Blueberry Crumb Cheesecake
This Blueberry Crumb Cheesecake is seriously bursting with flavor, with a creamy, dreamy filling, a buttery graham cracker crust, and a delightful crumb topping studded with fresh blueberries. It’s the perfect ending to any meal, a show-stopping dessert for a special occasion, or just a sweet treat to whip up whenever you’re craving something delicious.
Why You’ll Love Blueberry Crumb Cheesecake
- Easy Peasy: Don’t be intimidated by fancy cheesecakes! This recipe comes together with minimal fuss, perfect for beginner bakers or those short on time.
- Flavor Explosion: Every bite is a burst of deliciousness. The creamy cheesecake filling is perfectly balanced by the sweet and tangy blueberries, and the crumb topping adds the perfect contrast.
- Make-Ahead Friendly: Need a dessert you can prepare in advance? This cheesecake is your new best friend! Simply bake it, let it cool, and refrigerate it for a stress-free dessert ready to impress.
- Customizable: Don’t love blueberries? No problem! This recipe is easily adaptable to your favorite fruits or flavors.
- Perfect for Sharing: This cheesecake yields 9 generous slices, making it ideal for sharing with friends and family.
Ingredients Needed To Make Blueberry Crumb Cheesecake
- Graham cracker crumbs
- Butter
- Cream cheese
- Sour cream
- Powdered sugar
- Vanilla extract
- Eggs
- Lemon zest and juice
- Fresh blueberries
- Kosher salt
- Cinnamon
- Granulated sugar
- Brown sugar
- Gluten-free or all-purpose flour
How To Make Blueberry Crumb Cheesecake
- Get your oven ready for action by preheating it to 350°F (175°C).
- In a bowl, combine the graham cracker crumbs and melted butter. Mix it all together until it resembles a sandy, crumbly mixture. Now, press this delicious mixture into the bottom of your springform pan.
- In a separate mixing bowl, grab your room temperature cream cheese and beat it with an electric mixer until it’s smooth and creamy.
- Now, gradually add the powdered sugar to your creamed cheese and keep mixing until everything is beautifully incorporated.
- Pour in the sour cream, vanilla extract, and eggs. Don’t forget the lemon zest and juice. Beat it all together until you have a smooth and luscious filling.
- Pour the creamy cheesecake filling over the prepared graham cracker crust in your springform pan.
- Gently sprinkle the fresh blueberries over the cheesecake filling. They’ll sink slightly as you bake, creating pockets of juicy goodness throughout the cheesecake.
- In another bowl, combine all the crumb topping ingredients – kosher salt, cinnamon, granulated sugar, brown sugar, flour, and room temperature butter. Use a fork to mix everything together until you get yummy, crumbly bits.
- Sprinkle the crumb topping evenly over the blueberry-laden cheesecake. Now, pop your cheesecake into the preheated oven and bake it for 60-70 minutes. You’ll know it’s done when the center is slightly jiggly but the outside is more set.
- Once the cheesecake is baked, take it out of the oven and let it cool at room temperature for about an hour. Patience is key here! We want the cheesecake to cool down slowly to prevent cracks.
- After the initial cool-down, it’s time for the cheesecake to set up completely. Transfer it to the refrigerator and let it chill for at least 6 hours, or even overnight. The cold temperature helps the cheesecake firm up and become sliceable.
Variations & Substitutions
- Crust: Use a gluten-free crust by replacing the graham cracker crumbs with gluten-free alternatives.
- Filling: Swap out the fresh blueberries for other berries such as raspberries or blackberries for a different flavor profile.
- Crumb Topping: Add chopped nuts, such as almonds or pecans, to the crumb topping for extra texture and flavor.
- Lemon: If you prefer less lemon flavor, you can reduce the amount of lemon zest and lemon juice.
Commonly Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, you can! Just thaw the frozen blueberries completely before using them. Drain any excess water so they don’t make the filling too runny.
How can I store leftover cheesecake?
Wrap the leftover cheesecake tightly in plastic wrap or aluminum foil and store it in the refrigerator for up to 5 days.
Can I freeze cheesecake?
Yes, you can freeze leftover cheesecake for up to 3 months. Wrap it tightly in plastic wrap and then again in aluminum foil. Thaw it in the refrigerator overnight before serving.
My cheesecake cracked! What went wrong?
A few things can cause cheesecake to crack. One reason might be that the oven temperature was too high. Another possibility is that the cheesecake cooled down too quickly after baking. Letting it cool slowly at room temperature helps prevent cracks.
Blueberry Crumb Cheesecake
This recipe almost made the cookbook. It’s one of my favorites, seriously bursting for flavor!
Print Pin RateServings: 9
Calories: 678kcal
Equipment
- 9-inch round springform pan
- mixing bowls
- Fork
- Electric mixer
- Spatula
- Zester or grater
- Measuring cups and spoons
Ingredients
Crust Ingredients
- 2 ½ cups graham cracker crumbs
- 8 tbsp butter melted
Filling Ingredients
- 24 oz cream cheese room temperature
- 8 oz sour cream room temperature
- 1 1/4 cup powdered sugar
- 2 tsp vanilla extract
- 2 eggs
- 1 tbsp lemon zest
- 3 tbsp lemon juice
- 1 1/2 cups fresh blueberries
Crumb Topping Ingredients
- 1/4 tsp kosher salt
- 1/2 tsp cinnamon
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 5 tbsp butter room temperature
- 1/2 cup gluten-free or all-purpose flour
Instructions
- Preheat the oven to 350°F (175°C).
- Mix the graham cracker crumbs and melted butter together in a bowl.
- Press the mixture into the bottom of the springform pan.
- Add the cream cheese to a mixing bowl and mix until smooth.
- Mix in powdered sugar, sour cream, vanilla extract, eggs, lemon zest, and lemon juice.
- Mix until just incorporated and smooth.
- Pour the filling over the crust in the springform pan.
- Top the filling with fresh blueberries.
- Combine all the crumb topping ingredients in a bowl and mix with a fork until crumbs form.
- Sprinkle the crumb topping evenly over the cheesecake.
- Bake the cheesecake in the preheated oven for 60-70 minutes until the center is slightly jiggly and the outside is more set.
- Let the cheesecake sit at room temperature for 1 hour to cool.
- Refrigerate the cheesecake for 6 hours to set up completely.
- Once chilled, you may optionally top the cheesecake with whipped cream and fresh blueberries before serving.
Notes
Variations and Substitutions:
- Crust: Use a gluten-free crust by replacing the graham cracker crumbs with gluten-free alternatives.
- Filling: Swap out the fresh blueberries for other berries such as raspberries or blackberries for a different flavor profile.
- Crumb Topping: Add chopped nuts, such as almonds or pecans, to the crumb topping for extra texture and flavor.
- Lemon: If you prefer less lemon flavor, you can reduce the amount of lemon zest and lemon juice.
Nutrition
Serving: 1g | Calories: 678kcal | Carbohydrates: 60g | Protein: 9g | Fat: 46g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 158mg | Sodium: 570mg | Potassium: 225mg | Fiber: 2g | Sugar: 40g | Vitamin A: 1589IU | Vitamin C: 5mg | Calcium: 140mg | Iron: 2mg
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