Description
This Blueberry Crumble Cheesecake combines a creamy, smooth cheesecake base swirled with fresh blueberry compote and topped with a crunchy oat crumble. The graham cracker crust adds a classic touch, while the burst of fresh blueberries and hint of cinnamon in the crumble create an irresistible flavor and texture contrast. Perfect for dessert lovers seeking a fruity twist on traditional cheesecake.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
Blueberry Compote
- 2 cups fresh blueberries
Cheesecake Filling
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- ½ cup sour cream
- 2 tsp vanilla extract
- 3 large eggs (room temperature)
- ½ tsp cinnamon
Crumble Topping
- 1 cup rolled oats
- ¼ cup all-purpose flour
- ¼ cup brown sugar
- ½ tsp cinnamon
- ¼ cup unsalted butter, melted
Instructions
- Prepare the Crust: Preheat the oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of a 9-inch springform pan to form the crust. Set aside.
- Cook the Blueberries: Place the fresh blueberries in a saucepan over medium heat. Cook them for about 5 minutes until they release their juices and begin to soften, creating a fresh blueberry compote. Remove from heat and set aside to cool slightly.
- Make the Cheesecake Base: In a large mixing bowl, beat the softened cream cheese until very smooth and creamy. Gradually add the granulated sugar while continuing to mix until fully combined and fluffy.
- Add Wet Ingredients: Incorporate the sour cream and vanilla extract into the cream cheese mixture. Add the eggs one at a time, mixing just until each is combined to avoid over-beating. Mix in the cinnamon carefully to integrate the warm spice flavor throughout the batter.
- Combine Blueberries with Batter: Gently fold half of the cooked blueberry mixture into the cheesecake batter, distributing the fruit without breaking it up too much. Pour this blue-speckled batter over the prepared graham cracker crust in the springform pan.
- Prepare the Crumble Topping: In a separate bowl, combine rolled oats, flour, brown sugar, cinnamon, and melted butter. Mix thoroughly until the ingredients come together into a crumbly texture. Sprinkle this oat crumble evenly over the cheesecake batter, then top with the remaining fresh blueberry compote for extra blueberry bursts.
- Bake the Cheesecake: Bake in the preheated oven for 50 to 60 minutes. The cheesecake edges should be set while the center remains slightly jiggly when gently shaken. Remove from the oven and allow to cool at room temperature.
- Chill: Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to allow it to fully set and develop flavors before serving.
Notes
- Use room temperature eggs and cream cheese for a smoother cheesecake batter.
- Do not overmix eggs into the batter to prevent cracks during baking.
- Allow the cheesecake to cool gradually to avoid sudden temperature changes that can cause cracking.
- For easier removal, run a knife around the edge of the pan before releasing the springform ring.
- Fresh blueberries can be substituted with frozen ones if fresh are unavailable; thaw and drain excess liquid before cooking.
