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Blueberry Crumble Cheesecake

Blueberry Crumble Cheesecake That'll Steal Your Heart

Indulge in the richness of Blueberry Crumble Cheesecake, a delightful blend of creaminess and comfort.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chilling Time 4 hours
Total Time 5 hours 40 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crumble Topping
  • 1/2 cup Unsalted Butter Can use salted butter if unsalted is unavailable.
  • 1 cup All-Purpose Flour Substitute with almond flour for a gluten-free option.
  • 1/3 cup Brown Sugar White sugar can also be used as a substitute.
For the Cheesecake Filling
  • 16 oz Cream Cheese Opt for full-fat cream cheese for best results.
  • 1 cup Granulated Sugar Feel free to adjust to taste.
  • 1 cup Greek Yogurt Can substitute with sour cream.
  • 2 tbsp Lemon Juice Freshly squeezed is preferred.
  • 1 tsp Vanilla Extract Use pure extract for better quality.
  • 3 Large Eggs Ensure they are at room temperature.
  • 2 cups Blueberries Fresh or thawed frozen berries work beautifully.
Optional Topping
  • 1/4 cup Sliced Almonds Consider coconut flakes as a substitution.

Equipment

  • 9-inch springform pan
  • Mixing Bowls
  • Spatula
  • Whisk

Method
 

Step-by-Step Instructions for Blueberry Crumble Cheesecake
  1. Preheat your oven to 325°F (160°C) and prepare your 9-inch springform pan by lining the bottom with parchment paper.
  2. Combine all-purpose flour and brown sugar in a bowl. Melt unsalted butter and mix it into the dry ingredients until crumbly. Allow to cool.
  3. Beat softened cream cheese until smooth. Gradually add granulated sugar, Greek yogurt, lemon juice, and vanilla extract, mixing until well combined.
  4. Incorporate eggs one at a time, whisking well after each addition until the batter is smooth.
  5. Pour the cheesecake batter into the prepared pan and sprinkle the blueberries evenly over the top.
  6. Break the cooled crumble topping into bits and sprinkle it over the blueberries, adding sliced almonds if desired.
  7. Bake for 60-70 minutes until the edges are set but the center jiggles slightly. Let cool for an hour and refrigerate for at least 4 hours.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 7gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 95mgSodium: 250mgPotassium: 180mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 3mgCalcium: 80mgIron: 1mg

Notes

For best flavor, refrigerate the cheesecake overnight. Check for doneness around the 60-minute mark, keeping in mind it should jiggle slightly in the center when done.

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