Description
Enjoy a rich and creamy Blueberry Cheesecake featuring a buttery graham cracker crust, smooth cheesecake filling, and a delightful blueberry topping, all finished with a crunchy crumble. This dessert is perfect for any celebration and is sure to impress your guests!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup heavy cream
- 2 cups fresh blueberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- ¼ cup water
- 1 cup rolled oats
- ½ cup all-purpose flour
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ½ cup unsalted butter, cold and cubed
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Mix until the crumbs are well coated and the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust in the preheated oven for about 10 minutes, or until it’s lightly golden. Remove it from the oven and let it cool.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
- Add the granulated sugar and continue to beat until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, sour cream, and heavy cream. Mix until smooth.
- Pour the cheesecake filling over the cooled crust, spreading it evenly.
- Place the springform pan on a baking sheet.
- Bake the cheesecake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for about 1 hour.
- After an hour, remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, or overnight.
- In a medium saucepan over medium heat, combine the fresh blueberries, granulated sugar, lemon juice, cornstarch, and water.
- Stir gently and bring to a simmer. Cook for about 5-7 minutes, or until the blueberries start to burst and the sauce thickens.
- Remove from heat and let the blueberry topping cool to room temperature.
- In a medium bowl, combine rolled oats, all-purpose flour, brown sugar, and cinnamon.
- Add the cold, cubed butter and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the cheesecake before serving.
Notes
- For best results, refrigerate the cheesecake overnight.
- You can substitute frozen blueberries if fresh ones are not available; just thaw and drain excess liquid before using.
- Prep Time: 30 minutes
- Cook Time: 60 minutes