Blueberry Crumble Cheesecake
Indulge in the heavenly Blueberry Crumble Cheesecake, where creamy cheesecake meets a crunchy crumble topping and bursts of fresh blueberries. This dessert is not only a feast for the eyes but also a delight for the taste buds. Perfect for any occasion, its ease of preparation makes it an ideal choice for both novice and experienced bakers. Impress your family and friends with this stunning treat that promises to be a showstopper at your next gathering.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: Serves approximately 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 2 cups fresh blueberries, rinsed
- ¾ cup all-purpose flour (for crumble)
- ½ cup brown sugar (packed)
Instructions
- Preheat oven to 325°F (160°C). In a bowl, mix graham cracker crumbs and melted butter; press into the bottom of a springform pan.
- Beat cream cheese until smooth. Add granulated sugar and sour cream; mix until well combined. Gently fold in blueberries.
- Pour filling over the crust and spread evenly. Tap the pan lightly to release air bubbles.
- In another bowl, combine flour with brown sugar; cut in cold butter until crumbly. Sprinkle over the cheesecake filling.
- Bake for 50-60 minutes until set but slightly jiggly in the center. Turn off oven and let cool inside for 1 hour.
- Chill in the refrigerator for at least four hours or overnight before serving.
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 340
- Sugar: 25g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg