Description
Enjoy this Blueberry Crumble Cheesecake. It features a creamy filling, graham cracker crust, and a sweet crumble topping.
Ingredients
Scale
- 2 ½ cups graham cracker crumbs
- 8 tbsp butter melted
- 24 oz cream cheese room temperature
- 8 oz sour cream room temperature
- 1 1/4 cup powdered sugar
- 2 tsp vanilla extract
- 2 eggs
- 1 tbsp lemon zest
- 3 tbsp lemon juice
- 1 1/2 cups fresh blueberries
- 1/4 tsp kosher salt
- 1/2 tsp cinnamon
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 5 tbsp butter room temperature
- 1/2 cup gluten-free or all-purpose flour
Instructions
- Preheat the oven to 350°F (175°C).
- Mix the graham cracker crumbs and melted butter together in a bowl.
- Press the mixture into the bottom of the springform pan.
- Add the cream cheese to a mixing bowl and mix until smooth.
- Mix in powdered sugar, sour cream, vanilla extract, eggs, lemon zest, and lemon juice.
- Mix until just incorporated and smooth.
- Pour the filling over the crust in the springform pan.
- Top the filling with fresh blueberries.
- Combine all the crumb topping ingredients in a bowl and mix with a fork until crumbs form.
- Sprinkle the crumb topping evenly over the cheesecake.
- Bake the cheesecake in the preheated oven for 60-70 minutes until the center is slightly jiggly and the outside is more set.
- Let the cheesecake sit at room temperature for 1 hour to cool.
- Refrigerate the cheesecake for 6 hours to set up completely.
- Once chilled, you may optionally top the cheesecake with whipped cream and fresh blueberries before serving.
Notes
- Use room temperature ingredients for a smooth cheesecake filling.
- Cool the cheesecake completely to prevent cracking.
- Refrigerate for at least 6 hours for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg