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Blueberry Crumble Cheesecake

A magnificent summer dessert featuring a creamy New York-style cheesecake filling on a graham cracker crust, topped with bursting fresh blueberries and a buttery streusel crumble.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Hours to Chill 6 minutes
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, Summer
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Graham Cracker Crust
  • 1.5 cups graham cracker crumbs finely crushed
  • 0.25 cup granulated sugar
  • 6 tbsp unsalted butter melted
  • 1 pinch salt
Cheesecake Filling
  • 32 oz cream cheese full-fat, softened to room temp
  • 1 cup granulated sugar
  • 1 cup sour cream room temp
  • 1 tsp vanilla extract
  • 1 tbsp fresh lemon juice
  • 4 large eggs room temp
Blueberry Layer
  • 2 cups fresh blueberries washed and dried
  • 1 tbsp all-purpose flour
  • 1 tbsp granulated sugar
Streusel Topping
  • 1 cup all-purpose flour
  • 0.5 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 0.5 tsp ground cinnamon
  • 0.5 cup unsalted butter cold, cut into cubes

Equipment

  • 9-inch Springform Pan
  • Stand mixer or hand mixer
  • Mixing bowls
  • Aluminum Foil

Method
 

  1. Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
  2. Mix graham cracker crumbs, sugar, salt, and melted butter. Press firmly into the bottom and slightly up the sides of the pan. Bake for 10 minutes, then cool.
  3. For the streusel, mix flour, brown sugar, granulated sugar, and cinnamon. Cut in cold butter until coarse crumbs form. Keep in the fridge.
  4. Beat room temperature cream cheese until smooth. Add sugar and beat until creamy. Mix in sour cream, vanilla, and lemon juice.
  5. Add eggs one at a time on low speed, mixing just until combined. Do not overmix. Pour over the cooled crust.
  6. Toss blueberries with 1 tbsp flour and 1 tbsp sugar. Scatter evenly over the cheesecake filling.
  7. Sprinkle the chilled streusel topping evenly over the blueberries.
  8. Bake for 60-75 minutes until the edges are set and the center has a slight jiggle.
  9. Turn the oven off, prop the door open slightly, and let the cheesecake cool inside for 1 hour. Remove and cool completely on a wire rack.
  10. Chill in the refrigerator for at least 6 hours, or overnight, before slicing and serving.

Notes

Ensure all filling ingredients (cream cheese, sour cream, eggs) are completely at room temperature before starting to avoid a lumpy batter.