshing.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 1/2 cups graham cracker crumbs

• ¹⁄₄ cup granulated sugar

• ¹⁄₂ cup unsalted butter, melted

• 3 (8 ounce) packages cream cheese, softened

• 1 cup granulated sugar

• 1 teaspoon vanilla extract

• 3 large eggs

• ¹⁄₄ cup sour cream

• 1 cup fresh blueberries

• 2 tablespoons cornstarch

• 1 tablespoon lemon juice

• ¹⁄₂ cup brown sugar

• ¹⁄₂ cup rolled oats

• ¹⁄₂ cup all-purpose flour

• ¹⁄₄ teaspoon ground cinnamon

• ¹⁄₄ teaspoon salt

Instructions

1. Preheat your oven to 325°F (163°C).
2. In a medium-sized mixing bowl, combine the graham cracker crumbs and granulated sugar.
3. Pour in the melted butter and stir the mixture until the crumbs are evenly coated and the mixture begins to hold together.
4. Press the crumb mixture evenly into the bottom of a 9-inch springform pan to form the crust.
5. Place the crust in the oven and bake for about 10 minutes, or until lightly golden.
6. Remove the crust from the oven and let it cool while you prepare the cheesecake filling.
7. In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy, about 2-3 minutes.
8. Add the granulated sugar to the cream cheese and continue to beat until the mixture is fluffy and well combined, about 2 more minutes.
9. Add the vanilla extract to the cream cheese mixture and beat until incorporated.
10. Add the eggs one at a time, beating well after each addition.
11. Mix in the sour cream until the batter is smooth and well-combined.
12. Pour the cheesecake batter over the cooled graham cracker crust in the springform pan.
13. Gently tap the pan on the counter to level the batter and remove any air bubbles.
14. Place the cheesecake in the oven and bake for 50-60 minutes, or until the edges are set but the center is still slightly jiggly.
15. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
16. After an hour, remove the cheesecake from the oven and cool completely on a wire rack.
17. Once the cheesecake has cooled, refrigerate it for at least 4 hours or overnight to fully set.
18. To make the blueberry topping, combine the fresh blueberries, cornstarch, lemon juice, and brown sugar in a medium saucepan over medium heat.
19. Stir the mixture occasionally, and bring it to a simmer.
20. Once the blueberries start to release their juices, cook for about 5-7 minutes until the sauce thickens.
21. Remove the saucepan from the heat and allow the blueberry mixture to cool to room temperature.
22. To prepare the crumble topping, combine the rolled oats, all-purpose flour, brown sugar, cinnamon, and salt in a small bowl.
23. Add the cold, cubed butter to the dry ingredients and use a pastry cutter or your fingers to work the butter into the mixture until it resembles coarse crumbs.
24. Spread the crumble topping evenly on a baking sheet and bake at 350°F (175°C) for 10-12 minutes, or until golden brown.
25. Once the crumble is done, remove it from the oven and let it cool.
26. Once the cheesecake is fully chilled and set, spoon the blueberry topping over the cheesecake.
27. Sprinkle the crumble topping evenly over the blueberry layer.
28. Slice and serve the cheesecake immediately, or store it in the refrigerator until ready to enjoy.

Note

• Make sure to let the cheesecake cool in the oven with the door ajar to prevent cracking.
• For a smoother filling, beat the cream cheese until it’s completely lump-free before adding other ingredients.
• If using frozen blueberries, thaw them first and drain excess liquid to avoid a watery topping.
• For a gluten-free crust, substitute graham crackers with gluten-free graham crackers or almond flour.
• The crumble topping can be made ahead of time and stored in an airtight container to save time.

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