Blueberry Crumble Cheesecake

A delightful dessert combining creamy cheesecake, fresh blueberries, and a crumbly graham cracker crust, perfect for any celebration or sweet treat at home.

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Prep Time 20

Cook Time 50

Total Time 1 10

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 450

Ingredients Method Nutrition Notes

Ingredients

For the crust

1.5 cups graham cracker crumbs
0.5 cups unsalted butter, melted

For the cheesecake filling

2 cups fresh blueberries Can substitute with thawed frozen blueberries
16 oz cream cheese, softened Ensure it is at room temperature
1 cups granulated sugar
0.5 cups sour cream Can substitute with Greek yogurt
3 large eggs, room temperature
2 tsp vanilla extract
2 tbsp all-purpose flour
1 tsp cinnamon (optional)

Method

Preparation

Preheat your oven to 350°F (175°C).
In a bowl, combine graham cracker crumbs and melted butter until crumbly. Press this mixture into a greased springform pan.
Bake the crust for about 10 minutes until it is golden brown. Allow it to cool slightly.

Making the filling

In a large bowl, beat the cream cheese until smooth. Gradually mix in sugar, sour cream, eggs, flour, and vanilla until well combined.
Gently fold in the fresh blueberries, ensuring they remain intact.

Baking

Pour the filling over the cooled crust and bake for 45-50 minutes until slightly jiggly in the center.
Turn off the oven and let the cheesecake cool inside with the door ajar for an hour before chilling in the refrigerator for at least four hours.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 6gFat: 30gSaturated Fat: 15gSodium: 250mgFiber: 2gSugar: 25g

Notes

Serve chilled, garnished with extra blueberries or whipped cream. Store leftovers in the refrigerator for 3-5 days, or freeze for up to a month.

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