Blueberry Crumble Cheesecake

Creamy baked vanilla cheesecake with a buttery graham cracker crust, juicy tart blueberries, and a streusel topping.

This blueberry crumble cheesecake is perfect for Spring! It's a baked cheesecake with graham cracker crust, fresh blueberries, and a crisp topping. It's absolutely delicious!

Ingredients for the Crust

Graham cracker crumbs, light or dark brown sugar, salt, and melted unsalted butter.

Ingredients for the Cheesecake

Cream cheese, granulated sugar, sour cream, vanilla, cornstarch, salt, and eggs.

For the Blueberries and Crumble

Fresh blueberries, granulated sugar, all purpose flour, brown sugar, and melted butter.

First, pulse the graham crackers and mix the crumbs with brown sugar, salt, and melted butter. Press into a springform pan and bake at 350°F for 10 minutes.

Step 1

Beat the cream cheese and sugar together. Then add the sour cream, vanilla, cornstarch, and salt. Mix in the eggs on low one at a time until smooth. Pour over the baked crust.

Step 2

Add fresh blueberries to a small bowl and then toss them in flour and granulated sugar. Set aside.

Step 3

For the crumble, mix sugar, brown sugar, and flour together. Then mix in the melted butter until crumbly.

Step 4

Spoon the blueberries over the cheesecake batter and then sprinkle the crumble over them. Bake at 325°F for 75-90 minutes.

Step 5

Gradually cool the cheesecake overnight. Slice and enjoy! Want to make this recipe? Check out the full instructions at:

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