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Blueberry Crumble Cheesecake

Blueberry crumble cheesecake with a jammy blueberry swirl and a buttery crumb topping baked golden. A rich, creamy cheesecake bakes until the center is just set, then chills for clean slices.
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Prep Time 1 hour 15 minutes
Cook Time 55 minutes
chilling 4 hours
Total Time 6 hours 10 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cup graham cracker crumbs
  • 0.5 cup melted butter
Cheesecake filling
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
Blueberry swirl
  • 2 cup fresh blueberries
  • 2 tbsp sugar for blueberry filling
  • 1 tbsp cornstarch
Crumble topping
  • 0.5 cup flour
  • 0.25 cup brown sugar
  • 0.25 cup cold butter cubed

Equipment

  • 1 springform pan
  • 1 saucepan

Method
 

Preheat and make the crust
  1. Preheat the oven to 325°F, then mix graham cracker crumbs with melted butter until evenly combined and press into a springform pan to form a tight crust.
  2. Place the crust in the oven and bake at 325°F for 10 minutes, then remove and keep the crust warm while you prepare the filling.
Make the cheesecake batter
  1. Beat the cream cheese and granulated sugar until smooth, then add eggs one at a time and mix just until incorporated, followed by the vanilla extract.
  2. Pour the cheesecake batter over the baked crust in the springform pan.
Cook the blueberry swirl
  1. In a saucepan, cook fresh blueberries, sugar, and cornstarch over medium heat until thickened, glossy, and jammy.
  2. Let the blueberry mixture cool for 5 minutes, then swirl spoonfuls into the cheesecake batter.
Assemble the crumb topping
  1. Mix flour, brown sugar, and cold butter with your fingers until the mixture looks crumbly and sandy.
  2. Sprinkle the crumble topping evenly over the cheesecake surface.
Bake, cool, and chill
  1. Bake at 325°F for 50-55 minutes, until the center is just set with a slight wobble.
  2. Cool to room temperature completely, then chill for at least 4 hours before slicing to set the texture.

Notes

Pro tip: For the cleanest top and fewer cracks, bake in a water bath (wrap the springform pan tightly and place it in a larger pan with hot water). Chill overnight for the sharpest slices; refrigerate up to 4 days. Freezing is yes—wrap tightly and freeze up to 2 months, then thaw in the fridge. Dietary swap: use a gluten-free 1:1 flour for the crumble and ensure your graham crumbs are gluten-free.