Description
Indulge in our Blueberry Crumble Cheesecake! Experience the luscious, smooth cream cheese filling atop a buttery graham cracker crust, crowned with a sweet, textural crumble.
Ingredients
- Cream cheese: 24 ounces, softened
- Granulated sugar: 1 ½ cups (divided)
- Large eggs: 3
- Graham cracker crumbs: 1 ½ cups
- Unsalted butter: 10 tablespoons, melted (divided)
- All-purpose flour: 1 cup
- Fresh blueberries: 2 cups
- alcohol-free vanilla extract: 1 teaspoon
Instructions
- Step 1: Prepare Crust. Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs with 6 tablespoons of melted butter and ¼ cup of the granulated sugar. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then remove from oven and let cool slightly.
- Step 2: Make Cheesecake Filling. In a large mixing bowl, beat the softened cream cheese with 1 cup of the granulated sugar until light and smooth, scraping down the sides of the bowl as needed. Beat in the alcohol-free vanilla extract, then add the eggs one at a time, mixing on low speed until just combined after each addition. Pour the cheesecake filling over the cooled crust in the springform pan.
- Step 3: Prepare Blueberry Topping. In a small saucepan, combine the fresh blueberries with the remaining ¼ cup of granulated sugar and 1 tablespoon of water. Cook over medium heat, stirring occasionally, until the blueberries begin to burst and the sauce thickens slightly, about 5-7 minutes. Remove from heat and let cool for a few minutes.
- Step 4: Create Crumble Topping & Assemble. In a separate small bowl, combine the all-purpose flour and the remaining 4 tablespoons of cold, cubed unsalted butter. Use your fingers or a pastry blender to cut the butter into the flour until coarse crumbs form. Spoon the slightly cooled blueberry topping evenly over the cheesecake filling, then sprinkle the crumble topping over the blueberries.
- Step 5: Bake, Cool, and Chill. Place the springform pan on a baking sheet and bake for 50-60 minutes, or until the edges of the cheesecake are set and the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Remove, cool completely on a wire rack, then cover and chill in the refrigerator for at least 4 hours, or preferably overnight, before slicing and serving.
Notes
- Keep your beautiful cheesecake covered tightly in the refrigerator, and it will stay deliciously fresh for up to 3-4 days; for longer enjoyment, slices can be individually wrapped and frozen.
- While best enjoyed chilled for its classic creamy texture, letting a slice sit at room temperature for 15-20 minutes before serving will yield a slightly softer, more yielding bite.
- Amp up the indulgence by serving your cheesecake with a dollop of fresh whipped cream, a scoop of vanilla bean ice cream, or a delicate sprinkle of lemon zest for a bright, contrasting finish.
- To achieve that picture-perfect, crack-free cheesecake surface, be sure to follow the cooling instructions precisely, allowing it to gradually come to temperature in the oven with the door cracked open.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 520
- Sodium: 380mg
- Fat: 36g
- Saturated Fat: 23g
- Trans Fat: 1g
- Protein: 42g