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Blueberry Crumble Cheesecake

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A rich and creamy cheesecake topped with a buttery crumble and fresh blueberries, perfect for summer gatherings.

Ingredients

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  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 2 cups cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 2 cups blueberries (fresh or frozen)
  • 1 teaspoon lemon juice
  • 1/2 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Combine graham cracker crumbs and melted butter in a mixing bowl and press the mixture firmly into the bottom of a 9-inch springform pan.
  3. Beat the softened cream cheese, granulated sugar, and vanilla extract together until smooth and creamy.
  4. Add the eggs, one at a time, mixing well after each addition.
  5. Fold in the blueberries and lemon juice into the cream cheese mixture.
  6. Pour the mixture over the prepared crust in the springform pan.
  7. Mix brown sugar, flour, and cinnamon in a separate bowl, then sprinkle over the cheesecake layer.
  8. Bake for about 60 minutes or until slightly jiggly in the center.
  9. Cool the cheesecake and then chill in the refrigerator for at least 4 hours.

Notes

Serve with whipped cream or vanilla ice cream. Store in the refrigerator for up to 5 days.

Nutrition

Find it online: https://delishrecipezbylucy.com/blueberry-crumble-cheesecake/

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