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- 1 ½ cups graham cracker crumbs - ¼ cup granulated sugar - ½ cup unsalted butter, melted - 2 packages (8 oz each) cream cheese, softened to room temperature - ¾ cup granulated sugar - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 1 cup sour cream - 1 cup fresh blueberries, rinsed and drained - ½ cup rolled oats - ½ cup all-purpose flour - ½ cup packed brown sugar - ½ teaspoon ground cinnamon - 6 tablespoons unsalted butter, melted When I make this blueberry crumble cheesecake, I love how fresh and bright the flavors are. The crust is crisp and buttery, giving a great base. The filling is rich and creamy, while the blueberries burst with flavor. Finally, the crumble topping adds a delightful crunch. Each bite is a mix of sweet and tangy goodness. The ingredients are simple and easy to find. I recommend using fresh blueberries for the best taste. You can find everything you need for this recipe in your local store. If you want to make it special, consider organic ingredients or local produce. This makes the dish not just tasty but also wholesome. For the full recipe, you can refer to the earlier sections. Enjoy the process of making this dessert; it’s as fun as it is delicious! First, I preheat my oven to 325°F (160°C). This temperature helps the cheesecake bake evenly. While the oven warms up, I lightly grease a 9-inch springform pan. This step makes it easy to remove the cheesecake later. It's crucial to set this pan aside for now. Next, I make the crust. In a medium bowl, I mix the graham cracker crumbs with granulated sugar. I pour in the melted butter and stir until the crumbs are coated. Using my hands, I press this mixture firmly into the bottom of the springform pan. I want to create a solid base. Then, I bake the crust for 10 minutes until it turns lightly golden. After that, I remove it from the oven and let it cool. Now it's time for the cheesecake filling. In a large bowl, I beat the softened cream cheese with granulated sugar using an electric mixer. I mix until smooth and creamy, which takes about 2-3 minutes. Then, I add the eggs one at a time, mixing well after each. I stir in the vanilla extract and sour cream just until combined. Finally, I gently fold in the fresh blueberries, being careful not to break them. I pour the cheesecake filling over the cooled crust. Using a spatula, I spread it evenly across the crust. This step is important for a nice presentation. Next, I bake the cheesecake for 50-60 minutes. I know it’s done when the center is set but still jiggles slightly when shaken. After baking, I turn off the oven and leave the cheesecake inside with the door slightly open for an hour. This helps it cool gradually. To finish, I prepare the crumble topping. In a separate bowl, I mix rolled oats, flour, brown sugar, and ground cinnamon. Then, I add the melted butter and stir until it forms coarse crumbs. I sprinkle this topping evenly over the cheesecake filling. Now, it's ready for the oven! After baking, I let it chill in the fridge for at least 4 hours, but I often leave it overnight for the best texture. You can find the full recipe above. To get the best cheesecake texture, start with room temperature cream cheese. Cold cream cheese can lead to lumps. Mix it well until it's creamy and smooth. When you add eggs, do so one at a time. This helps keep the mixture light and fluffy. After mixing, gently fold in the blueberries. This keeps them whole and beautiful. Bake the cheesecake until the center is set but still jiggles a bit. This jiggle means it will firm up as it cools. After baking, allow the cheesecake to cool slowly in the oven with the door ajar. This step prevents cracks. Once your cheesecake is ready, chill it for at least four hours. For the best flavor and texture, let it chill overnight. When serving, cut slices with a warm knife. This will give you clean edges. Top each slice with more fresh blueberries for a burst of color. A drizzle of whipped cream can make it even better. Store any leftovers in the fridge. Use an airtight container to keep it fresh. You can also freeze slices for later. Just wrap them well in plastic wrap. One common mistake is overmixing the batter. This can make the cheesecake too dense. Also, don’t skip the cooling steps. Rapid temperature changes can lead to cracks. Avoid using too much fruit at once. If you add too many blueberries, the cheesecake can become soggy. Lastly, make sure to measure ingredients carefully. This helps ensure your cheesecake turns out just right. For the full recipe, check out Blueberry Crumble Cheesecake 🫐. {{image_4}} You can switch up the blueberries for other fruits. Raspberries, strawberries, or blackberries work great. Each fruit adds its own flavor. This makes your cheesecake unique. Try mixing different fruits for a fun twist. You can also blend fruits to create a berry medley. For a gluten-free crust, use almond flour or gluten-free graham crackers. Just replace the regular crumbs in the recipe. If you want a nutty flavor, almond flour is a fantastic choice. Make sure to check the labels for gluten-free options. Your cheesecake will taste just as good and be gluten-free! To make this cheesecake vegan, use plant-based cream cheese. Swap the eggs for flaxseed meal or applesauce. For the sour cream, try coconut cream or a dairy-free yogurt. The crumble can be made with coconut oil instead of butter. These changes keep the flavors but fit a vegan diet. Enjoy the same creamy texture and taste! For the complete recipe, refer to the Full Recipe section. After making your blueberry crumble cheesecake, store it in the fridge. Keep it in the springform pan or transfer it to an airtight container. This cheesecake stays fresh for up to five days in the fridge. Make sure to cover it well to prevent it from drying out. If you want to save some cheesecake for later, freezing is a great option. Wrap the cheesecake tightly in plastic wrap, then in aluminum foil. This protects it from freezer burn. It can last up to three months in the freezer. When you're ready to enjoy it, just thaw it overnight in the fridge. Reheating cheesecake is not usually needed, but if you prefer it warm, here’s how. Preheat your oven to 300°F (150°C). Place the cheesecake on a baking sheet. Heat it for about 10-15 minutes. This warms it gently, making it soft and creamy again. Enjoy the rich flavor of your blueberry crumble cheesecake! For the complete recipe, check out the Full Recipe. Blueberry crumble cheesecake can last about 5 to 7 days in the fridge. Make sure to cover it well with plastic wrap or aluminum foil. This keeps it fresh and tasty for longer. I recommend eating it within this time for the best flavor. Yes, you can use frozen blueberries! Just thaw them first and drain the excess water. This helps keep the filling from becoming too watery. Frozen blueberries can still give you that sweet burst of flavor, making your cheesecake just as delicious. Serve the cheesecake chilled. I love adding a few fresh blueberries on top for color. You can also drizzle some whipped cream over each slice. For extra flair, add mint leaves. This will make your cheesecake look even more tempting! Absolutely! Making the cheesecake a day or two ahead is a great idea. This lets the flavors blend and enhances the taste. Just keep it in the fridge until you're ready to serve it. Your guests will love the rich, creamy delight! Yes, you can prepare the filling ahead of time. Store it in the fridge for a few hours before using. Just mix it again briefly before pouring it over the crust. This saves time and makes the baking day easier. For the full recipe, check the instructions! You now know how to make a delicious Blueberry Crumble Cheesecake. We covered the key ingredients, step-by-step instructions, and helpful tips. You also learned about fun variations and storage methods. Remember to avoid common mistakes for that perfect texture. This cheesecake shines with fresh or frozen blueberries. Enjoy making this treat for yourself or to share. Your cheesecake will impress everyone who tastes it. So, get baking!

Blueberry Crumble Cheesecake

Indulge in the deliciousness of blueberry crumble cheesecake with this easy recipe! Get ready to create a mouthwatering dessert featuring a buttery graham cracker crust, creamy cheesecake filling loaded with fresh blueberries, and a crunchy crumble topping. Perfect for gatherings or a cozy night in, this cheesecake will impress everyone. Click through to discover how to make this delightful treat that’s sure to be a hit!
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

¼ cup granulated sugar

½ cup unsalted butter, melted

For the cheesecake filling:

2 packages (8 oz each) cream cheese, softened to room temperature

¾ cup granulated sugar

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

1 cup sour cream

1 cup fresh blueberries, rinsed and drained

For the crumble topping:

½ cup rolled oats

½ cup all-purpose flour

½ cup packed brown sugar

½ teaspoon ground cinnamon

6 tablespoons unsalted butter, melted

Instructions
 

Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan and set aside.

    Prepare the crust: In a medium mixing bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until the crumbs are evenly coated. Firmly press this mixture into the bottom of the prepared springform pan to form a solid crust, ensuring an even layer. Bake for 10 minutes until lightly golden. Remove from the oven and allow to cool.

      Make the cheesecake filling: In a large mixing bowl, use an electric mixer to beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy, about 2-3 minutes. Add the eggs one by one, mixing thoroughly after each addition until fully incorporated. Stir in the vanilla extract and sour cream, mixing just until combined. Gently fold in the fresh blueberries, being careful not to break them.

        Assemble the cheesecake: Pour the cheesecake filling over the cooled crust. Use a spatula to smooth it into an even layer across the crust.

          Prepare the crumble topping: In a separate bowl, mix together the oats, flour, brown sugar, and ground cinnamon. Then add the melted butter and stir until the mixture resembles coarse crumbs. Evenly sprinkle the crumble topping over the cheesecake filling.

            Bake: Place the cheesecake in the preheated oven and bake for 50-60 minutes. The cheesecake is done when the center is set but still slightly jiggles when shaken gently. After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour, allowing it to cool gradually.

              Chill and serve: After cooling, transfer the cheesecake to the refrigerator and chill for at least 4 hours, though overnight chilling is recommended for optimal texture.

                Prep Time: 25 minutes | Chill Time: 4 hours | Total Time: 5 hours | Servings: 12

                  - Presentation Tips: When serving, cut slices of cheesecake and top with additional fresh blueberries. A light drizzle of whipped cream adds a delightful touch of creaminess, while fresh mint leaves can be used as an elegant garnish for visual appeal.