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Blueberry Crumble Cheesecake

Blueberry crumble cheesecake with a creamy baked center, a jammy blueberry topping, and a golden buttery oat crumble that shatters on each slice. Baked in a water bath for a smooth texture and finished with a long chill for clean cuts.
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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: 420
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
Oat 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 Dutch oven

Method
 

Bake and cool the crust
  1. Preheat the oven to 325°F, then press the graham cracker crumbs crust into a 9-inch springform pan and bake for 8 minutes.
  2. Let the crust cool completely.
Make the cheesecake batter
  1. Beat the softened cream cheese and granulated sugar until smooth, then add the eggs one at a time, mixing after each addition.
  2. Mix in the sour cream, vanilla extract, and lemon zest until fully combined, then pour the batter over the cooled crust.
Add blueberry topping and oat crumble
  1. Combine the fresh blueberries, sugar, cornstarch, and lemon juice, then spoon the mixture over the cheesecake batter.
  2. Mix the rolled oats, all-purpose flour, and brown sugar, then rub in the cold butter cubes with fingertips until clumpy.
  3. Scatter the oat crumble evenly over the blueberry layer.
Bake in a water bath and cool
  1. Bake in a water bath at 325°F for 55-65 minutes, until the center barely jiggles.
  2. Cool in the oven with the door cracked for 1 hour.
Chill, unmold, and serve
  1. Refrigerate at least 4 hours to fully set the cheesecake.
  2. Unmold the cheesecake and serve.

Notes

Pro tip: keep the water bath simmering gently and wrap the springform pan securely with foil so no water seeps in—this helps the filling stay silky. Store covered in the refrigerator up to 5 days; freeze is not recommended for best crumble texture. For a lighter twist, use low-fat cream cheese in the same amount.