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Amazing Blueberry Crumble Cheesecake

A creamy baked cheesecake with a buttery graham cracker crust, a vibrant blueberry layer, and a golden oat crumble topping. Perfect for family gatherings and make-ahead desserts.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Graham Cracker Crust
  • 200 g Graham cracker crumbs
  • 50 g Granulated sugar
  • 120 g Unsalted butter, melted
Cheesecake Filling
  • 680 g Cream cheese, softened
  • 200 g Granulated sugar
  • 3 large Eggs
  • 200 g Sour cream
  • 2 tsp Vanilla extract
Blueberry Layer
  • 300 g Blueberries (fresh or frozen)
  • 80 g Granulated sugar
  • 1 tbsp Lemon juice
  • 1 tbsp Cornstarch
Crumble Topping
  • 80 g All-purpose flour
  • 60 g Rolled oats
  • 70 g Brown sugar
  • 1 tsp Ground cinnamon
  • 90 g Unsalted butter, cold cut into cubes

Equipment

  • Springform Pan
  • Mixing bowls
  • Saucepan

Method
 

Instructions
  1. Preheat the oven to 170°C. Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a springform pan and bake for 10 minutes. Let cool.
  2. Beat cream cheese until smooth. Add sugar, then eggs one at a time. Mix in sour cream and vanilla until creamy.
  3. In a saucepan, cook blueberries, sugar, lemon juice, and cornstarch over medium heat until thickened. Set aside.
  4. Combine flour, oats, brown sugar, and cinnamon. Cut in butter until crumbly.
  5. Pour cheesecake filling over the crust. Spoon blueberry mixture on top, then sprinkle with crumble topping.
  6. Bake for 60–70 minutes until the center is just set. Cool completely, then refrigerate at least 4 hours before serving.

Notes

For best results, chill the cheesecake overnight before slicing. Clean the knife between cuts for neat slices.