Description
A delightful dessert combining creamy cheesecake with a blueberry topping and a crunchy crumble.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- 1 tablespoon cornstarch
- ½ cup brown sugar
- 1 cup rolled oats
- ½ teaspoon cinnamon
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs and melted butter, then press into the bottom of a springform pan.
- In another bowl, beat cream cheese and sugar until smooth, then add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and pour the cheesecake mixture over the crust.
- In a separate bowl, toss blueberries with cornstarch and layer them on top of the cheesecake mixture.
- In a small bowl, combine brown sugar, rolled oats, and cinnamon, then sprinkle over the blueberries.
- Bake for 50-60 minutes or until the center is set.
- Let it cool, then refrigerate for at least 4 hours before serving.
Notes
- For a gluten-free version, use gluten-free graham crackers.
- Can be topped with whipped cream for extra indulgence.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Blueberry Crumble Cheesecake, dessert, cheesecake, blueberries