Ingredients
- for the crust: 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, 1/2 cup melted butter
- for the filling: 3 cups cream cheese, 1 cup sugar, 3 large eggs, 1 tsp vanilla extract, 1 cup sour cream
- for the blueberry topping: 2 cups fresh blueberries, 1/2 cup sugar, 2 tbsp lemon juice, 2 tbsp cornstarch
- for the crumble: 1/2 cup all-purpose flour, 1/3 cup brown sugar, 1/4 cup cold unsalted butter, 1/2 tsp cinnamon
Instructions
- Preheat oven to 325°F (160°C). Prepare the crust by mixing graham cracker crumbs, sugar, and melted butter, then press into the bottom of a springform pan. Bake for 10 minutes.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream. Pour over the baked crust.
- Mix blueberries, sugar, lemon juice, and cornstarch in a saucepan. Cook until thickened and blueberries burst. Cool before spreading over the cheesecake batter.
- Combine flour, brown sugar, cinnamon, and cold butter to make the crumble topping. Sprinkle evenly over the blueberry layer.
- Bake for 50-60 minutes or until the center is set. Let cool completely before refrigerating for at least 4 hours. Serve chilled.
Notes
- Ensure cream cheese is softened for smooth mixing.
- You can substitute fresh blueberries with frozen, just thaw and drain excess liquid.
- Chill the cheesecake for optimal flavor and texture before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 415 Kcal
- Sugar: 28g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 105mg