Blueberry Cheesecake Crumb Cake
A delightful Blueberry Cheesecake Crumb Cake that combines a creamy cheesecake filling with fresh blueberries atop a buttery crumb crust.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 120 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 2 packages (8 oz each) cream cheese, softened
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup sour cream
- 2 cups fresh blueberries
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan to ensure easy removal later on.
- In a bowl, mix graham cracker crumbs and melted butter until the crumbs are evenly moistened. Press this mixture firmly into the bottom of the springform pan to form a solid crust.
- In a separate bowl, beat the softened cream cheese and sugar together until the mixture is smooth and creamy.
- Add in the vanilla extract and eggs, mixing until well combined and smooth.
- Stir in the sour cream, flour, baking powder, and salt until just combined.
- Gently fold in the fresh blueberries, being careful not to mash them.
- Pour the cheesecake mixture over the prepared crust in the pan, spreading it evenly.
- Bake in the preheated oven for 45-50 minutes or until the center is set.
- Allow the cake to cool in the pan for at least 1 hour before removing the sides of the springform.
- Chill in the refrigerator for a few hours before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. You can freeze slices wrapped tightly for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 26g
- Sodium: 145mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg
Find it online: https://www.nailzspa.com/blueberry-cheesecake-crumb-cake/