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Blueberry Crumble Cheesecake (Blueberry Muffin Cheesecake) Recipe

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★★★★★

4.8 from 127 reviews

This Blueberry Crumble Cheesecake combines a buttery graham cracker crust with a creamy, full-fat cream cheese filling swirled with fresh blueberries and topped with a sweet, crumbly streusel. Baked in a water bath, this dessert is moist and rich with a perfectly balanced tangy and sweet flavor. Ideal for celebrations or a decadent treat, it delivers the classic taste of blueberry muffins in an indulgent cheesecake form.

Ingredients

Scale

Crust

  • 160 grams graham crackers
  • 75 grams brown sugar (light or dark)
  • 1/4 tsp salt
  • 113 grams unsalted butter (melted)

Cheesecake Filling

  • 680 grams full fat cream cheese (room temperature)
  • 140 grams granulated sugar
  • 150 grams sour cream (room temperature)
  • 2 tsp vanilla extract
  • 1 tbsp cornstarch
  • 1/4 tsp salt
  • 3 large eggs (room temperature)

Blueberry Topping

  • 250 grams blueberries
  • 2 tsp granulated sugar
  • 2 tsp all purpose flour

Crumble Topping

  • 90 grams all purpose flour
  • 85 grams granulated sugar
  • 65 grams brown sugar (light or dark)
  • 70 grams unsalted butter (melted)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (180°C). Spray a springform pan with baking spray and line the bottom with parchment paper to prevent sticking. Set aside for later.
  2. Make the Crust Mixture: Pulse the graham crackers in a food processor until finely ground or crush them by hand. In a large mixing bowl, combine these crumbs with the brown sugar and salt. Stir in the melted butter until fully incorporated.
  3. Bake the Crust: Press the graham cracker mixture evenly into the bottom and partially up the sides of your prepared springform pan. Bake in the preheated oven for 10 minutes to set the crust. Remove from oven.
  4. Prepare Water Bath: Reduce the oven temperature to 325°F (165°C). Place a casserole dish or oven-safe skillet on the bottom rack of the oven and fill it with hot water to create a water bath, which prevents cracking during baking.
  5. Mix Cheesecake Filling: Using a hand or stand mixer, beat the softened cream cheese and granulated sugar together until smooth and creamy. Scrape down the sides of the bowl to ensure even mixing.
  6. Add Wet Ingredients: Beat in the sour cream, vanilla extract, cornstarch, and salt on low speed until well combined.
  7. Incorporate Eggs: Add eggs one at a time on low speed, mixing well after each addition. Scrape the bowl after adding the second and third eggs. Gently fold the batter a few times with a spatula to release air bubbles.
  8. Assemble Filling and Blueberries: Pour the cheesecake batter over the prepared crust and smooth the top. In a small bowl, combine the blueberries with granulated sugar and flour, then spoon over the cheesecake batter evenly.
  9. Prepare Crumble Topping: In a separate bowl, mix flour, granulated sugar, and brown sugar. Whisk in melted butter with a fork until crumbly with no dry patches remaining. Sprinkle this crumble evenly over the blueberries.
  10. Bake the Cheesecake: Place the springform pan in the oven on the middle rack over the water bath. Bake for 75–90 minutes, until the center jiggles slightly with a gentle shake but is mostly set.
  11. Cool the Cheesecake: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to prevent sudden temperature changes that can cause cracking. Remove from oven and cool at room temperature for another hour.
  12. Chill: Cover the cooled cheesecake with plastic wrap and refrigerate for at least 6 hours or overnight to allow it to fully set and develop flavor.
  13. Serve: Release the sides of the springform pan carefully. Slice the cheesecake and serve chilled. Enjoy the rich, creamy blueberry muffin-inspired dessert!

Notes

  • Use room temperature ingredients to ensure a smooth and even batter.
  • The water bath is essential to prevent cracking and to keep the cheesecake creamy.
  • If fresh blueberries are not in season, frozen berries can be used but thaw and drain excess liquid first.
  • Chilling overnight improves texture and flavor development.
  • You can substitute graham crackers with digestive biscuits for a different yet similar crust.
  • Store leftover cheesecake covered in the refrigerator for up to 5 days.

Keywords: Blueberry Crumble Cheesecake, Cheesecake Recipe, Blueberry Muffin Cheesecake, Easy Cheesecake, Dessert, Blueberry Dessert

Find it online: https://platedbyemma.com/blueberry-crumble-cheesecake-blueberry-muffin-cheesecake-recipe/