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Blueberry Crumble Cheesecake
This better-than-the-bakery blueberry crumble cheesecake is bursting with juicy blueberries and lemon zest! It's light yet rich and creamy with a balanced berry flavor. Crunchy oats and brown sugar topping is the perfect finishing touch. It's fresh, robust, brightly flavored, and the perfect balance of sweet and tart.
Servings: 8 slices
slices
Ingredients
Graham cracker crust
- 2 cups graham cracker crumbs
- 2 tablespoon granulated sugar
- ½ cup unsalted butter, melted
Cheesecake filling
- 24 oz cream cheese, softened at room temperature
- 1¼ cups granulated sugar
- 2 teaspoon vanilla extract
- 4 large eggs
- ½ cup heavy whipping cream
Blueberries
- 2 cups fresh blueberries
- 1 tablespoon granulated sugar
- 1 tablespoon all-purpose flour
- 2 teaspoon lemon juice
Crumble topping
- ½ cup light brown sugar
- ½ cup all-purpose flour
- ½ cup rolled oats
- 4 tablespoon unsalted butter, melted
Instructions
Crust
- Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with a round of parchment paper and lightly coat the sides with cooking spray. Set aside.
- In a medium mixing bowl, stir together the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles damp sand. Press the mixture firmly into the bottom and slightly up the sides of the prepared pan.
- Bake for 10 minutes, then set aside to cool while preparing the cheesecake filling.
For the cheesecake filling
- In a large mixing bowl, use a hand mixer to beat the cream cheese, vanilla extract, and granulated sugar until smooth and fluffy.
- Beat in the eggs two at a time, mixing just until combined after each addition.
- With the mixer on low speed, slowly pour in the cream and continue mixing until the batter is smooth.
- Wrap the outside of the springform pan in a double layer of aluminum foil to protect it during the water bath.
- Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula.
For the blueberry layer
- In a small bowl, combine the blueberries with the granulated sugar and flour. Add the lemon juice and gently stir until the berries are evenly coated and no dry flour remains.
- Scatter the blueberry mixture evenly across the top of the cheesecake batter. Set aside.
For the crumble topping
- In a medium bowl, mix together the brown sugar, flour, and rolled oats. Add the melted butter and stir until a crumbly texture forms with clumps throughout.
- Sprinkle the crumble evenly over the blueberry layer.
To bake
- Place the cheesecake into a large shallow roasting pan. Fill the outer pan with hot water, allowing the water to come about halfway up the sides of the springform pan.
- Bake at 350°F for 1 hour to 1 hour 25 minutes, or until the crumble topping is golden and the center of the cheesecake jiggles slightly when the pan is gently shaken.
- Remove from the oven and cool at room temperature for 1 hour.
- Transfer to the refrigerator and chill for at least 5 hours, or overnight, before slicing and serving.
Nutrition Facts
Blueberry Crumble Cheesecake
Amount per Serving
Calories
886
% Daily Value*
Fat
57
g
88
%
Saturated Fat
33
g
206
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
15
g
Cholesterol
230
mg
77
%
Sodium
448
mg
19
%
Potassium
277
mg
8
%
Carbohydrates
86
g
29
%
Fiber
2
g
8
%
Sugar
61
g
68
%
Protein
12
g
24
%
Vitamin A
2029
IU
41
%
Vitamin C
4
mg
5
%
Calcium
144
mg
14
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
