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How to Make Blueberry Crumble Cheesecake

Blueberry crumble cheesecake with a creamy, crack-resistant bake plus a glossy blueberry compote and golden oat crumble. Follow the water-bath method for a smooth, cloud-white center under a jammy purple topping.
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Prep Time 45 minutes
Cook Time 1 hour 20 minutes
Chill 4 hours
Total Time 6 hours 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Graham cracker crust
  • 2 cup graham cracker crumbs Crumb base for the cheesecake crust.
  • 0.25 cup butter Melted and mixed into the crumbs.
Cheesecake filling
  • 3 cream cheese Use 3 packages (8 oz each), softened before mixing.
  • 1 cup sugar Sweetens the filling.
  • 3 eggs Add one at a time and avoid overmixing.
  • 1 tsp vanilla Adds flavor to the filling.
  • 1 cup sour cream For a creamy, tangy set.
Blueberry compote
  • 2 cup fresh blueberries Cook until jammy and glossy.
  • 2 tbsp sugar Sweetens the blueberries.
  • 1 tbsp lemon juice Balances sweetness and brightens flavor.
Oat crumble topping
  • 1 cup rolled oats Forms the crumble texture.
  • 0.25 cup brown sugar Adds caramel notes to the crumble.
  • 3 tbsp cold butter Cut cold butter into oats for a sandy, golden topping.

Equipment

  • 1 stand mixer
  • 1 springform pan
  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and prepare the pan
  1. Preheat oven to 325F, then set up a 9-inch springform pan for crust and baking.
  2. Make crust by pressing graham cracker crumbs mixed with melted butter into the bottom of the 9-inch springform pan, then pack it firmly.
Bake the cheesecake
  1. Beat cream cheese and sugar until smooth, then add eggs, vanilla, and sour cream and mix just until combined.
  2. Bake cheesecake at 325F for 55-65 minutes, until the edges are set and the center still has a slight wobble.
  3. Cool the cheesecake after baking, then plan to chill it until fully set.
Make oat crumble
  1. Mix rolled oats, brown sugar, and cold butter together until crumbly, then bake at 325F for 12 minutes for a golden topping.
  2. Cool the crumble so it stays crisp when you top the cheesecake.
Cook blueberry compote
  1. Simmer fresh blueberries with sugar and lemon juice at a gentle simmer for 8 minutes, until glossy and thickened.
  2. Top the chilled cheesecake with the blueberry compote and finish with the cooled oat crumble.
  3. Chill the cheesecake for 4 hours until the filling is fully set and sliceable.

Notes

Pro tip: After adding eggs, mix only until you no longer see streaks—overmixing can encourage cracks. For the best texture, use a water bath during baking (wrap the springform pan securely and place it in a tray with hot water). Refrigerate leftovers up to 4 days; freeze cheesecake slices up to 2 months (thaw in the fridge overnight). For a lighter option, use reduced-fat cream cheese and sour cream in the same amounts to cut calories while keeping the cheesecake style.