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Blueberry Crumb Cheesecake Recipe

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4.1 from 12 reviews

This Blueberry Crumb Cheesecake features a buttery graham cracker crust topped with a creamy, tangy cream cheese filling swirled with fresh blueberries and finished with a crunchy brown sugar crumb topping. Baked to perfection and drizzled with a simple powdered sugar icing, this dessert is a delightful mix of textures and flavors, perfect for special occasions or a decadent treat.

Ingredients

Crust Ingredients

  • 2 cups (210g) graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 1/2 cup (1 stick / 115g) unsalted butter, melted and cooled

Crumb Topping Ingredients

  • 3/4 cup (90g) all-purpose flour, spoon and leveled
  • 1/2 cup (100g) packed brown sugar, light or dark
  • 1/4 teaspoon salt
  • 1/4 cup (1/2 stick / 60g) unsalted butter, melted and cooled

Cheesecake Filling Ingredients

  • 4 (8 ounce) blocks cream cheese, at room temperature (32oz / 900g total)
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120g) full-fat sour cream, at room temperature
  • 1/4 cup (30g) all-purpose flour, spoon and leveled
  • 1/2 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 4 large eggs, at room temperature
  • 2 cups (300g) fresh blueberries, washed and drained well

Icing Ingredients

  • 1/2 cup (70g) powdered sugar
  • 1 to 2 tablespoons water

Instructions

  1. Make the graham cracker crust: In a medium bowl, mix together graham cracker crumbs, granulated sugar, and melted butter until moistened. Press the mixture firmly into the bottom and about 1 inch up the sides of a 9-inch springform pan. Bake in the center of a preheated 325°F oven for 8 minutes to set the crust. Remove and allow to cool slightly.
  2. Prepare the crumb topping: Combine flour, packed brown sugar, salt, and melted butter in a medium bowl until crumbly. Chill in the refrigerator until ready to use.
  3. Make the cheesecake filling: In a large bowl, beat cream cheese and sugar together with an electric mixer or wooden spoon until smooth, about 1 minute with mixer or 2 minutes by hand. Add sour cream, flour, salt, and vanilla extract, mixing until combined. Add eggs one at a time, mixing on low speed just until each egg is incorporated to avoid overmixing and cracking during baking.
  4. Assemble the cheesecake: Pour the cream cheese batter evenly over the slightly cooled crust. Spread into an even layer. Evenly sprinkle fresh blueberries over the batter. Remove crumb topping from fridge, break up with a fork, and sprinkle evenly over the blueberries.
  5. Bake the cheesecake: Bake in the preheated 325°F oven for 1 hour 10 minutes to 1 hour 20 minutes, until the crumb topping is browned and the cheesecake center still jiggles slightly while the edges are set. If topping browns too quickly, loosely tent with aluminum foil. Once baking is complete, turn off oven, crack door open, and let cheesecake cool inside for 1 hour. After 30 minutes, run a thin knife around the edges to prevent sticking and cracking.
  6. Chill the cheesecake: Remove cheesecake from oven and allow to cool to room temperature. Refrigerate for 4 to 6 hours or overnight until fully set.
  7. Make the icing: Whisk powdered sugar and 1 tablespoon water together until smooth. Adjust consistency by adding more water if necessary.
  8. Serve: Unlatch and remove the springform pan. Place cheesecake on serving plate, drizzle with icing, slice, and enjoy.

Notes

  • Ensure all dairy ingredients are at room temperature for a smooth cheesecake batter.
  • Do not overmix the eggs into the batter to minimize cracks.
  • Running a knife around the edges while cooling helps prevent cracks when the cheesecake shrinks.
  • If the crumb topping browns too fast, covering loosely with foil prevents burning.
  • Chilling overnight is recommended for best texture and flavor.

Find it online: https://lauracooks.com/blueberry-crumb-cheesecake-recipe/