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Blueberry crumble cheesecake

Blueberry Crumble Cheesecake: A Swirly and Seriously Irresistible Treat!

Can't decide between cheesecake and crumble? Have both! This Blueberry Crumble Cheesecake is a decadent swirl of creamy filling, juicy blueberries, and a buttery crumble topping.
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Servings 12 Slices
Calories 400 kcal

Equipment

  • 9-inch springform pan (essential for cheesecake success)
  • Large mixing bowls (for all the creamy and crumbly goodness)
  • Electric mixer (handheld or stand – your arm will thank you)
  • Rubber spatula or wooden spoon (for smooth mixing and folding)
  • Measuring cups and spoons (precision is key, even when being sassy)
  • Food processor or pastry blender (for that perfect crumble)
  • Small saucepan (for the blueberry swirl)
  • Wire rack (for cooling – patience is a virtue, even when dessert is involved)

Ingredients
  

For the Crust:

  • 1 ½ cups graham cracker crumbs about 10-12 full graham crackers, crushed
  • ¼ cup granulated sugar a touch of sweetness
  • 6 tablespoons unsalted butter melted (the glue that holds it all together)

For the Blueberry Swirl:

  • 1 ½ cups fresh or frozen blueberries if frozen, no need to thaw
  • ¼ cup granulated sugar to bring out their sweetness
  • 1 tablespoon lemon juice a little zing
  • 1 teaspoon cornstarch to thicken things up

For the Cheesecake Filling:

  • 3 8 ounce packages cream cheese, softened (the creamy dream team)
  • 1 ½ cups granulated sugar sweetness overload, in the best way
  • 1 teaspoon vanilla extract a classic for a reason
  • ¼ teaspoon salt balances the sweet
  • 4 large eggs at room temperature (for richness and binding)
  • ½ cup sour cream at room temperature (for extra tang and creaminess)

For the Crumble Topping:

  • 1 cup all-purpose flour the base of our crumble
  • ½ cup rolled oats for that lovely texture
  • ½ cup packed light brown sugar for a touch of molasses magic
  • ½ teaspoon ground cinnamon warm and cozy vibes
  • ¼ teaspoon salt balances the sweet
  • ½ cup cold unsalted butter cut into small pieces (for that crumbly goodness)

Instructions
 

  • Crust Time: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs and sugar. Pour in the melted butter and stir until well combined. Press the mixture firmly into the bottom of your springform pan.
  • Blueberry Swirl Magic: In a small saucepan, combine the blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring occasionally, until the blueberries have softened and the mixture has thickened (about 5-7 minutes). Remove from heat and let cool slightly.
  • Creamy Dream Filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Beat in the vanilla extract and salt. Beat in the eggs one at a time, mixing just until combined (don't overmix!). Stir in the sour cream until smooth.
  • Assemble the Masterpiece: Pour half of the cheesecake filling into the prepared crust. Spoon dollops of the blueberry mixture over the filling. Pour the remaining cheesecake filling over the blueberry dollops. Use a knife or skewer to gently swirl the blueberry mixture into the cheesecake filling.
  • Crumble Time: In a medium bowl (or a food processor), combine the flour, oats, brown sugar, cinnamon, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  • Top It Off: Sprinkle the crumble topping evenly over the cheesecake filling.
  • Bake It 'Til It's Golden: Bake for 55-70 minutes, or until the edges of the cheesecake are set and the center is just slightly jiggly. The crumble topping should be golden brown.
  • Cool Down, Buttercup: Let the cheesecake cool completely in the oven with the door slightly ajar. Then, transfer it to the refrigerator and chill for at least 6 hours, or preferably overnight, before slicing and serving. Patience is key for cheesecake perfection!

Notes

Pro-Tips for Cheesecake Nirvana:
Softened cream cheese is crucial: It ensures a smooth and lump-free filling.
Don't overmix the filling: Overmixing incorporates too much air, which can lead to cracks.  
Bake low and slow: This helps prevent the cheesecake from cracking.
Cool it down gently: Gradual cooling helps prevent cracks as well.
Don't be shy with the blueberry swirl: More swirl = more flavor!