Description
Bright, creamy, and utterly delightful, the Blueberry Crumble Cheesecake is a dessert that steals the show. With a luscious vanilla filling accented by zesty lemon and juicy blueberries, all crowned with a buttery brown sugar oat crumble, this cheesecake is a feast for the eyes and the palate. Perfect for gatherings or as a well-deserved treat for yourself, it balances flavors beautifully, making it a must-try dessert for any occasion. Easy to prepare and impressive in appearance, this cheesecake is sure to become a favorite in your recipe collection.
Ingredients
Scale
- 1 ¼ cups plus 3 tbsp all-purpose flour, divided
- â…” cup packed light brown sugar
- ½ tsp salt
- ½ tsp ground cinnamon
- pinch of ground nutmeg
- ½ cup unsalted butter, melted and cooled
- 3 tbsp quick oats or rolled oats
- 24 oz brick cream cheese, at room temperature
- ¾ cup granulated sugar
- 3 large eggs, at room temperature
- â…“ cup plain full fat sour cream
- 2 tsp lemon juice
- 1 tsp pure vanilla extract
- 1 tbsp all-purpose flour, sifted to remove lumps
- 2 â…“ cups fresh or frozen blueberries
- 1 tbsp granulated sugar
- 2 tsp all-purpose flour
- 1 tsp lemon juice
- ½ cup powdered confectioner's sugar
- 2 tsp blueberry juice, pressed from fresh or frozen blueberries
- 1 tsp lemon juice
Instructions
- Preheat your oven to 350°F and prepare a springform pan by greasing the sides and lining the bottom with parchment paper.
- In a bowl, mix flour, brown sugar, salt, cinnamon, and nutmeg. Add melted butter until crumbly. Set aside 1¼ cups for topping; mix remaining with more flour for crust.
- Press crust mixture into the pan and bake for 10–12 minutes until golden.
- Reduce oven to 325°F. In another bowl, beat cream cheese until smooth; mix in sugar, then add eggs one at a time. Stir in sour cream, lemon juice, vanilla extract, and sifted flour.
- Combine blueberries with sugar and lemon juice in another bowl. Pour cheesecake batter over the crust; top with blueberries and crumble mixture.
- Bake for about 50 minutes; turn off oven and leave cheesecake inside for an additional 15 minutes.
- Cool completely before refrigerating for at least four hours or overnight.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 21g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg