Blueberry Crumble Cheesecake
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This blueberry crumble cheesecake is the perfect spring dessert. Made with a dreamy vanilla cheesecake bursting with fresh blueberries and finished with a buttery crumb topping!
Blueberry Crumble Cheesecake
Step aside carrot cake, this blueberry crumble cheesecake is the new it-girl of spring desserts. Made with a buttery shortbread crust, luscious cheesecake topped with juicy blueberries and a crunchy crumble topping, this crumble cheesecake is absolutely delightful. She’s the perfect centerpiece for your Easter dessert table or Mother’s Day brunch!
Ingredients for blueberry crumble cheesecake
This crumble cheesecake calls for a fair bit of ingredients because you’ll need to make the crumble, blueberry cheesecake and glaze, but rest assured–they’re mostly pantry staples. You can always omit the glaze if you don’t have powdered sugar on hand, but I highly recommend. It adds a sweet finish that complements the tang of the cheesecake and the buttery crumb!
Here’s your shopping list:
Unsalted butter
Granulated sugar
Light brown sugar
All purpose flour
Salt
Cream cheese
Sour cream
Eggs
Vanilla
Blueberries
Powdered sugar
Milk
What makes the blueberry crumble cheesecake the BEST?
I know I’m biased because, like, I made this…but I truly believe this is one of the best cheesecakes I’ve ever eaten. To convince you I’ve made a pros list for this blueberry cheesecake. No cons. Obviously.
The crust and crumb topping are the same: Hello, easy clean-up! We decided to set this cheesecake atop the same crumble mixture–you just pack 2/3 of it into an even layer on the bottom and reserve the last 1/3 for crumbling on the top et voila.
You can use fresh or frozen blueberries: Whether it’s blueberry season or the dead of winter you can still enjoy this blueberry studded cheesecake. Frozen blueberries will bleed a little more into the batter and impart a little more blueberry flavor, while fresh blueberries will not bleed and keep their flavor inside!
The crumble topping means you don’t have to worry about cracks: The only thing I don’t like about making cheesecake is worrying about getting cracks on top. In a classic cheesecake this is a real fear, but the crumb topping on this cheesecake means the top will look beautiful every time!
Enjoy, my friends!!
XXX
Author: Sofi | Broma Bakery
Prep Time: 40 minutes
Cook Time: 1 hour
Total Time: 4 hours
Yield: 16 servings
Category: dessert
Method: oven
Cuisine: american
Units:
USM
Ingredients
for the crust and crumble topping
3/4 cup unsalted butter, melted
3/4 cup granulated sugar
1/4 cup light brown sugar
2 cups all purpose flour
1/2 teaspoon salt
for the cheesecake
3 packages (8 ounces each) Philadelphia Original Cream Cheese, room temperature
8 ounces sour cream, room temperature
1 1/4 cups granulated sugar
4 large eggs, room temperature
1 tablespoon vanilla extract
1 cup fresh or frozen blueberries
for the vanilla glaze
1/2 cup powdered sugar
2 tablespoons milk
1/4 teaspoon vanilla extract
pinch of salt
Instructions
Preheat the oven to 325°F and line a 9 or 10 inch springform pan (or a cheesecake pan if you have it!) with parchment paper on the bottom and grease the sides of the pan well. Set aside.
First, make the crumble. In a large bowl combine the butter, granulated sugar, brown sugar, flour, and salt. Use a fork or your fingers to mix together until the mixture clumps together and resembles we sand.
Press about 2/3 of the mixture into the prepared pan, pressing it firmly into an even layer to form the crust of the cheesecake. Set the pan and the remaining crumb topping aside.
Next, make the cheesecake. Whip the softened cream cheese, room temperature sour cream, and granulated sugar together in a stand mixer with the paddle attachment for 2 minutes until smooth and creamy. Add the vanilla extract and then the eggs one at a time, beating until just combined.
Pour the cheesecake batter over the crust in the prepared pan. Drop the pan on the counter a few times to get rid of any air bubbles. Top with the blueberries, evenly spacing them all of the top of the cheesecake. Top the blueberries with the remaining crumble topping, squeezing it in your palms into bigger and smaller pieces of crumble.
Carefully place in the middle rack of the oven and bake for 1 hour, rotating the cheesecake halfway. Do not over bake! The cheesecake will still be wobbly in the center, but this is correct!
When the cheesecake is done cooking, turn off the oven and open the door to the oven slightly. Leave the cheesecake in the turned off oven for an hour to allow the cheesecake to cool down gradually.
After an hour, take it out of the oven, run a knife along the edges to release from the pan and set on a cooling rack for 1 hour to come to room temperature. Cover the cheesecake with tinfoil and place it in the fridge to set overnight.
When ready to serve, release the springform pan and remove the rim of the pan carefully. If using, make the vanilla glaze. combine the powdered sugar, milk, vanilla extract and salt in a small mixing bowl and whisk to combine. Drizzle all over the cheescake. Slice into 16 servings and enjoy!
