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Blueberry Crumble Cheesecake

Blueberry crumble cheesecake is a creamy baked cheesecake with a golden buttery oat crumble and a glossy fresh blueberry topping. The center bakes until it barely jiggles, then chills for clean slices with a crumble that shatters at every cut.
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Prep Time 30 minutes
Cook Time 1 hour
chilling 4 hours
Total Time 5 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

graham cracker crust
  • 2 cup graham cracker crumbs
  • 0.25 cup sugar
  • 6 tbsp butter melted
cheesecake filling
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 3 eggs large
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
blueberry topping
  • 2 cup fresh blueberries
  • 3 tbsp sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
crumble
  • 0.75 cup rolled oats
  • 0.25 cup all-purpose flour
  • 0.25 cup brown sugar
  • 4 tbsp butter cold, cubed

Equipment

  • 1 springform pan
  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and bake the crust
  1. Preheat oven to 325°F, then press graham cracker crumbs mixture firmly into a 9-inch springform pan. Bake for 8 minutes, then cool completely.
  2. Press the crust into an even layer to help it set cleanly for slicing. Cool until no longer warm before adding the filling.
Make cheesecake filling and bake
  1. Beat cream cheese and granulated sugar until smooth, then add eggs one at a time and mix just until combined. Mix in sour cream, vanilla extract, and lemon zest, then pour over the cooled crust.
  2. Combine fresh blueberries, sugar, cornstarch, and lemon juice, then spoon the mixture over the cheesecake batter in an even layer. Scatter extra blueberry jam into any gaps for visible fruit beneath the crumble.
  3. Mix rolled oats, all-purpose flour, brown sugar, and cold cubed butter with fingertips until clumpy. Scatter the clumpy crumble over the blueberry layer so it covers most of the surface.
  4. Place the springform pan in a water bath on a sheet pan and bake at 325°F for 55-65 minutes until the center barely jiggles. Cool in the oven with the door cracked for 1 hour to prevent cracks.
Chill and serve
  1. Refrigerate the cheesecake for at least 4 hours until fully set and firm. Unmold and serve with the crumble topping intact.

Notes

For the smoothest texture, keep the oven at 325°F and avoid overbaking—when the center barely jiggles, it’s ready. Refrigerate covered up to 4 days; freeze the cheesecake (or slices) up to 2 months, thaw overnight in the fridge. For a lighter option, use reduced-fat cream cheese and reduced-sugar sour cream if desired (texture may be slightly softer).