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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - ¼ cup granulated sugar - 16 oz (450g) cream cheese, softened - 1 cup granulated sugar - 3 large eggs, at room temperature - 1 tsp pure vanilla extract - 1 cup sour cream - 1 cup fresh blueberries, rinsed and dried - 1 cup all-purpose flour - ½ cup rolled oats - ½ cup packed brown sugar - ½ cup unsalted butter, cold and cubed - 1 tsp ground cinnamon To create this Blueberry Crumble Cheesecake, you'll need simple but essential ingredients. The crust forms the base, giving texture and flavor. I use graham cracker crumbs, unsalted butter, and a bit of sugar to make it sweet. This forms a tasty layer that holds the entire cheesecake together. For the cheesecake filling, the star is cream cheese. It brings a rich and creamy taste. I mix it with sugar, eggs, vanilla, sour cream, and fresh blueberries. The blueberries add a burst of fruity flavor that balances the creaminess of the cheesecake. Make sure to rinse and dry them well before adding them to the mix. Lastly, the crumble topping is what makes this dessert extra special. I combine flour, rolled oats, brown sugar, cold unsalted butter, and cinnamon. This mixture creates a crunchy texture that contrasts perfectly with the soft cheesecake. Using quality ingredients makes a big difference in taste. I recommend using fresh blueberries for the best flavor. If you want to dive deeper, check out the Full Recipe for detailed steps. First, preheat your oven to 325°F (160°C). In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar. Stir until it looks like wet sand. Next, press the mixture into the bottom of a 9-inch springform pan. Make sure it’s even. Bake the crust for 10 minutes, then remove it from the oven and let it cool completely in the pan. In a large bowl, beat the cream cheese and sugar together until smooth. You want a creamy texture. Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract and sour cream. Finally, gently fold in the fresh blueberries, careful not to break them. Pour the cheesecake filling over your cooled crust. Spread it evenly with a spatula. Bake it for about 45-50 minutes or until the edges set and the center still jiggles a bit. After baking, turn off the oven and leave the cheesecake inside with the door slightly open for about an hour. This helps it cool down slowly. While the cheesecake cools, make the crumble topping. In a separate bowl, mix the flour, rolled oats, brown sugar, cold cubed butter, and cinnamon. Use your fingers or a pastry cutter to blend everything until it looks like coarse crumbs. After the cheesecake cools, sprinkle the crumble topping evenly over the cheesecake. Then, increase the oven temperature to 350°F (175°C) and bake for another 20-25 minutes. Look for a golden brown crumble on top. Once done, take the cheesecake out and let it cool at room temperature. After cooling, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours. For the best taste, chill it overnight. Before serving, run a knife around the edge of the pan to loosen it. Remove the sides of the springform pan and slice the cheesecake into 12 pieces. You can garnish with fresh blueberries if you like. For the Full Recipe, check the earlier sections. Enjoy your delicious Blueberry Crumble Cheesecake! To get the best texture for your cheesecake, start with room temperature ingredients. This step is key. Cold cream cheese won’t mix well and can lead to lumps. Let your cream cheese and eggs sit out for about 30 minutes before using them. Also, avoid overmixing the filling. Mix just until all ingredients combine. Too much mixing adds air to the batter. This air can cause cracks while baking. For storing the cheesecake, keep it in the fridge. Cover it lightly with plastic wrap or foil. This keeps it fresh for about five days. If you want to save it longer, freeze it. Slice the cheesecake first for easy serving later. Wrap each slice in plastic wrap, then place them in a freezer-safe bag. It can last up to three months in the freezer. To boost flavor, try adding lemon zest or almond extract to the filling. Both add a nice twist. You can also consider other toppings. Fresh whipped cream pairs well with the cheesecake. You could sprinkle extra blueberries on top for a pop of color and taste. For a bit of crunch, crushed nuts or a drizzle of honey also work great! For the full recipe, check out the Blueberry Crumble Cheesecake section above. {{image_4}} You can change up the berries in this cheesecake. Try raspberries, strawberries, or blackberries. Each fruit brings a unique taste. You can also mix different fruits for more flavor. Adding citrus zest, like lemon or orange, brightens the dish. This small touch makes the cheesecake even more special. If you want a lighter version, cut back on sugar and fat. Use less sugar in the filling and topping. You can also swap regular cream cheese for low-fat cream cheese. This keeps the taste but reduces calories. Another option is to use Greek yogurt instead of sour cream. It adds creaminess with less fat. For those who cannot eat gluten, make a gluten-free crust. Use almond flour or gluten-free graham crackers. This way, everyone can enjoy this dessert. If you need a dairy-free option, try using cashew cream or tofu. Both options create a smooth filling without dairy. You can enjoy this cheesecake no matter your diet. To keep your cheesecake fresh, store it in the fridge. Use an airtight container or cover it with plastic wrap. This will help keep it moist and tasty. The cheesecake stays fresh for about 5 to 7 days. However, the sooner you enjoy it, the better it will taste! Freezing your cheesecake is easy. First, let it cool completely after baking. Then, wrap the cheesecake tightly in plastic wrap and place it in a freezer-safe container. This will help prevent freezer burn. You can freeze it for up to 2 months. When you are ready to eat, move it to the fridge to thaw overnight. After thawing, serve it cold for the best flavor. If you want to enjoy a warm slice, use the oven. Preheat it to 350°F (175°C). Place a slice on a baking sheet and heat for about 10 minutes. This will warm the cheesecake without making it soggy. Avoid using the microwave, as it can change the texture. Enjoy your slice warm or chilled, whichever you prefer! To stop cracks, keep the oven temperature steady. Always use room temperature ingredients. Mix gently to avoid air bubbles. When baking, place a pan of water in the oven. This keeps moisture in and helps. After baking, let the cheesecake cool slowly. Leave it in the oven with the door slightly open. This gradual cooling helps prevent cracks. Yes, you can use frozen blueberries. They work well too. Just make sure to thaw and drain them first. This way, you avoid excess moisture in the batter. Frozen berries may not hold their shape as well as fresh ones. However, they still add great flavor to the cheesecake. To slice cheesecake, use a sharp knife. Dip the knife in hot water before each cut. Wipe the knife clean after each slice. This keeps the slices neat and helps avoid crumbs. For a clean edge, cut straight down. You can also use a cake server to lift slices. This cheesecake lasts about 5 days in the fridge. Keep it covered to keep it fresh. If you want to store it longer, you can freeze it. Frozen cheesecake can last up to 3 months. Just make sure to wrap it well to prevent freezer burn. Absolutely! You can make this cheesecake a day or two ahead. Just let it chill in the fridge. This allows the flavors to blend nicely. When ready to serve, add the crumble topping and slice. It’s a great option for parties or special gatherings. For the full recipe, check out the details above. This blueberry crumble cheesecake combines a crispy crust, creamy filling, and a sweet topping. I shared step-by-step instructions to make baking easy. Tips for perfect texture and flavor enhancements help you create a delicious treat. You can explore variations to suit different tastes and dietary needs. Enjoy this rich dessert at any gathering or special occasion. Follow these guidelines, and you’ll impress everyone with your baking skills. Now it's time to savor your creation!

