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5.0 from 6 votes

Blueberry Crumble Cheesecake

Blueberry Crumble Cheesecake combines two favorite desserts, crumble cake and blueberry cheesecake. Rich and creamy vanilla cheesecake loaded with fresh blueberries and then topped with a buttery brown sugar crumble - it's heavenly!

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 8 slices
Calories: 582 kcal
Course: Dessert
Cuisine: American

Ingredients

Crumble
  • 3 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cup cold butter cut into small cubes
  • 1 lemon zested
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
Cheesecake Filling
  • 2 ounce packages of cream cheese
  • 3/4 cup granulated sugar
  • 2 Tablespoons corn starch
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups fresh blueberries rinsed and drained
Glaze
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 Tablespoons milk

Instructions

    Cup of Yum
  1. Line the bottom of a 9-inch Spring-form pan with Parchment paper.  Spray the bottom and sides of the pan with cooking spray, and set aside.
  2. Preheat the oven to 350 degrees.
  3. Rinse the Blueberries in a colander under cold water, and lay them on paper towels to drain.
Crumble
  1. In the mixing bowl of a stand mixer, mix together the Flour, Sugar, Brown Sugar, Baking Powder, Salt, and Lemon Zest.
  2. Add the cubed Butter to the Flour mixture, and mix at low speed until the flour mixture forms pea-size crumbs. Add the Eggs and Vanilla and mix well.
  3. Remove the mixing bowl, and press the Crumb Cake dough together with your hands, making sure it sticks together and forms a ball.
  4. Press about 2/3 of the dough in the bottom of the Spring-form pan, and a couple of inches up the sides.  Place the remaining dough/crumbs in the refrigerator.
Filling
  1. Mix the Cream Cheese, Vanilla, Sugar, and Corn Starch, and mix to combine.
  2. Add the eggs, and mix until smooth and creamy, scraping down the sides of the bowl, and mixing again.
Assembly
  1. Pour half of the cheesecake mixture into the pan, and top with a generous amount of Blueberries.
  2. Pour the remaining Cheesecake on top of the Blueberries, and top with a handful of Blueberries.
  3. Remove the cake mixture from the refrigerator, and crumble it in the bowl, until it resembles pea-size pieces of dough.
  4. Scatter the dough crumbs on top of the Blueberries, and place the Sprig-form pan in the oven.
Bake
  1. Bake for 20 minutes, and check the Cheesecake; if it's browned on top, place a loose piece of foil over the top to finish baking.
  2. Place back in the oven for an additional 40-45 minutes, or until a toothpick inserted in the center comes out clean.
  3. Remove the cheesecake from the oven to a wire rack, and cool completely.
  4. When the Cheesecake is cool, stir together the Powdered Sugar, Vanilla, and milk, and mix until smooth.
  5. Drizzle the Glaze over the top of the Cheesecake.  Remove the Springform from the pan, cut into 2-inch pieces, serve, and Enjoy!

Notes

  • NOTE:  When making the glaze, add a little more powdered sugar if the glaze appears too thin.  You want it thin enough to drizzle, but not as thick as frosting.

Nutrition Information

Serving 8 Calories 582kcal (29%) Carbohydrates 102g (34%) Protein 9g (18%) Fat 13g (20%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 123mg (41%) Sodium 234mg (10%) Potassium 262mg (7%) Fiber 3g (12%) Sugar 55g (110%) Vitamin A 624IU (12%) Vitamin C 11mg (12%) Calcium 87mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 8slices

Amount Per Serving

Calories 582

% Daily Value*

Serving 8
Calories 582kcal 29%
Carbohydrates 102g 34%
Protein 9g 18%
Fat 13g 20%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 123mg 41%
Sodium 234mg 10%
Potassium 262mg 6%
Fiber 3g 12%
Sugar 55g 110%
Vitamin A 624IU 12%
Vitamin C 11mg 12%
Calcium 87mg 9%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.