Description
A delightful blueberry crumble cheesecake with a buttery graham cracker crust and crunchy topping, perfect for any occasion.
Ingredients
Scale
- 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