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Blueberry Crumble Cheesecake

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A luscious Blueberry Crumble Cheesecake that perfectly balances creamy richness and tart juiciness, topped with a crunchy crumble.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup sugar
  • 1/2 cup unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 4 large eggs
  • 2 cups blueberries (fresh or frozen)
  • 1 tbsp cornstarch
  • 1 cup rolled oats
  • 1/2 cup brown sugar
  • 1/2 cup flour
  • 1/4 tsp cinnamon

Instructions

  1. Preheat the oven to 325°F (163°C) and grease your springform pan.
  2. Combine the graham cracker crumbs, 1/2 cup sugar, and melted butter in a bowl, then press into the pan.
  3. Beat the cream cheese in another bowl until smooth, adding 1 cup of sugar and vanilla extract, then mix in the eggs one at a time.
  4. Toss the blueberries with cornstarch, gently fold them into the cream cheese mixture, and pour over the crust.
  5. Mix the rolled oats, brown sugar, flour, and cinnamon in a separate bowl, then sprinkle over the cheesecake batter.
  6. Bake for 55-60 minutes until the center is set with a slight jiggle, cool completely.
  7. Chill in the refrigerator for at least 4 hours before serving.

Notes

Serve with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.

Nutrition

Find it online: https://www.nailzspa.com/blueberry-crumble-cheesecake/

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