Blueberry Crumble Cheesecake

Indulge in the delightful flavors of Blueberry Crumble Cheesecake! This easy recipe combines a buttery graham cracker crust, creamy blueberry filling, and a crunchy crumble topping for the perfect dessert. Whether it's for a special occasion or a sweet treat, this cheesecake is sure to impress. Click through to explore the full recipe and learn how to create this stunning dessert that everyone will love!
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

For the cheesecake filling:

16 oz (450g) cream cheese, softened to room temperature

1 cup granulated sugar

3 large eggs, at room temperature

1 tsp pure vanilla extract

1 cup sour cream

1 cup fresh blueberries, rinsed and patted dry

For the crumble topping:

1 cup all-purpose flour

½ cup rolled oats

½ cup packed brown sugar

½ cup unsalted butter, cold and cubed

1 tsp ground cinnamon

Instructions
 

Prepare the crust:

    Preheat your oven to 325°F (160°C). In a medium-sized mixing bowl, combine the graham cracker crumbs, melted unsalted butter, and granulated sugar. Stir until the mixture is well combined and resembles wet sand. Transfer this mixture to a 9-inch springform pan and press it firmly into the bottom to create an even layer. Bake in the preheated oven for 10 minutes, then remove and allow to cool completely in the pan.

      Make the cheesecake filling:

        In a large mixing bowl, beat the softened cream cheese and granulated sugar together using an electric mixer on medium speed until smooth and creamy. Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated. Then, stir in the vanilla extract and sour cream until the mixture is smooth. Finally, gently fold in the fresh blueberries, taking care to avoid breaking them.

          Bake the cheesecake:

            Pour the creamy cheesecake mixture over the cooled crust in the springform pan. Spread it out evenly with a spatula. Bake in the oven for 45-50 minutes, or until the edges of the cheesecake are set, and the center has a slight jiggle – it will firm up as it cools. Once done, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool gradually.

              Prepare the crumble topping:

                While the cheesecake is cooling, prepare the crumble topping. In a separate bowl, mix together the all-purpose flour, rolled oats, packed brown sugar, cold cubed butter, and ground cinnamon. Use a pastry cutter or your fingers to blend the ingredients until the mixture resembles coarse crumbs, ensuring there are no large lumps of butter remaining.

                  Add crumble topping:

                    After allowing the cheesecake to cool in the oven, evenly sprinkle the crumble mixture over the top of the cheesecake, covering it entirely.

                      Final baking:

                        Increase the oven temperature to 350°F (175°C), then return the cheesecake to the oven. Bake with the crumble topping for an additional 20-25 minutes, or until the crumble is golden brown and the cheesecake is set.

                          Cool and chill:

                            Remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, cover it loosely with plastic wrap or foil and refrigerate for a minimum of 4 hours, but preferably overnight, to allow the flavors to fully develop.

                              Serve:

                                Before serving, run a sharp knife around the edge of the cheesecake to gently loosen it from the sides of the springform pan. Carefully remove the sides of the pan and slice the cheesecake into 12 equal pieces. Serve chilled, optionally garnished with additional fresh blueberries on top for an added touch of elegance.

                                  Prep Time: 30 minutes | Total Time: 7 hours (including chilling) | Servings: 12 slices