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Blueberry Crumble Cheesecake with creamy vanilla cheesecake fresh blueberry swirl buttery crumble topping and graham cracker crust on a white plate

Blueberry Crumble Cheesecake

A rich baked cheesecake with a buttery graham cracker crust, smooth cream cheese filling, jammy blueberry compote, and a golden oat crumble on top. Best made the day before and served cold for clean slices and full flavor.
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Prep Time 40 minutes
Cook Time 1 hour 20 minutes
Total Time 8 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs crust
  • 1/4 cup granulated sugar crust
  • 1/2 cup unsalted butter, melted crust
  • 24 oz full-fat cream cheese, room temperature filling
  • 3/4 cup granulated sugar filling
  • 3 large eggs, room temperature filling
  • 1/2 cup full-fat sour cream filling
  • 1 tsp pure vanilla extract filling
  • 1 tbsp all-purpose flour filling
  • 2 cups fresh or frozen blueberries topping
  • 3 tbsp granulated sugar topping
  • 1 tbsp lemon juice topping
  • 1 tsp cornstarch mixed with 1 tbsp cold water topping
  • 3/4 cup all-purpose flour crumble
  • 1/2 cup rolled oats crumble
  • 1/3 cup brown sugar, packed crumble
  • 1/4 tsp cinnamon crumble
  • 5 tbsp cold unsalted butter, cubed crumble

Equipment

  • 9-inch Springform Pan
  • Roasting Pan for Water Bath
  • Stand Mixer or Hand Mixer
  • Small Saucepan

Method
 

  1. Press the crust mixture into a foil-wrapped springform pan and bake at 325°F for 10 minutes.
  2. Cook the blueberry topping on the stovetop, thicken with cornstarch, and cool completely.
  3. Mix crumble ingredients until clumpy and refrigerate until needed.
  4. Beat cream cheese and sugar smooth, add eggs one at a time, then mix in sour cream, vanilla, and flour.
  5. Bake the filling in a water bath at 325°F for 55 to 65 minutes, then cool gradually in the oven.
  6. Top the cooled cheesecake with blueberry compote and crumble, then bake at 350°F for 15 to 18 minutes.
  7. Refrigerate overnight before slicing and serving.

Notes

  • All filling ingredients must be at room temperature before mixing.
  • Wrap the springform pan tightly in foil with no gaps before the water bath.
  • Cool the blueberry topping completely before spreading on the cheesecake.
  • Refrigerate overnight for the cleanest slices and best flavor.