Description
This rich and creamy cheesecake is topped with fresh blueberries and a crunchy crumble, making it a delightful dessert for any occasion.
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 the oven to 325°F (160°C).
- Mix graham cracker crumbs, 0.5 cups melted butter, and 0.25 cups sugar. Press into the bottom of a 9-inch springform pan.
- In a bowl, beat cream cheese until smooth. Add 0.75 cups sugar, eggs one at a time, and 1 teaspoon vanilla. Mix well.
- Fold in 2 cups blueberries gently.
- Pour the filling over the crust.
- For the crumble, mix 0.75 cups flour, 0.75 cups brown sugar, 0.5 teaspoon cinnamon, and 0.33 cups cold cubed butter. Rub with fingers until it forms crumbs.
- Sprinkle crumble over the top of the cheesecake.
- Bake for 45–60 minutes until the center is almost set and the edges are firm.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes.
- Remove and cool to room temperature, then chill in the fridge for at least 4 hours or overnight.
Notes
Make sure to use room temperature cream cheese for a smooth filling and refrigerate the cake well before slicing.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
Keywords: Blueberry, Cheesecake, Dessert, Baked cheesecake, Crumble topping