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Irresistible Blueberry Crumble Cheesecake Recipe Delight

Irresistible Blueberry Crumble Cheesecake Recipe Delight Awaits

Indulge in this Irresistible Blueberry Crumble Cheesecake, a comforting dessert with creamy cheesecake and a crumbly topping.
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Prep Time 20 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham Cracker Crumbs Substitute with digestive biscuits for a twist.
  • 0.5 cups Butter (melted) Use unsalted for better flavor control.
For the Filling
  • 16 oz Cream Cheese Ensure it's at room temperature.
  • 1 cup Sugar Feel free to reduce for a less sweet outcome.
  • 1 cup Sour Cream Greek yogurt works beautifully as a substitute.
  • 3 large Eggs Use room temperature eggs for smooth blending.
  • 0.5 cups All-Purpose Flour Replace with cornstarch for a gluten-free alternative.
  • 1 tsp Vanilla Extract Opt for pure vanilla extract for the best taste.
  • 2 cups Fresh Blueberries Frozen blueberries can be used if thawed and drained.
Optional Topping
  • 1 cup Additional Blueberries Enhances aesthetic and flavor.
  • 1 cup Whipped Cream Consider using homemade for a special touch.

Equipment

  • springform pan
  • mixing bowl
  • Electric mixer

Method
 

Steps
  1. Preheat your oven to 350°F (175°C) and grease your springform pan lightly with butter or non-stick spray.
  2. In a mixing bowl, combine graham cracker crumbs with melted butter until well blended. Press this mixture into the bottom of your prepared springform pan.
  3. Place the crust in the oven and bake for about 10 minutes, until golden brown. Let it cool slightly on a wire rack.
  4. In a large bowl, beat the cream cheese until smooth. Gradually add sugar, sour cream, eggs, flour, and vanilla extract, mixing until creamy and well combined.
  5. Gently fold in the fresh blueberries with a spatula.
  6. Pour the cheesecake mixture over the cooled crust and bake for 45-50 minutes, until the edges are set but the center has a jiggle.
  7. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. Then chill in the refrigerator for at least 4 hours or preferably overnight.
  8. Release the sides of the springform pan, top with additional blueberries or whipped cream and slice to serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 18gSaturated Fat: 11gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 70mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 5mgCalcium: 80mgIron: 1mg

Notes

For the best flavor and texture, refrigerate your cheesecake overnight before serving. Avoid overmixing to prevent cracking and let cool gradually to maintain texture.

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