Name: Perfect Homemade Blueberry Crumble Cheesecake Recipe
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 7 h
Cuisine: American
Ingredients: 1.5 cups graham cracker crumbs; 1/4 cup granulated sugar; 6 tablespoons unsalted butter, melted; 1/2 teaspoon ground cinnamon; Pinch of salt, 24 oz full-fat cream cheese, room temperature; 1 cup granulated sugar; 1 cup Greek yogurt or sour cream; 1 tablespoon vanilla extract; 3 large eggs, room temperature; 2 tablespoons all-purpose flour; 2 cups blueberries (fresh or frozen); 2 tablespoons granulated sugar; 1 tablespoon lemon juice; 1 teaspoon lemon zest; 2 teaspoons cornstarch mixed with 1 tablespoon water; 1/2 cup all-purpose flour (for crumble); 1/2 cup rolled oats; 1/2 cup light brown sugar; 1/2 teaspoon cinnamon; 1/4 cup cold unsalted butter, cubed

Description

A rich New York-style cheesecake layered with jammy blueberry compote and topped with a golden oat crumble for the perfect balance of creamy, fruity, and crunchy textures.

Ingredients

Scale

1.5 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
1/2 teaspoon ground cinnamon
Pinch of salt, 24 oz full-fat cream cheese, room temperature
1 cup granulated sugar
1 cup Greek yogurt or sour cream
1 tablespoon vanilla extract
3 large eggs, room temperature
2 tablespoons all-purpose flour
2 cups blueberries (fresh or frozen)
2 tablespoons granulated sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
2 teaspoons cornstarch mixed with 1 tablespoon water
1/2 cup all-purpose flour (for crumble)
1/2 cup rolled oats
1/2 cup light brown sugar
1/2 teaspoon cinnamon
1/4 cup cold unsalted butter, cubed

Instructions

Preheat oven to 325°F (163°C). Grease and wrap a 9-inch springform pan with foil.
Mix graham crumbs, sugar, cinnamon, salt, and melted butter. Press into the pan.
Bake the crust for 10 minutes, then let it cool.
Cook blueberries, sugar, lemon juice, and zest. Add cornstarch slurry and cool.
Beat cream cheese and sugar until smooth.
Add yogurt and vanilla. Mix gently.
Add eggs one at a time on low speed. Fold in flour.
Prepare the crumble by mixing the dry ingredients and cutting in the cold butter. Chill.
Pour cheesecake batter over crust.
Spoon cooled blueberry compote on top and gently swirl.
Sprinkle crumble evenly over the top.
Place the pan in a water bath and bake 65–75 minutes.
Turn off oven, crack door, and cool for 1 hour.
Refrigerate at least 6 hours or overnight before serving.

Notes

Use room-temperature ingredients for a smooth filling. Ensure blueberry compote is fully cooled before adding. Chill crumble before topping. Use a water bath to prevent cracks and bake until center reaches 150°F.

Prep Time: 30 minutes
Cook Time: 75 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice