Save to Pinterest This blueberry crumble cheesecake has become a favorite in my house anytime I need an impressive yet cozy dessert. Creamy tangy cheesecake, juicy blueberries, and a buttery brown crumble come together in every slice. Whether it is a holiday spread or an afternoon treat with coffee, this cake always brings big smiles and plenty of compliments.
I first pulled together this recipe when fresh blueberries were on sale in early summer. Now every time I make it my mom jokes that the sweet smell carries all the way down the street.
Ingredients
- Graham cracker crumbs for the crust: These add a toasty wheat flavor and hold up well under the filling Look for a brand without artificial flavors
- Unsalted butter: supplies richness to both the crust and the crumble Choose a good butter for the best taste
- Cream cheese: the main player for a creamy tang and dense but smooth texture Always grab full fat and soften ahead of time to avoid lumps
- Granulated sugar: sweetens the crust filling and topping White sugar keeps everything light and lets the berries shine
- Sour cream: a little lift and tang helps prevent the filling from being too dense Use a fresh smooth variety
- Eggs: bind the cheesecake filling and give the cake its sliceable body Room temperature eggs blend without streaks
- All purpose flour: just a bit thickens the cheesecake and makes for a crisper crumble Always measure flour by spooning and leveling
- Vanilla extract: brings a warm round flavor Real extract will always taste better than imitation
- Fresh blueberries: for flavor and color Look for berries that are plump and dry not mushy
- Cinnamon: in the crumble gives warmth Optional but really plays up the fruit
- Pinch of salt: balances the sweetness and heightens all flavors
Step-by-Step Instructions
- Prepare the Pan:
- Grease a nine inch springform pan and line the bottom with parchment paper to prevent sticking and make removal easy
- Make the Crust:
- Mix graham cracker crumbs with melted unsalted butter in a bowl until everything looks evenly moistened Press the mixture into the base of your pan with your fingers or a flat glass for a compact layer
- Prebake the Crust:
- Bake your crust at three hundred fifty degrees Fahrenheit for about ten minutes until set This step keeps it crisp once the filling goes in Cool on a rack
- Prepare the Cheesecake Filling:
- In a large bowl beat softened cream cheese until it is completely smooth with no lumps Add granulated sugar and beat again so the filling is creamy and silky Next add sour cream and blend until just combined
- Mix in the Eggs and Dry Ingredients:
- Add in eggs one at a time mixing at low speed to avoid overbeating Then add flour and vanilla mixing only until blended Overmixing can cause cracks later
- Incorporate Blueberries:
- With a spatula gently fold in the blueberries trying not to burst any so you get whole berries in each slice
- Pour the Filling Over the Crust:
- Transfer the filling to your cooled crust and use a spatula to spread it in an even layer
- Prepare the Crumble Topping:
- In a small bowl combine flour granulated sugar cold butter cinnamon and a small pinch of salt Work together with your fingers or a pastry cutter until the mix forms clumps like damp sand Do not overwork
- Top the Cheesecake:
- Sprinkle your crumble topping evenly over the cheesecake filling covering to the edges so every bite is crumbly and golden
- Bake the Cheesecake:
- Place in the oven and bake for about forty five to fifty minutes The edges will set but the middle should still have a tiny wobble That jiggle means the texture will be creamy later
- Cool in the Oven:
- Turn the oven off and prop the door open Leave the cheesecake inside for one hour to slowly come to room temperature This helps prevent cracks
- Chill in the Refrigerator:
- Take the cheesecake out and let it chill in the fridge at least four hours or overnight These hours let everything set up and develop more flavor
Save to Pinterest My favorite part is the golden cinnamon crumble sprinkled across the top My brother once picked every crumb off his slice before eating the cake underneath but after one bite he agreed the combination is what makes this special
Storage Tips
Keep your cheesecake covered tightly in the fridge for up to five days. For longer storage wrap slices individually and freeze. I love stashing a secret slice in the freezer for a busy day since it thaws quickly.
Ingredient Substitutions
If you do not have fresh blueberries frozen work great Just use them straight from the freezer and toss with a teaspoon of flour before folding in. For a gluten free version swap the graham crumbs and flour for gluten free options. You can use strawberries or raspberries for a different twist and lemon zest adds zing to both filling and crumble.
Serving Suggestions
This cake is great chilled straight from the fridge but you can also let it sit out for about fifteen minutes for a silkier bite. Extra whipped cream or a scoop of vanilla ice cream always makes it extra festive. For a fun touch scatter a few additional berries or edible flowers just before serving.
Save to Pinterest A Bit of Cheesecake History
Blueberry cheesecake is a classic in American baking but the crumble topping shows off inspiration from old fashioned European coffee cakes. The creamy tangy filling and juicy blueberries feel summery while the warm spice and buttery crumb makes it just right any time of year.
Common Recipe Questions
- → How do I achieve a smooth cheesecake texture?
Ensure all dairy ingredients are at room temperature before mixing. Beat cream cheese until perfectly smooth, adding sugar and eggs gradually for a uniform batter.
- → Can frozen blueberries be used instead of fresh?
Frozen blueberries can be substituted, but toss them with a little flour beforehand to reduce excess moisture in the filling.
- → Why does the cheesecake need to cool in the oven?
Gradually cooling the cheesecake in the oven prevents cracks by minimizing sudden temperature changes after baking.
- → How do I get the perfect crumble topping?
Use cold butter and gently mix with flour and sugar until coarse crumbs form. Sprinkle evenly over the filling for a crisp, golden finish.
- → What are some recommended serving suggestions?
Serve chilled with whipped cream or a scoop of vanilla ice cream for added creaminess. Lemon zest makes a bright garnish.