| |

Blueberry Crumble Cheesecake

This Blueberry Cheesecake has a velvety smooth cheesecake filling that is studded with a homemade blueberry jam. The cheesecake is topped with a buttery, brown sugar cinnamon crumb topping, adding the perfect crunchy contrast in texture to the smooth cheesecake.

Can you tell I’ve been on a blueberry kick lately!? I feel like blueberries can be added to any dessert and make it sooo good! I also love the purple/blue color that it adds to baked treats. The pop of color is really eye-catching and can take an ordinary looking dessert to extraordinary, at least in my opinion.

This Blueberry Crumble Cheesecake is like a match made in heaven. Smooth, creamy cheesecake filling is combined with an easy homemade blueberry jam, then topped with a buttery, brown sugar cinnamon crumb topping that gets crisp when baked. The contrast of textures plus the flavor from everything together is just divine. As this cheesecake bakes, the aroma from the cinnamon streusel combined with the blueberries will make your stomach growl :). The hardest part about this cheesecake is waiting for it to bake and fully cool. I guarantee that first bite of delicious flavors will be worth the wait.

To be honest, I’ve actually never been THAT into cheesecakes. I mean I’ve always liked them, because I do love my dessert, but it’s not the dessert I go to. I recently started making my own cheesecakes, and now I am hooked. You can’t beat a fresh, homemade cheesecake, plus I love being able to customize cheesecake into my own flavors. Right now, I’m craving a peanut butter cheesecake. I think that will be my next cheesecake project :). If you have any flavors you’d like to see, let me know in the comments!

Okay, it’s time to get to the details and tell you how to make this blueberry cheesecake, don’t you agree?!

The details

This blueberry cheesecake does have a few components – the crust, the homemade blueberry jam, the crumble topping and the filling. I promise it comes together quicker than you might think, and it’s 100 percent worth it. The flavor of this cheesecake is incredible.

making the crust

The graham cracker crust for the blueberry cheesecake needs to bake in the oven for 8 minutes to crisp/seal the crust together. This helps keep the crust together when the cheesecake filling is added.

The crust comes together in just a couple minutes. You’ll add the graham cracker crumbs, sugar and butter to a food processor and blend to combine. Alternatively, you can add the ingredients to a large bowl and use a fork to mix together.

Pour the crust into an 8 inch springform pan. Use the bottom of a glass to smooth the graham cracker crust along the bottom and sides of the pan. Bake in 350F oven for 8 minutes.

make the blueberry jam

The blueberry jam in this blueberry cheesecake is SO GOOD and it comes together in a matter of minutes. You’ll add blueberries, water mixed with cornstarch, sugar and cinnamon (optional) to a large skillet. Over medium heat, stirring constantly, you’ll cook until thickened, then remove from the heat. Allow the jam to cool while you make the crumble topping and cheesecake filling.

make the crumble topping

The crumble topping for the blueberry cheesecake also comes together rather quickly. You’ll add all ingredients to a bowl, and use a fork to claw/mix the mixture together. Place the topping in the fridge to firm and set up. The mixture will need to be broken apart and crumbled with your hands when you use it.

make the cheesecake filling

You’re almost there! Now, it’s time to make the blueberry cheesecake filling. Using a stand mixer or handheld mixer, cream the cream cheese, sugar and sour cream on medium speed for 2-3 minutes, or until smooth and creamy. Scrape down the bowl halfway through mixing to ensure even mixing.

Next, add in the heavy cream, vanilla and salt. Mix just until combined.

Finally, you’ll add the eggs, one at a time and mix JUST until combined. When making cheesecake, you want to add the eggs one at a time and mix JUST until combined. At this point in making the cheesecake, you don’t want to overmix, as it can whip too much air into the cheesecake filling. Too much air can cause cracks in the surface once it bakes.

assemble and bake

Time to assemble the blueberry cheesecake! Pour half of the filling into your cooled graham cracker crust. Spoon dollops of jam over top of the filling, then pour remaining filling over top. Spoon dollops of the remaining jam on top and crumble the crumb topping on top.

