Description
A delicious blueberry cream cheesecake with a crumbly topping, perfect for dessert lovers.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup fresh blueberries
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup cold butter, cubed
Instructions
- Preheat your oven to 325°F.
- Mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan.
- Beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, mixing well after each.
- Pour the mixture over the crust. Scatter blueberries on top.
- Combine flour and brown sugar. Cut in cold butter until crumbly. Sprinkle over the filling.
- Bake for 50-55 minutes until set. Let cool before serving.
Notes
- Use room-temperature cream cheese for smoother mixing.
- Chill the cheesecake for at least 4 hours for best texture.
- Frozen blueberries can be used if fresh are unavailable.
- Prep Time: 20 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 240mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
Keywords: blueberry cheesecake, cream cheese dessert, crumble topping