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Blueberry Crumble Cheesecake

Blueberry Crumble Cheesecake

This blueberry crumble cheesecake is a delightful spring dessert featuring a creamy vanilla cheesecake, fresh blueberries, and a buttery crumb topping.
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Prep Time 40 minutes
Cook Time 1 hour
Cooling Time 2 hours
Total Time 4 hours
Course Dessert
Cuisine American
Servings 16 slices
Calories 350 kcal

Equipment

  • cheesecake pan
  • Cooling Rack
  • Mixing Bowl
  • Stand Mixer

Ingredients
  

for the crust and crumble topping

  • ¾ cup unsalted butter, melted
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar
  • 2 cups all purpose flour
  • ½ teaspoon salt

for the cheesecake

  • 3 packages Philadelphia Original Cream Cheese, room temperature (8 ounces each)
  • 8 ounces sour cream, room temperature
  • 1 ¼ cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 cup fresh or frozen blueberries

for the vanilla glaze

  • ½ cup powdered sugar
  • 2 tablespoons milk
  • ¼ teaspoon vanilla extract
  • pinch salt

Instructions
 

Prepping the cheesecake

  • Preheat the oven to 325°F and line a 9 or 10 inch springform pan with parchment paper on the bottom and grease the sides of the pan well.
  • In a large bowl combine the butter, granulated sugar, brown sugar, flour, and salt. Mix until the mixture resembles wet sand.
  • Press about ⅔ of the mixture into the prepared pan to form the crust.

Making the cheesecake

  • Whip the softened cream cheese, sour cream, and granulated sugar together in a stand mixer for 2 minutes until smooth.
  • Add the vanilla extract and eggs one at a time, beating until just combined.
  • Pour the cheesecake batter over the crust, add blueberries on top, and sprinkle remaining crumble topping.
  • Bake for 1 hour, rotating halfway through, until the center is slightly wobbly.
  • Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
  • Remove from oven, cool on a rack for 1 hour, then refrigerate overnight.
  • Before serving, remove the rim of the springform pan and drizzle with vanilla glaze if desired.

Notes

Letting the cheesecake cool gradually prevents cracks. Best served after chilling overnight.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 9gCholesterol: 95mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg
Keyword blueberry, Cheesecake, crumble, dessert, spring
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