Irresistible Blueberry Crumble Cheesecake
A delightful dessert combining creamy cheesecake with a crunchy oat crumble and fresh blueberries.
Prep Time 30 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 30 minutes mins
Course Dessert
Cuisine American
Servings 10 slices
Calories 350 kcal
For the Crust
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
- 2 tablespoons granulated sugar
For the Cheesecake Filling
- 16 ounces cream cheese, softened
- 0.75 cups granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
For the Blueberry Topping
- 2 cups fresh blueberries
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
For the Crumble Topping
- 1 cup rolled oats
- 0.5 cup brown sugar
- 0.5 teaspoon cinnamon
Prepare the crust by mixing graham cracker crumbs, melted butter, and sugar. Press into a 9-inch springform pan and bake at 325°F for 10 minutes.
Make the cheesecake filling by beating cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, then mix in sour cream.
Prepare the blueberry topping by tossing blueberries with cornstarch and lemon juice. Fold into the cheesecake filling.
Pour the filling over the cooled crust and spread evenly. Prepare the crumble topping by mixing oats, brown sugar, and cinnamon, then sprinkle over the filling.
Bake the cheesecake for 55-60 minutes until edges are set and center is slightly jiggly.
Cool in the oven for 1 hour, then refrigerate for at least 240 minutes or overnight.
Calories: 350kcalProtein: 6gSodium: 250mg
Keyword blueberry, cheesecake, dessert