Enjoy this deliciously sweet blueberry crumble cheesecake this spring and summer if you're craving something sweet and salty at the same time. If you're a fan of fresh blueberries and a sweet crumble, this recipe is for you.
Why this Blueberry Crumble Cheesecake recipe is delicious
Fresh fruit: When you bake blueberries they get soft and pop in the heat. Some blueberries stay together and some slightly pop, releasing the flavor around the cheesecake. The fresh berry with the cheesecake filling its the perfect mixture of sweet and salty.
Crumble: The crumble is crunchy when baked and it's the perfect addition to a delicious cheesecake filling. You can leave this step out if you're not in the mood for a crumble topping.
Cheesecake filling: I went with a classic cheesecake filling since the blueberries and crumble adds extra flavor to the dessert. If you want to give this recipe a little something extra, you can save some blueberries and swirl it into the cheesecake filling. But with this recipe you don't need that. I promise it's delicious.
Do you need a water bath?
I didn't use a water bath for this Blueberry Crumble Cheesecake recipe. I know some people do this method while making a cheesecake but me personally I do not know how to do this. And the way I make cheesecake works for me so I don't plan on changing my method anytime soon. You do need a springform pan to make a cheesecake though. If you don't have one you can use a cake pan as a lazy hack.
How do you know the cheesecake is done?
The cheesecake will still be slightly jiggly when it comes out the oven. It needs to set but don't worry when you see it shaking. It is cooked.
More dessert inspiration can be found in my dessert category here!
Blueberry Crumble Cheesecake
Equipment
- 9 inch Springform Pan Optional: (9 inch cake pan if you don't have a springform pan.
Ingredients
Cheesecake Filling:
- 4 8oz. Packages of cream cheese
- ½ cup Sour cream
- 1 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 4 eggs
- 1 cup washed and drained well blueberries
Cheesecake Graham Cracker Crust:
- 2 cups graham cracker crumbs (crush the graham crackers in a plastic ziploc bag)
- 2 tablespoon Granulated sugar
- ½ cup Unsalted butter, melted (1 stick)
Crumble:
- ¾ cup All-purpose flour
- ½ cup Dark brown sugar
- ¼ cup Unsalted butter, melted and cooled
Instructions
- Set your oven to 325
- Melt the butter in the graham cracker ingredients tab and let it cool.
- Crush up your graham crackers and add them to a bowl with the cooled melted butter and sugar. Bake at 325 for 8 minutes and set aside so it cools. While the crust is cooling, work on your cheesecake filling.
- In your stand mixer, hand mixer, or by hand if you’re brave, mix up the softened cream cheese, sugar, and vanilla extract. Once this is blended, add your sour cream. Mix this together until combined.
- Add your eggs one at a time. Mix between each egg you add. Once everything is mixed together, step away to work on your crumble. If you don’t want the crumble topping just don’t do this step.
- Melt the butter and let it cool. In a bowl on the side add the flour, dark or light brown sugar, and pinch of salt. Mix this up together with a spoon and let the crumble sit in the fridge for five minutes. After five minutes use your hands to crumble it up. This is what you'll be adding on top of your cheesecake.
- Add the cheesecake mixture to the cooled crust and top it with the fresh blueberries. Make sure you rinse the blueberries before putting them on top of the cheesecake. Next, add the crumble.
- Cook at 325 for 1 hour and 20 minutes. Then let the cheesecake cool for another 30 minutes with the oven off and the oven door open. After the 30 minutes, let the cheesecake set for 4-8 hours in the fridge.
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