Description
A creamy cheesecake filled with fresh blueberries and topped with a buttery crumble for the perfect dessert.
Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
- 0.25 cups sugar
- 16 ounces cream cheese, softened
- 0.75 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries (or frozen, but thawed)
- 0.75 cups all-purpose flour
- 0.75 cups brown sugar
- 0.5 teaspoon cinnamon
- 0.33 cups unsalted butter, cold and cubed
Instructions
- Preheat oven to 325°F (160°C). Mix graham crumbs, melted butter, and 0.25 cups sugar. Press into the bottom of a springform pan for the crust.
- Beat cream cheese until smooth. Add 0.75 cups sugar, eggs one at a time, and vanilla. Mix until smooth.
- Fold blueberries gently into the cream cheese mixture or layer them on the crust and pour filling over.
- Pour the cheesecake batter into the crust. For the crumble, mix the flour, brown sugar, cinnamon, and cold cubed butter until small crumbs form. Sprinkle crumble over the top.
- Bake at 325°F (160°C) for about 45–60 minutes, until the edges are set and the center is mostly set.
- Turn off the oven and leave the door slightly open for 30 minutes to prevent cracks.
- Cool on a wire rack, then chill in the fridge for at least 4 hours or overnight before serving.
Notes
For best results, use room-temperature cream cheese. Avoid overmixing after adding the eggs to prevent extra air. Chill well for clean slices.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
Keywords: blueberry, cheesecake, dessert, crumble