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Blueberry Crumble Cheesecake

Blueberry crumble cheesecake is a creamy baked cheesecake layered with a bright blueberry topping and finished with a golden buttery oat crumble. It bakes in a water bath until the center barely jiggles, then chills for clean slices with a crumble that shatters on 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: 420
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Bake the crust
  1. Preheat the oven to 325°F. Press graham cracker crumbs, sugar, and melted butter into a 9-inch springform pan.
  2. Bake the crust at 325°F for 8 minutes, until set and fragrant. Cool the crust while you prepare the filling.
Make the cheesecake filling
  1. Beat softened cream cheese and granulated sugar until smooth at medium speed. Add the eggs one at a time, mixing until just incorporated.
  2. Mix in sour cream, vanilla extract, and lemon zest until the batter looks glossy and fully combined. Pour the batter over the cooled crust.
Add the blueberry layer
  1. Combine fresh blueberries, sugar, cornstarch, and lemon juice until the berries are coated. Spoon the blueberry mixture over the cheesecake batter in an even layer.
Top with oat crumble
  1. Mix rolled oats, all-purpose flour, and brown sugar with cold butter cubed using fingertips until clumpy. Scatter the crumble generously 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. You should see a slight wobble in the middle when the pan is gently nudged.
  2. Cool the cheesecake in the oven with the door cracked for 1 hour to prevent cracks. Then remove it from the oven and let it finish cooling to room temperature.
Chill, unmold, and serve
  1. Refrigerate the cheesecake for at least 4 hours, until fully set. Unmold and serve with the crumble topping shattering when cut.

Notes

Pro tip: make sure all filling ingredients are at room temperature and don’t overmix after the eggs go in—this helps the center bake up creamy with fewer cracks. Store the cheesecake covered in the refrigerator for up to 4 days (best texture within 2 days). Freezing is okay for up to 2 months; thaw overnight in the fridge before slicing. For a lighter option, swap in low-fat cream cheese and reduce the sugar by 1-2 tablespoons while keeping bake time the same.