blueberry crumble cheesecake

This blueberry crumble cheesecake is the perfect spring dessert. Made with a dreamy vanilla cheesecake bursting with fresh blueberries and finished with a buttery crumb topping!

Blueberry Crumble Cheesecake

unsalted butter, melted

sugar

brown sugar

all purpose flour

salt

(8 ounces each) Philadelphia Original Cream Cheese, room temperature

sour cream, room temperature

eggs, room temperature

vanilla extract

blueberries

milk

Preheat the oven to 325°F and line a 9 or 10 inch springform pan (or a cheesecake pan if you have it!) with parchment paper on the bottom and grease the sides of the pan well. Set aside.

First, make the crumble. In a large bowl combine the butter, granulated sugar, brown sugar, flour, and salt. Use a fork or your fingers to mix together until the mixture clumps together and resembles we sand.

Press about 2/3 of the mixture into the prepared pan, pressing it firmly into an even layer to form the crust of the cheesecake. Set the pan and the remaining crumb topping aside.

Next, make the cheesecake. Whip the softened cream cheese, room temperature sour cream, and granulated sugar together in a stand mixer with the paddle attachment for 2 minutes until smooth and creamy. Add the vanilla extract and then the eggs one at a time, beating until just combined.

Pour the cheesecake batter over the crust in the prepared pan. Drop the pan on the counter a few times to get rid of any air bubbles. Top with the blueberries, evenly spacing them all of the top of the cheesecake. Top the blueberries with the remaining crumble topping, squeezing it in your palms into bigger and smaller pieces of crumble.

Carefully place in the middle rack of the oven and bake for 1 hour, rotating the cheesecake halfway. Do not over bake! The cheesecake will still be wobbly in the center, but this is correct!

When the cheesecake is done cooking, turn off the oven and open the door to the oven slightly. Leave the cheesecake in the turned off oven for an hour to allow the cheesecake to cool down gradually.

After an hour, take it out of the oven, run a knife along the edges to release from the pan and set on a cooling rack for 1 hour to come to room temperature. Cover the cheesecake with tinfoil and place it in the fridge to set overnight.

When ready to serve, release the springform pan and remove the rim of the pan carefully. If using, make the vanilla glaze. combine the powdered sugar, milk, vanilla extract and salt in a small mixing bowl and whisk to combine. Drizzle all over the cheescake. Slice into 16 servings and enjoy!

Made this recipe yesterday - super tasty and incredible taste and texture. Was shocked how light it tastes given the cream cheese and sour cream. The place where mine didn't match up to the photos/recipe was the streusel topping didn't get golden brown like the photos, even after an hour (ended up putting the broiler on and it came to a nice golden color), but my oven might be running a little cool. After the hour, the middle was a bit jiggly but I trusted the recipe and it was right - not undercooked at all! However, I think I jiggled it a little too forcefully as it created a crack in the middle section, so a word of advice to be very gentle with checking how soft the middle is!

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Blueberry Crumble Cheesecake

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