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Fresh blueberry crumble cheesecake

Blueberry Crumble Cheesecake

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Prep Time 1 hour
8 hours
Total Time 9 hours
Servings 10 servings

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.

Notes

The 8hr custom time is for the time it has to sit in the fridge. Cheesecake needs to cool in the fridge for up to 8 hours or overnight.