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Blueberry Crumble Cheesecake

A creamy, velvety cheesecake swirled with homemade blueberry sauce and topped with a buttery, cinnamon-spiced crumble. The perfect fusion of a classic cheesecake and a fruit crisp.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 7 hours 40 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 6 tbsp unsalted butter melted
  • 0.33 cup granulated sugar
Blueberry Swirl
  • 2 cups blueberries fresh or frozen
  • 0.25 cup granulated sugar
  • 1 tbsp lemon juice freshly squeezed
  • 2 tsp cornstarch
Cheesecake Filling
  • 32 oz cream cheese 4 packs, room temp
  • 1 cup granulated sugar
  • 1 cup sour cream room temp
  • 1 tbsp vanilla extract
  • 4 large eggs room temp
Crumble Topping
  • 0.5 cup all-purpose flour
  • 0.33 cup brown sugar packed
  • 0.25 cup unsalted butter cold, cubed
  • 0.5 tsp cinnamon

Equipment

  • 9-inch Springform Pan
  • Electric Mixer
  • Mixing bowls
  • Small saucepan

Method
 

  1. Preheat oven to 325°F (163°C). Prepare a 9-inch springform pan by lining the bottom with parchment paper.
  2. Mix graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of the pan. Bake for 10 minutes, then cool.
  3. In a saucepan, combine blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat until thickened (5-7 mins). Let cool completely.
  4. Beat room temperature cream cheese and sugar until smooth. Add sour cream and vanilla, mixing until combined.
  5. Add eggs one at a time, mixing on low speed just until incorporated. Do not overmix.
  6. Pour half the batter over the crust. Dollop half the blueberry sauce on top and swirl gently. Repeat with remaining batter and sauce.
  7. For the crumble, mix flour, brown sugar, and cinnamon. Cut in cold butter until coarse crumbs form. Sprinkle over the cheesecake.
  8. Bake for 60-70 minutes until edges are set and center jiggles slightly. Turn off oven and leave cake inside with door cracked for 1 hour.
  9. Remove from oven, cool completely on a rack, then refrigerate for at least 6 hours (or overnight) before serving.

Notes

Ensure all dairy ingredients are at room temperature to prevent a lumpy batter. Cool the berry sauce completely before swirling.