Blueberry Crumble Cheesecake -

Indulging in dessert is a delightful experience, and the Blueberry Bliss Crumble Cheesecake is a perfect way to satisfy your sweet cravings. This luscious dessert combines the creamy richness of cheesecake with the vibrant flavors of blueberries and a crunchy crumble topping, creating a heavenly balance of textures and tastes. The Blueberry Bliss Crumble Cheesecake is not just a feast for the taste buds; it also captivates the eye with its stunning layers of color and texture.

Blueberry Crumble Cheesecake

Discover the joy of baking with this Blueberry Bliss Crumble Cheesecake recipe! This indulgent dessert features a creamy cheesecake base, vibrant blueberry topping, and a crunchy crumble that perfectly balances flavors and textures. Perfect for any occasion, this cheesecake combines the tang of fresh blueberries with a rich filling and a delightful crust. Follow our step-by-step guide to create this stunning treat that’s sure to impress family and friends!

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Ingredients

For the Crust:

1 and 1/2 cups graham cracker crumbs

1/3 cup granulated sugar

1/2 cup unsalted butter, melted

For the Cheesecake Filling:

16 oz (2 packages) cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1/4 cup sour cream

1/4 cup heavy cream

For the Blueberry Topping:

2 cups fresh blueberries (or frozen, thawed)

1/3 cup granulated sugar

1 tablespoon lemon juice

1 tablespoon cornstarch

1 tablespoon water

For the Crumble Topping:

1 cup old-fashioned oats

1/2 cup all-purpose flour

1/2 cup brown sugar, packed

1/2 cup unsalted butter, softened

1/2 teaspoon ground cinnamon

Instructions

Prepare the Crust:

- Preheat your oven to 325°F (163°C).

- In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined.

- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove from the oven and let it cool.

Make the Cheesecake Filling:

- In a large bowl, mix the softened cream cheese until smooth. Gradually add the granulated sugar and mix until well combined.

- Add the vanilla extract, then incorporate the eggs one at a time, mixing on low speed after each addition until just combined.

- Stir in the sour cream and heavy cream until smooth. Pour the cheesecake filling over the cooled crust.

Bake the Cheesecake:

- Bake in the preheated oven for 50-60 minutes, until the edges are set, and the center is slightly jiggly.

- Turn off the oven and leave the cheesecake in the oven for another hour to cool gradually. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight.

Prepare the Blueberry Topping:

- In a saucepan over medium heat, combine the blueberries, granulated sugar, lemon juice, cornstarch, and water.

- Cook, stirring gently until the mixture is bubbly and slightly thickened, about 5-7 minutes. Remove from heat and let cool.

Make the Crumble Topping:

- In a separate bowl, mix the oats, flour, brown sugar, softened butter, and cinnamon until crumbly and combined.

Final Assembly:

- Once the cheesecake has chilled, remove it from the springform pan and place it on a serving platter.

- Spoon the blueberry topping over the top of the cheesecake, letting it cascade down the sides.

- Sprinkle the crumble topping generously over the blueberry layer.

Serve:

- Slice the cheesecake into wedges and serve chilled. Enjoy the delightful combination of creamy cheesecake, sweet blueberries, and crunchy crumble topping!

Prep Time: 30 minutes | Total Time: 6+ hours (includes chilling) | Servings: 10-12