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Blueberry Crumble Cheesecake
Flona Rose

Blueberry Crumble Cheesecake

A creamy cheesecake topped with juicy blueberries and a buttery oat crumble, baked to perfection in a water bath.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 5 tbsp unsalted butter melted, for crust
  • 2 tbsp sugar for crust
  • 24 oz cream cheese room temperature
  • 3/4 cup granulated sugar for filling
  • 1/2 cup sour cream room temperature
  • 3 large eggs room temperature
  • 1 tsp vanilla extract
  • 1 1/2 tbsp all-purpose flour for filling
  • 1 1/2 cups blueberries fresh or frozen
  • 1/2 cup all-purpose flour for crumble
  • 1/3 cup light brown sugar for crumble
  • 1/4 cup rolled oats for crumble
  • 3 tbsp cold butter cubed, for crumble

Equipment

  • 9-inch springform pan
  • Roasting pan (for water bath)
  • Stand mixer or hand mixer
  • Mixing bowls
  • Aluminum foil

Method
 

  1. Preheat oven to 325°F and wrap a springform pan with foil.
  2. Mix crust ingredients, press into pan, and bake 10 minutes. Cool.
  3. Beat cream cheese and sugar until smooth. Add sour cream, vanilla, flour, then eggs one by one on low speed.
  4. Toss blueberries with a little sugar, lemon, and flour. Mix crumble ingredients with cold butter until crumbly.
  5. Pour batter over crust, top with berries, then sprinkle with crumble.
  6. Bake in a water bath for 70-80 minutes until set but jiggly in center. Cool in turned-off oven for 1 hour.
  7. Chill in fridge for at least 6 hours before serving.

Notes

  • Room temperature ingredients prevent lumps and overmixing.
  • Water bath ensures a creamy texture and prevents cracks.
  • Cool gradually in the oven to prevent sinking.