Description
A delicious and creamy blueberry crumble cheesecake that combines the richness of cheesecake with a crunchy crumble topping.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- 1 tablespoon cornstarch
- ½ cup brown sugar
- 1 cup rolled oats
- ½ teaspoon cinnamon
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs and melted butter, then press into the bottom of a springform pan.
- In a large mixing bowl, beat cream cheese and granulated sugar until smooth.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- In another bowl, toss blueberries with cornstarch and fold into the cream cheese mixture.
- Pour the blueberry mixture over the crust in the springform pan.
- In a separate bowl, combine brown sugar, rolled oats, and cinnamon, then sprinkle over the cheesecake.
- Bake for 50-60 minutes or until the center is set.
- Let cool, then refrigerate for at least 4 hours before serving.
Notes
- For a firmer cheesecake, bake a little longer.
- Use fresh blueberries for the best flavor.
- Can be served with whipped cream on top.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg