Description
A rich and creamy cheesecake infused with blueberries and topped with a crunchy crumble, perfect for family gatherings.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups blueberries (fresh or frozen)
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1 1/2 cups all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C).
- Combine flour, brown sugar, and melted butter in a large bowl until crumbly. Press into the bottom of a springform pan. Bake for about 10 minutes or until lightly golden. Let it cool.
- In a mixing bowl, beat softened cream cheese until smooth. Gradually add sugar and vanilla extract. Incorporate eggs one at a time, mixing on low until just combined.
- Gently fold in your blueberries—reserve a few for topping.
- Pour the cheesecake filling over your cooled crust. Top with reserved blueberries.
- Bake for about 60 minutes or until the center is set but still slightly jiggly; it will firm up upon cooling.
- While the cheesecake cools, create the crumble topping. Mix flour, brown sugar, and softened butter until crumbly and bake for another 15 minutes until golden.
- Allow the cheesecake to cool to room temperature, then chill it in the refrigerator for at least 4 hours, preferably overnight.
Notes
For a lighter cheesecake, substitute Greek yogurt for cream cheese. Let all ingredients reach room temperature before mixing to avoid lumps.
- Prep Time: 30 minutes
- Cook Time: 85 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
Keywords: blueberry cheesecake, dessert, family recipe, creamy cheesecake, crumble topping