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Blueberry Crumble Cheesecake

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A delightful dessert combining creamy cheesecake with fresh blueberries topped with a buttery crumble.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1 cup fresh blueberries
  • 16 oz cream cheese, softened
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/3 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup brown sugar
  • 1/2 tsp cinnamon

Instructions

  1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
  2. In a medium bowl, mix the graham cracker crumbs with the melted butter until combined. Press into the bottom of the pan.
  3. Beat the softened cream cheese until smooth, then add the sugar and vanilla, mixing until creamy.
  4. Add the eggs one at a time, mixing well after each. Then add sour cream and flour, mixing until smooth.
  5. Fold in the fresh blueberries carefully.
  6. Pour the cheesecake filling over the crust, smoothing the top.
  7. In another bowl, mix oats, brown sugar, flour, cinnamon, and the remaining melted butter until crumbly. Sprinkle over the cheesecake.
  8. Bake for 50-60 minutes, until set but slightly jiggly.
  9. Let it cool at room temperature before chilling in the refrigerator for at least 4 hours.

Notes

Serve with whipped cream or fresh fruit. Leftovers can be stored in the refrigerator for up to 5 days.

Nutrition

Find it online: https://doughgirlbylea.com/cheesecake-blueberry-crumble/

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