Blueberry Crumble Cheesecake Recipe

If you're looking for a show-stopping dessert that strikes the perfect balance between creamy, tangy, and sweet, this Blueberry Crumble Cheesecake recipe is about to become your new favorite. With a velvety cheesecake base, a burst of fresh blueberries, and a buttery crumble topping that adds just the right amount of crunch, it’s the kind of treat that feels as special as it tastes. Whether you’re baking for a spring gathering or just craving something indulgent, this recipe brings comfort and elegance together in one slice.

Ingredients

Crust

• 2 cups of graham crackers (~8 cookies total)

• 2 tablespoon granulated sugar

• 6 tablespoon of melted butter

Blueberry Crumble Topping

• 2 cups fresh blueberries

• 1 tbsp granulated sugar

• 1 tbsp all-purpose flour

• 2 tsp lemon juice

• 3/4 cups of flour

• 1/2 cup of brown sugar

• 1 stick of butter (softened)

  
  

Cheesecake Filling

• 21 oz of cream cheese

• 1/2 cup of sour cream

• 1 cup of granulated sugar

• 1 tablespoon cornstarch

• 2 teaspoons vanilla extract

• 3 large eggs

Instructions

Crust

• Preheat oven to 325 F

• In a food processor, add the graham crackers and sugar and blend it all together until a fine sand-like texture. Melt the butter. Add the melted butter to the food processor and blend it together with the blended cookies.

• In a 9 inch spring pan add parchment paper to the bottom or use baking spray with flour. Add the cookie crumble and press the cookie crust down with the bottom of a glass, and up agains the side of the pan, so it’s well packed together and flattened out. Try to get the crust as even as possible!

• Bake for 10 minutes and let cool completely.

Blueberry Crumble Topping

• Toss fresh blueberries with the flour, sugar, and lemon juice.

• Add flour, brown sugar and butter to another bowl. Mix it together by hand or with an electric hand mixer, until it forms a crumble structure.

• Set aside both toppings while making the cheesecake filling.

Cheesecake

• With a hand mixer, mix the cream cheese for 1 minute on low speed. Gradually add the granulated sugar. After the sugar is completely added, mix for an additional 1 minute on a low speed.

• In a small bowl, mix together the sour cream and cornstarch until smooth.

• Add it to the cream cheese with the vanilla extract and let it mix on low speed until combined.

• Add one egg at a time and let it mix on low speed until combined. Once all the eggs have mixed in, scrape down the sides of the bowl and give it a final mix to make sure all the ingredients have incorporated.

• Pour the cheesecake batter into the spring pan.

• Gently divide the blueberries first on top of cheesecake, followed by the crumble.

• Prepare the "water bath". Boil water separately in a pot. Place the spring pan in either a roasting pan or a large cake pan and fill it with hot water about one inch up the side of the pan. Put tin foil around your spring pan to avoid water getting in the pan. This is super important! (For my TX readers, the extra large, heavy duty HEB tin foil works perfectly!)

• Bake for 1 hour and 20-30 min.

• Once the time has passed, give the tray a very gentle shake. The cheesecake should still be a bit wobbly in the middle. Turn off the oven and have the oven door slightly open and let the cheesecake cool down in the oven for 1 hour.

• Take it out of the oven and remove it from the water bath. Take off the aluminum foil and place the cheesecake on a cooling rack. Let it cool down fully for about 1 hour to room temperature.

• Finally, once at room temperature, place it in the fridge and let it set for at least 6 hours, preferable overnight.

If you want to impress your guests, you cant go wrong with this recipe!! At Easter, my guests shared it is one of my top five desserts ever!