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Blueberry Crumble Cheesecake

This Blueberry Crumble Cheesecake is the perfect combination of creamy cheesecake, sweet homemade blueberry sauce, and a buttery crumble topping. If you're looking for easy blueberry desserts that taste bakery-quality, this recipe delivers every time. The rich filling pairs beautifully with the bright blueberry topping for cheesecake, while the golden crumble adds the perfect texture contrast.
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Prep Time 25 minutes
Cook Time 1 hour
Chill Time 4 hours
Total Time 5 hours 25 minutes
Servings: 8 Slices
Ingredients Method Notes

Ingredients
  

  • For the Crust
  • 2 cups graham cracker crumbs
  • ½ cup melted butter
  • 2 tablespoons sugar
  • For the Cheesecake Filling
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • For the Blueberry Sauce
  • 2 cups fresh or frozen blueberries
  • ⅓ cup sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch + 2 tablespoons water
  • For the Crumble Topping
  • ¾ cup all-purpose flour
  • ½ cup brown sugar
  • ½ teaspoon cinnamon
  • ½ cup cold butter cubed

Method
 

  1. Prepare the Crust
  2. Preheat oven to 325°F (160°C).
  3. Mix graham cracker crumbs, melted butter, and sugar. Press firmly into a springform pan.
  4. Bake for 8–10 minutes. Let cool.
  5. Make the Cheesecake Filling
  6. Beat cream cheese and sugar until smooth.
  7. Add eggs one at a time, mixing gently.
  8. Stir in sour cream and vanilla extract. Avoid overmixing.
  9. Prepare the Blueberry Sauce
  10. In a saucepan, combine blueberries, sugar, and lemon juice over medium heat.
  11. Once berries release juices, stir in cornstarch slurry.
  12. Simmer until thickened. Let cool slightly.
  13. Make the Crumble Topping
  14. Combine flour, brown sugar, and cinnamon.
  15. Cut in cold butter until crumbly.
  16. Assemble the Cheesecake
  17. Pour filling over crust.
  18. Spoon blueberry sauce evenly on top.
  19. Sprinkle crumble topping over the surface.
  20. Bake
  21. Bake for 60–70 minutes, until center is slightly jiggly.
  22. Turn off oven and cool inside with door slightly open for 1 hour.
  23. Refrigerate at least 4 hours or overnight before serving.

Notes

For extra crack prevention, bake in a water bath.
Homemade blueberry sauce for cheesecake gives fresher flavor than canned blueberry pie filling.
Store covered in refrigerator up to 5 days.
This recipe freezes well for up to 2 months.