Description
This Blueberry Crumble Cheesecake features a buttery graham cracker crust topped with a rich, creamy cheesecake filling, fresh blueberries, and a delightful oat crumble topping. Baked in a water bath for a silky texture, this dessert combines sweet and tangy flavors with a crunchy topping for a perfect balance.
Ingredients
Crust
- 2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- ½ cup unsalted butter, melted
Cheesecake Filling
- 24 oz cream cheese, softened at room temperature
- 1¼ cups granulated sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- ½ cup heavy whipping cream
Blueberry Layer
- 2 cups fresh blueberries
- 1 tablespoon granulated sugar
- 1 tablespoon all-purpose flour
- 2 teaspoons lemon juice
Crumble Topping
- ½ cup light brown sugar
- ½ cup all-purpose flour
- ½ cup rolled oats
- 4 tablespoons unsalted butter, melted
Instructions
- Prepare the crust: Preheat your oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and lightly coat the sides with cooking spray to prevent sticking.
- Make the crust mixture: In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until it resembles damp sand. Press firmly into the bottom and slightly up the sides of the prepared pan.
- Bake the crust: Place the crust in the oven and bake for 10 minutes. Remove and set aside to cool while you prepare the filling.
- Prepare cheesecake filling: In a large bowl, beat softened cream cheese, vanilla extract, and granulated sugar with a hand mixer until smooth and fluffy.
- Add eggs: Beat in eggs two at a time, mixing just until combined after each addition to maintain a smooth texture.
- Incorporate cream: On low speed, slowly add the heavy whipping cream and continue mixing until batter is smooth.
- Wrap pan for water bath: Wrap the outside of the springform pan with a double layer of aluminum foil to protect from water leakage during baking.
- Assemble cheesecake base: Pour the cheesecake batter over the cooled crust and smooth the top with a spatula evenly.
- Prepare blueberry layer: In a small bowl, toss fresh blueberries with granulated sugar, all-purpose flour, and lemon juice until berries are evenly coated with no dry flour visible.
- Top cheesecake with blueberries: Scatter the blueberry mixture evenly across the top of the cheesecake batter.
- Make crumble topping: Combine brown sugar, flour, and rolled oats in a medium bowl. Pour melted butter in and stir until crumbly with clumps.
- Add crumble topping: Sprinkle the crumble mixture evenly over the blueberry layer to create a textured topping.
- Bake cheesecake in water bath: Place the springform pan into a large, shallow roasting pan. Fill the roasting pan with hot water halfway up the sides of the cheesecake pan.
- Bake: Bake at 350°F for 1 hour to 1 hour 25 minutes, until the crumble topping is golden and the cheesecake center jiggles slightly when gently shaken.
- Cool at room temperature: Remove the cheesecake from the oven and cool for 1 hour on a wire rack to bring it to room temperature.
- Chill before serving: Refrigerate the cheesecake, covered loosely, for at least 5 hours or overnight for best results before slicing and serving.
Notes
- Use room temperature cream cheese for a smooth batter without lumps.
- Wrapping the pan with foil prevents water from leaking into the cheesecake during the water bath bake.
- If fresh blueberries are not available, frozen can be used, but thaw and drain excess moisture before using.
- Allow the cheesecake to chill thoroughly for a firm texture and easier slicing.
- Press the crust firmly to ensure it holds together after baking.
- Prep Time: 30 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