Bake in 325F oven for 80-90 minutes. You may be wondering how to tell when the cheesecake is done. The center should still be slightly jiggly (but should look set and not liquid-y), while the edges will be set and less jiggly.

Once the cheesecake is done baking, turn oven off and crack oven door. Allow the cheesecake to cool for 1 hour. Cover the cheesecake lightly with plastic wrap and refrigerate for 4 hours or overnight before serving.

If you make this blueberry cheesecake recipe, let me know what you thought in the ratings and comments below! i always appreciate your feedback. Make sure you find me on instagram and youtube for the full baking video for this.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Blueberry Crumble Cheesecake


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Jolene
  • Total Time: 0 hours
  • Yield: 10 1x

Description

This Blueberry Crumble Cheesecake has a velvety smooth cheesecake filling that is studded with a homemade blueberry jam. The cheesecake is topped with a buttery, brown sugar cinnamon crumb topping, adding the perfect crunchy contrast in texture to the smooth cheesecake.


Ingredients

Units Scale

Graham Cracker Crust

  • 1 3/4 cups graham cracker crumbs (161 grams)
  • 3 tablespoons brown sugar (39 grams)
  • 6 tablespoons unsalted butter (3 ounces)

Filling

  • 1 cup granulated sugar (200 grams)
  • 24 ounces (3 8-ounce packages) cream cheese, room temperature
  • 1/4 cup sour cream (61 grams)
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract (8 grams)
  • 3 large eggs
  • 1/4 cup heavy cream (60 mL)

Blueberry Jam

  • 3 cups fresh blueberries (450 grams)
  • 1/3 cup water (79 mL)
  • 1/4 cup granulated sugar (50 grams)
  • 1 tablespoon cornstarch (7 grams)
  • 1/2 teaspoon cinnamon (optional) (1 gram)

Crumble Topping

  • 1 cup all-purpose flour (125 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 6 tablespoons brown sugar (75 grams)
  • 2 teaspoons ground cinnamon (5 grams)
  • 6 tablespoons unsalted butter, melted (3 ounces)

Instructions

1. Preheat oven to 350F.

2. In a food processor, add graham cracker crumbs, butter and sugar. Pulse to combine all ingredients.

3. Add graham cracker crumb mixture to 8-inch springform pan with 3 inch high sides. Use the bottom of a glass to smooth out the graham cracker crumbs along the bottom and sides of the pan. Bake in preheated oven 8 minutes. Remove from oven and set aside. Reduce oven temperature to 325F.

4. Make the Blueberry Jam. In a large skillet, add all ingredients for blueberry jam. Cook over medium heat, stirring frequently until mixture is thickened. Remove from heat and set aside. Allow jam to fully cool.

5. Make the Crumble Topping. In a medium size bowl, combine all ingredients for crumble topping. Use a fork to claw/mix the ingredients together. Place in refrigerator to cool and firm up until ready to use.

5. Make the cheesecake filling.

In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer, add softened cream cheese, sour cream and sugar. Beat on medium speed until smooth and creamy, roughly 2-3 minutes, scraping down the bowl halfway through. Add in the heavy cream, vanilla and salt and beat just until combined. Scrape down bowl of mixer.

Add eggs, one at a time, and mix JUST until combined. Scrape down the bowl in between adding the eggs to ensure the batter is completely mixed together. You don’t want to overmix the batter at this point, as overmixing can create too much air in the batter and cause the cheesecake to crack when baked. You can alternatively mix the eggs in by hand, since it is a bit more gentle.

6. Assemble. Add half the cheesecake batter to the cooled graham cracker crust. Dollop spoonfuls of cooled blueberry jam on top. Pour remaining cheesecake batter over top. Dollop spoonfuls of the remaining blueberry jam on top of cheesecake. Crumble the crumble topping over top of cheesecake.

