Blueberry Crumble Cheesecake

Indulging in a slice of blueberry crumble cheesecake is like wrapping yourself in a cozy blanket on a chilly day. The creamy cheesecake mingles with the sweet-tart blueberries, while the crumble adds just the right amount of crunch. delicious mixed berry trifle It’s an explosion of flavors and textures that will make your taste buds dance with joy.

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I remember the first time I made this dessert for a family gathering. My cousin, who claims to be a cheesecake connoisseur, took one bite and declared it the best thing since sliced bread. That’s when I knew I had stumbled upon something truly special. strawberry lemon pound cake Perfect for birthdays, holidays, or just because you deserve a treat, this blueberry crumble cheesecake will have everyone asking for seconds. For more inspiration, check out this Blueberry Lemon Donuts recipe.

There was that time my friend brought over a slice from her bakery; she practically had to wrestle it out of my hands!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Graham Cracker Crumbs: These form the perfect base for that crumbly crust; use finely crushed crackers for best results.

• Unsalted Butter: Melted butter binds the crumbs together beautifully; you can also use coconut oil if you’re feeling adventurous.

• Fresh Blueberries: Opt for plump and juicy berries; they burst with flavor and color when baked.

• Cream Cheese: Use full-fat cream cheese for a rich and creamy texture; soften it beforehand for easy mixing.

• Sugar: Granulated sugar sweetens the cheesecake perfectly; adjust according to your taste preference.

• Sour Cream: This adds tanginess and moisture, enhancing the overall flavor profile of your cheesecake.

• Vanilla Extract: Pure vanilla extract elevates the flavor; avoid imitation vanilla if you can help it.

• Eggs: Eggs give structure to your cheesecake; room temperature eggs mix more easily into the batter.

• Cinnamon: A pinch enhances the crumble topping beautifully; feel free to add more if you love that warm spice flavor.

• Oats: Incorporating oats into your crumble adds extra texture and nutrition; choose rolled or quick oats based on your preference.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Start by preparing your crust: Preheat your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs with melted butter until evenly mixed. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even layer.

Next comes the blueberry filling: In a saucepan over medium heat, gently cook fresh blueberries until they start to release their juices. Stir occasionally until they become soft but not mushy—about five minutes will do the trick. Set aside to cool slightly.

Now we’ll whip up that creamy cheesecake batter: In a large mixing bowl, beat softened cream cheese until smooth and fluffy—aim for about two minutes at medium speed. Gradually add granulated sugar and continue beating until well combined.

Add sour cream, vanilla extract, and eggs one at a time: Mix until everything is just incorporated—don’t overdo it! A few lumps from the cream cheese are perfectly fine; we’re going for texture here!

Combine everything: Gently fold in half of the cooked blueberries into the cheesecake batter using a spatula. Pour this mixture over your prepared crust and spread evenly.

For that delightful crumble topping: In another bowl, mix oats, flour, brown sugar, cinnamon, and melted butter until crumbly. Sprinkle this evenly over the cheesecake layer along with any remaining blueberries on top.

Bake your masterpiece: Place your springform pan in the preheated oven and bake for about 50-60 minutes or until set around the edges but still slightly jiggly in the center.

Cool down: Once baked, allow your blueberry crumble cheesecake to cool at room temperature before refrigerating it for at least four hours—overnight is even better if you’re patient! rich oreo chocolate cake.

Serve it up: When ready to enjoy your creation, carefully release it from the springform pan and slice into wedges. Perhaps serve with whipped cream or extra blueberries for added charm!

And there you have it—a blueberry crumble cheesecake that’s sure to impress! Each bite offers layers of flavor and texture that keep everyone coming back for more. floral lavender honey cupcakes.

Perfecting the Cooking Process

To achieve the best results, start by preparing the crust before making the filling. Bake it while mixing the creamy cheese layer for perfect timing.

Add Your Touch

Feel free to swap out blueberries for raspberries or strawberries if you want a fruity twist. Adding lemon zest can also elevate the flavor profile delightfully.

Storing & Reheating

Store leftover cheesecake in an airtight container in the fridge for up to five days. For reheating, simply enjoy it cold—no need to heat!

Sometimes, I wonder if my family loves me or just my blueberry crumble cheesecake. They beg for it at every gathering, and I can’t blame them!

FAQ

What is a blueberry crumble cheesecake?

Blueberry crumble cheesecake is a creamy dessert topped with a crunchy blueberry layer. For more inspiration, check out this Lemon Blueberry Cream Cheese Sourdough Bread recipe.

How do I prevent cracks in my cheesecake?

Avoid overmixing after adding eggs, and let it cool gradually in the oven.

Can I make this cheesecake ahead of time?

Yes, you can prepare it up to two days in advance and refrigerate until serving.

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Blueberry Crumble Cheesecake

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• Author: Liza Hammilton
• Total Time: 1 hour 25 minutes
• Yield: Serves 12 1x

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Description

Experience the delightful fusion of creamy cheesecake and juicy blueberries, topped with a crunchy crumble. This blueberry crumble cheesecake is the ultimate dessert for any occasion, from birthdays to cozy family gatherings. With its easy preparation and stunning presentation, this treat will leave everyone asking for seconds. Get ready to indulge in layers of flavor that make every bite a celebration!

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Ingredients

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• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 2 cups fresh blueberries
• 16 oz cream cheese, softened
• ¾ cup granulated sugar
• ½ cup sour cream
• 2 tsp vanilla extract
• 3 large eggs (room temperature)
• ½ tsp cinnamon
• 1 cup rolled oats

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Instructions

1. Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of a 9-inch springform pan.
2. In a saucepan over medium heat, cook fresh blueberries until they release their juices (about 5 minutes). Set aside.
3. In a large mixing bowl, beat softened cream cheese until smooth. Gradually add granulated sugar and mix well.
4. Add sour cream, vanilla extract, and eggs one at a time, mixing until just combined.
5. Fold half of the cooked blueberries into the batter and pour over the crust.
6. In another bowl, mix oats, flour, brown sugar, cinnamon, and melted butter for the crumble topping. Sprinkle over cheesecake along with remaining blueberries.
7. Bake for 50-60 minutes until edges are set but center is slightly jiggly. Cool at room temperature before refrigerating for at least 4 hours.

• Prep Time: 25 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (100g)
• Calories: 320
• Sugar: 22g
• Sodium: 220mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 80mg