There’s a special kind of magic that happens when you combine creamy cheesecake, zesty blueberries, and a crumbly topping into one beautiful dessert. I remember the first time I made a blueberry crumble cheesecake; it was a sunny afternoon, and I had a bounty of fresh blueberries from the farmer’s market just waiting to be transformed. I could almost hear them whispering, “Bake us into something delectable!” The moment that cheesecake came out of the oven, I knew I had created something truly special. Each bite was a delightful journey—sweet, tangy, and oh-so-satisfying. Today, I’m excited to share with you my cherished Blueberry Crumble Cheesecake recipe, a dessert that’s perfect for gatherings, celebrations, or simply treating yourself after a long day.
Recipe Timing
- Prep Duration: 20 minutes
- Active Cooking: 60 minutes
- Total Duration: Approximately 5 hours (includes cooling and chilling time)
- Portion Size: Serves 10
- Complexity: Moderate
Nutritional Recipe
- Calories per portion: Approximately 320
- Protein: 6g
- Carbs: 38g
- Fats: 18g
- Fiber: 1g
- Sugars: 18g
- Sodium: 180mg
Why You’ll Love This Blueberry Crumble Cheesecake
This Blueberry Crumble Cheesecake is a showstopper! The smooth, creamy filling is punctuated by bursts of juicy blueberry flavor that balances perfectly with the buttery graham cracker crust and the crunchy crumble topping. It’s fantastic for any occasion, from holidays to birthdays, or even as a luscious weeknight dessert. The best part? It can be made ahead of time and simply chilled until you’re ready to serve. Trust me; your friends and family will be begging for the recipe!
The Complete Cooking Journey
Embarking on this cheesecake adventure, you’ll first create a buttery graham cracker crust, then whip up a rich and creamy filling with fresh blueberries folded in. Finally, sprinkle a delightful crumble on top for that perfect textural contrast. After a bake in the oven and a chill in the fridge, you’ll be left with a gorgeous dessert that’s bound to impress.
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup sugar
- 1/2 cup butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- 1 tablespoon cornstarch
- 1/2 cup flour
- 1/4 cup brown sugar
Method:
Step 1: Preheat the Oven
Preheat the oven to 325°F (160°C).
Step 2: Prepare the Crust
In a bowl, combine graham cracker crumbs, 1/2 cup sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan.
Step 3: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese and 1 cup sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Step 4: Toss the Blueberries
In another bowl, toss the fresh blueberries with cornstarch to coat. This helps thicken any juices released while baking. Gently fold the blueberries into the cream cheese mixture, being careful not to break them apart.
Step 5: Assemble the Cheesecake
Pour the delightful cheesecake filling over the prepared crust in the springform pan, spreading it evenly.
Step 6: Prepare the Crumble Topping
To make the crumble, mix together flour, brown sugar, and the remaining 1/2 cup of melted butter until crumbly. Sprinkle this mixture over the cheesecake filling.
Step 7: Bake to Perfection
Bake for 50-60 minutes until the center is set, but still slightly jiggly. You want it to be firm with a bit of wiggle in the middle.
Step 8: Cooling and Chilling
Cool the cheesecake to room temperature, then refrigerate for at least 4 hours or overnight before serving.
Serving Suggestions & Pairings
Serve your Blueberry Crumble Cheesecake chilled, garnished with a few fresh blueberries or a dollop of whipped cream. Pair it with a cup of coffee or a refreshing glass of iced tea for a delightful dessert experience.
Storage & Leftovers Guide
Cover and store leftovers in the refrigerator for up to 5 days. For longer storage, you can freeze slices of cheesecake wrapped tightly in plastic wrap and then placed in an airtight container for up to 2 months. Thaw in the fridge overnight before serving.
Kitchen Wisdom & Success Tips
- Make sure your cream cheese is really soft—this ensures a smooth filling without lumps.
- Don’t skip the chilling step! It allows the flavors to meld and the texture to firm up perfectly.
- If you’re short on time, using a premade graham cracker crust is a great shortcut!
Flavor Variations & Adaptations
Feel free to substitute other berries like raspberries or strawberries for a different flavor profile. You could also experiment with flavored extracts, such as almond or lemon, to add a unique twist to your cheesecake.
Reader Questions & Solutions
- Why did my cheesecake crack?
- Cracking often happens due to rapid temperature changes. Ensure your cheesecake bakes slowly and cools gradually at room temperature before refrigerating.
- Can I use frozen blueberries?
- Absolutely! Just toss them still frozen with cornstarch before folding them into the filling to prevent them from breaking apart.
- How long should I bake the cheesecake?
- Bake it for 50-60 minutes, but keep a close eye on it. Overbaking can lead to a dry texture.
- What if I don’t have a springform pan?
- You can use a regular pie dish, but note that it may be harder to slice and serve.
- Can I make this recipe gluten-free?
- Yes! Use gluten-free graham cracker crumbs or your favorite cookie crumbs for the base.
Wrapping Up
This Blueberry Crumble Cheesecake is more than just a dessert; it’s a sweet symphony of flavors and textures that will transport you to dessert bliss. I hope you enjoy making this indulgent treat as much as I do. Whether you’re celebrating a special occasion or just indulging, remember that every bite brings a little happiness. So gather your ingredients, preheat that oven, and let’s get baking! Your taste buds are in for a marvelous treat!
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Blueberry Crumble Cheesecake
- Total Time: 300 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A delightful blueberry crumble cheesecake with a buttery graham cracker crust and crunchy topping, perfect for any occasion.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup sugar
- 1/2 cup butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- 1 tablespoon cornstarch
- 1/2 cup flour
- 1/4 cup brown sugar
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs, 1/2 cup sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan.
- In a large bowl, beat the softened cream cheese and 1 cup sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, toss the fresh blueberries with cornstarch to coat. Gently fold the blueberries into the cream cheese mixture.
- Pour the cheesecake filling over the prepared crust in the springform pan, spreading it evenly.
- For the crumble, mix together flour, brown sugar, and the remaining 1/2 cup of melted butter until crumbly. Sprinkle this mixture over the cheesecake filling.
- Bake for 50-60 minutes until the center is set but still slightly jiggly.
- Cool the cheesecake to room temperature, then refrigerate for at least 4 hours or overnight before serving.
Notes
Make sure your cream cheese is really soft for a smooth filling. Don’t skip the chilling step to allow flavors to meld.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 18g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
