Description
This Blueberry Crumble Cheesecake recipe layers a buttery graham cracker crust, rich cream cheese filling, vibrant homemade blueberry jam, and a sweet cinnamon crumble topping. Perfect for any occasion, it’s an indulgent dessert that’s as impressive as it is delicious.
Ingredients
Graham Cracker Crust:
1 3/4 cups graham cracker crumbs (161 grams)
3 tablespoons brown sugar (39 grams)
6 tablespoons unsalted butter, melted (3 ounces)
Cheesecake Filling:
1 cup granulated sugar (200 grams)
24 ounces cream cheese, room temperature
1/4 cup sour cream (61 grams)
1/4 cup heavy cream (60 mL)
1/4 teaspoon salt
2 teaspoons vanilla extract (8 grams)
3 large eggs
Blueberry Jam:
3 cups fresh blueberries (450 grams)
1/3 cup water (79 mL)
1/4 cup granulated sugar (50 grams)
1 tablespoon cornstarch (7 grams)
1/2 teaspoon cinnamon (optional) (1 gram)
Crumble Topping:
1 cup all-purpose flour (125 grams)
1/4 cup granulated sugar (50 grams)
6 tablespoons brown sugar (75 grams)
2 teaspoons ground cinnamon (5 grams)
6 tablespoons unsalted butter, melted (3 ounces)
Instructions
1. Preheat oven to 350°F.
2. Combine graham cracker crumbs, brown sugar, and melted butter in a food processor. Pulse until combined.
3. Press mixture into the bottom and sides of an 8-inch springform pan. Bake for 8 minutes. Cool completely. Reduce oven temperature to 325°F.
4. Prepare the blueberry jam by adding blueberries, water, sugar, cornstarch, and optional cinnamon to a skillet. Cook over medium heat, stirring until thickened. Cool completely.
5. For the crumble topping, mix flour, sugars, cinnamon, and melted butter with a fork. Refrigerate until needed.
6. In a mixing bowl, beat cream cheese, sour cream, and sugar until smooth. Add heavy cream, vanilla, and salt. Mix until combined. Add eggs one at a time, mixing just until blended.
7. Pour half the cheesecake batter into the cooled crust. Dollop some blueberry jam on top. Add remaining batter, then more jam. Gently swirl.
8. Sprinkle crumble topping evenly over cheesecake.
9. Wrap pan in foil, place in a roasting pan with 2 inches of hot water. Bake at 325°F for 80–90 minutes.
10. Turn off oven, crack door, and let cheesecake cool inside for 1 hour.
11. Refrigerate for 4 hours or overnight before serving.
12. Slice with a hot knife and wipe between cuts for clean slices.
Notes
Use room-temperature ingredients for a smoother batter.
Don’t overmix after adding eggs to avoid cracks.
Cool jam completely before layering.
Cheesecake is best when chilled overnight.
Store leftovers in the fridge up to 5 days or freeze individual slices up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American