I still remember the very first time I pulled a golden brown cheesecake out of my oven. The whole kitchen smelled like buttery crumbs and sweet bursting blueberries and I just knew I found a new favorite. This dessert is basically the best of both worlds because it has that silky texture of a classic cheesecake but it also has the rustic charm of a fruit crumble. I promise you will find this recipe is actually really easy even if you are totally new to baking. It is a total showstopper and honestly it tastes even better the next day once the flavors have had a chance to hang out and settle.

Why You Should Learn How to Make Blueberry Crumble Cheesecake

You really need to learn this one because the texture is so much better than a plain cheesecake. A lot of people get stressed about their cheesecake tops cracking but the best part here is the crumble topping hides any little mistakes while adding a great crunch. I love using fresh blueberries when they are in season but you can totally use frozen ones too. It is a great dish for a summer party or even a cozy dinner when it is cold outside.

Ingredients Needed for How to Make Blueberry Crumble Cheesecake

2 cups graham cracker crumbs
1/2 cup unsalted butter melted
24 ounces cream cheese softened to room temperature
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
2 cups fresh blueberries
1/2 cup all purpose flour
1/4 cup brown sugar
1/2 teaspoon ground cinnamon

Step by Step Guide on How to Make Blueberry Crumble Cheesecake

Just follow these steps and you will be fine. I like to get everything ready in order so I do not get stressed out while I am mixing things up.

Preparing the Crust

Mix those graham cracker crumbs with your melted butter in a bowl. Press it down really well into the bottom of a nine inch springform pan. Bake it at 325 degrees for about 10 minutes and then let it cool down while you get the filling ready.

Mixing the Creamy Filling

Beat that soft cream cheese and sugar together until it looks smooth and fluffy. Add your eggs one at a time and make sure to beat them in slowly. Stir in your vanilla and sour cream. Now just gently fold in one cup of the blueberries by hand so you do not turn the whole batter purple.

Creating the Crumble Topping

In a little bowl mix the flour and brown sugar and cinnamon with a few tablespoons of cold butter. Use your fingers or a fork to mash it until it looks like crumbs. This is what gives the cake that amazing crunch.

Baking the Dessert

Pour that cream cheese mix right over your cooled crust. Scatter the rest of the blueberries on top and then cover it all with your crumble mixture. Bake it for about 50 to 55 minutes. The edges should look set but the middle should still have a little bit of a jiggle to it.

Expert Tips for How to Make Blueberry Crumble Cheesecake

One big mistake I see is using cold cream cheese. You really have to make sure it is at room temperature so you do not get lumps in your cake. I usually leave mine on the counter for about two hours. Also do not try to rush the cooling. Let the cheesecake sit out for an hour before you put it in the fridge. It needs at least six hours to chill or even better let it stay in there overnight. If you are using frozen berries do not thaw them out first or the juice will get everywhere.

FAQs About How to Make Blueberry Crumble Cheesecake

Can I use a different fruit for the crumble

You sure can. You can use raspberries or blackberries instead of blueberries. The baking time is the same and that tart fruit taste goes so well with the cream cheese.

How do I know when the cheesecake is finished baking

You have to do the jiggle test. Give the pan a tiny shake and if the edges are firm but the center moves a little bit like gelatin then it is done. It will finish firming up while it cools down.

How should I store the leftovers

Just put any extra slices in a container and keep them in the fridge. It stays fresh for about five days. You can even freeze slices if you wrap them in foil for up to a month.

Nutritional Information

These numbers are just estimates for one slice if you cut the cake into twelve pieces.

Calories 420
Total Fat 28g
Saturated Fat 16g
Cholesterol 110mg
Sodium 310mg
Total Carbohydrates 38g
Dietary Fiber 1g
Sugars 26g
Protein 6g