7. Get the cheesecake ready to bake. Wrap the bottom and sides of the springform pan with aluminum foil. Place in a large roasting pan and add boiling hot water to bottom of pan so that it is 2 inches up the sides of the springform pan. You want to make sure the water is not higher than the aluminum foil covering.

6. Bake the cheesecake. In the preheated 325F oven, add the cheesecake/roasting pan and bake for 80-90 minutes. The center should jiggle slightly and the edges should be set. Prop the oven door open and allow the cheesecake to sit in the warm oven for 1 hour to cool.

7. Allow the cheesecake to sit in fridge for 4 hours or overnight, covered, before serving. Enjoy!

Notes

  • The crust is prebaked for 8 minutes. This helps the crust be a bit sturdier and hold together.
  • The cheesecake bakes in a 325F oven. The slightly lower oven temperature helps the cheesecake bake more evenly.
  • You may be wondering how to tell when the cheesecake is done. The center should still be slightly jiggly (but should look set and not liquid-y), while the edges will be set and less jiggly.
  • When making cheesecake, you want to add the eggs one at a time and mix JUST until combined. At this point in making the cheesecake, you don’t want to overmix, as it can whip too much air into the cheesecake filling. Too much air can cause cracks in the surface once it bakes.
  • Prep Time: 40
  • Cook Time: 80 – 90
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Similar Posts

18 Comments

  1. Making this for a ladies weekend trip! Curious about the salt measurements added 1/8 tsp didn’t see it in recipe! Thanks for sharing






  2. I made this for our weekly family dinner dessert today. Oh my goodness…to say it is perfection in cheesecake form, would be underselling it. From the oldest to the youngest family members this was a huge, huge hit. It was so incredibly creamy and flavorful. I personally think the blueberry jam was the key to the wonderful taste. Go make this…you won’t be disappointed. Thanks Jolene…another fabulous recipe!






    1. Mary Ann,

      I am sooo happy to hear how much you and your family loved this cheesecake! I agree, the blueberry jam really makes this cheesecake :). Thanks for making my recipe!

      -Jolene

  3. Have you ever made it in muffin tins for individual serving? If so might you have baking time and temp suggestions?

    1. Lisa,

      I have not made these in muffin tins, but I have made a plain cheesecake recipe in a muffin tin. For those, I baked at 325F for 18-20 minutes. No water bath was needed. You could try this temperature and time, although I haven’t tested it for this recipe. Hope that helps!

      -Jolene

  4. Making this for the 2nd time! Made this for our girls trip and everyone in the said it was the best cheesecake they had ever had. This is such an easy and so delicious. Wonder if you could then the jam with other fruits cherry or blackberry come to mind. This is a keeper.!

    1. Lisa,

      I am so happy to hear that and glad everyone enjoyed it so much :). I’m sure you could certainly sub in other fruits in place of the blueberries :). I hope you enjoy if you try other fruits! Thanks for making my recipe!

      -Jolene

  5. Looks devine !! Can’t wait to make it! I am wondering if I can freeze this recipe in smaller portions

    1. Cheryl,

      I have personally not frozen the cheesecake, but believe it should work fine! After baking and allowing the cheesecake to fully cool, I would wrap up the portion you want to freeze tightly in plastic wrap, then place in a freezer zip-top bag.
      I hope you enjoy! 🙂

      -Jolene

  6. Looks incredible—I definitely plan on making! Do you think I could make this in a 9 inch springform pan?

    1. Lynn,

      You definitely can! The cook time will probably be less. Since I haven’t made this in a 9-inch pan before I’m not sure of the exact time, but typically when I make a 9-inch cheesecake it takes roughly 50 minutes. You could start checking around that time. I hope you enjoy!

      -Jolene

  7. Hello!! One question…do you turn the oven off when you open the oven door or do you leave it on at 325…thanx!

    1. Shirley,

      That’s a great question! You turn the oven off when you open the oven door. This is to allow the cheesecake to cool slowly so that the surface doesn’t crack. Hope that helps! Enjoy 🙂

      -Jolene

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star