Description
A dreamy fusion of creamy vanilla cheesecake and juicy blueberries, topped with a golden cinnamon-streusel crumble. This blueberry crumble cheesecake is the ultimate summer dessert—rich, vibrant, and bursting with fruity flavor and texture in every bite.
Ingredients
Units
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 tablespoon cornstarch
For the Blueberry Layer:
- 1 1/2 cups fresh or frozen blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water
For the Crumble Topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup unsalted butter, melted
Instructions
- Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment and lightly grease.
- Mix graham crumbs, sugar, and melted butter for the crust. Press firmly into the bottom of the pan. Bake for 10 minutes, then cool.
- In a bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently. Stir in vanilla, sour cream, and cornstarch.
- Pour filling into the cooled crust and smooth the top.
- In a small saucepan, cook blueberries, sugar, and lemon juice until juicy. Stir in cornstarch slurry and simmer until thickened. Cool slightly, then spoon over cheesecake layer.
- For the crumble, mix flour, brown sugar, and cinnamon. Stir in melted butter until crumbly. Sprinkle over the blueberry layer.
- Bake the cheesecake for 55–65 minutes or until center is set but still slightly jiggly.
- Cool completely, then refrigerate at least 4 hours or overnight before slicing.
Nutrition
- Serving Size: 1 slice
- Calories: 460 kcal
- Sugar: 23g
- Sodium: 340mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 135mg