Description
A delicious blend of creamy cheesecake, vibrant blueberries, and a crunchy crumble topping.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 2 cups fresh blueberries (or frozen, thawed)
- ⅓ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 cup rolled oats
- ½ cup all-purpose flour
- ½ cup brown sugar, packed
- ¼ cup unsalted butter, softened
Instructions
- Start by preparing the crust. In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan.
- Preheat your oven to 325°F (162°C). Begin making the cheesecake filling. In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar and vanilla extract, continuing to beat until combined.
- Add the eggs one at a time, mixing on low speed until each egg is fully incorporated. Once all the eggs are added, mix in the sour cream until completely smooth.
- Pour the cheesecake filling over the prepared crust in the springform pan. Tap gently on the counter to release any air bubbles.
- Bake the cheesecake for about 50-60 minutes, or until the center is set but still slightly jiggly. Cool on a wire rack for at least an hour before adding the blueberry topping.
- For the blueberry topping, combine the blueberries, sugar, cornstarch, and lemon juice in a saucepan over medium heat. Stir frequently until the mixture thickens and bubbles, taking about 5-7 minutes. Let it cool slightly.
- Pour the blueberry topping over the cooled cheesecake, spreading it evenly.
- For the crumble topping, combine oats, flour, and brown sugar in a mixing bowl. Mix in the softened butter until crumbly. Sprinkle this over the blueberry layer.
- Bake the entire cheesecake for an additional 15-20 minutes, until the crumble is golden brown. Let it cool completely at room temperature before refrigerating.
- Once cooled, remove the cheesecake from the springform pan. Slice and enjoy!
Notes
For a gluten-free option, use almond flour. For healthier alternatives, consider Greek yogurt instead of sour cream and reduced-fat cream cheese.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg