Blueberry Crumble Cheesecake
This Blueberry Crumble Cheesecake features a creamy filling and a crunchy topping, perfect for dessert lovers.
Equipment
- springform pan
Ingredients
Crust
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter melted
- 0.5 cups granulated sugar
Filling
- 1 package cream cheese 8-ounce, softened
- 0.5 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
Crumble Topping
- 0.75 cups old-fashioned oats
- 0.5 cups brown sugar packed
- 1 teaspoon cinnamon
- flour
- 0.5 cups unsalted butter melted
Instructions
Preparation
- Preheat your oven to 325°F.
- For the crust, mix graham cracker crumbs, melted butter, and sugar; press into a springform pan and bake for 10 minutes.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then stir in vanilla.
- Pour the cream cheese mixture over the cooled crust and fold in blueberries gently.
- For the crumble topping, combine oats, brown sugar, cinnamon, flour, and melted butter until crumbly; sprinkle over cheesecake.
- Bake for 50-60 minutes until edges are set but center is slightly jiggly.
- Cool gradually in the oven for an hour; refrigerate for at least 4 hours or overnight before serving.
Nutrition
Serving: 1sliceCalories: 310kcalCarbohydrates: 30gProtein: 5gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 6gCholesterol: 80mgSodium: 150mgFiber: 2gSugar: 14g
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