Go Back

Blueberry Crumble Cheesecake

Blueberry crumble cheesecake with a creamy baked center, a glossy blueberry topping, and a golden oat crumble scattered generously over the top for a shatter-at-every-cut bite. This fresh blueberry cheesecake uses a graham cracker crust and bakes in a water bath for a smooth, low-crack texture.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Chilling 4 hours
Total Time 5 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Graham cracker crust
  • 2 cup graham cracker crumbs
  • 0.25 cup sugar
  • 6 tbsp butter melted
Cheesecake filling
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 3 eggs large
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
Blueberry topping
  • 2 cup fresh blueberries
  • 3 tbsp sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
Crumble
  • 0.75 cup rolled oats
  • 0.25 cup all-purpose flour
  • 0.25 cup brown sugar
  • 4 tbsp butter cold, cubed

Equipment

  • 1 springform pan
  • 1 sheet pan
  • 1 Dutch oven

Method
 

Bake the crust
  1. Preheat the oven to 325°F. Press graham cracker crumbs, sugar, and melted butter into a 9-inch springform pan and bake for 8 minutes, then cool.
Make the cheesecake batter
  1. Beat softened cream cheese and granulated sugar until smooth. Add the eggs one at a time, mixing after each, then mix in sour cream, vanilla extract, and lemon zest until glossy and fully combined.
  2. Pour the cheesecake batter over the cooled crust. Tap the pan gently to help the surface settle into an even layer (visual cue: no dry crust patches showing).
Add the blueberry layer
  1. Combine fresh blueberries, sugar, cornstarch, and lemon juice until the berries are coated and the mixture looks lightly thickened. Spoon the blueberry mixture over the cheesecake batter (visual cue: blueberries spread across the top in an even layer).
Top with oat crumble
  1. Mix rolled oats, all-purpose flour, brown sugar, and cold cubed butter with fingertips until clumpy. Scatter the crumble over the blueberry layer so it covers generously from edge to edge (visual cue: irregular oat clusters, not a smooth powder).
Bake in a water bath
  1. Bake in a water bath at 325°F for 55–65 minutes until the center barely jiggles. The edges should look set while the middle still has a gentle wobble (visual cue: a slight jiggle like set custard).
  2. Cool the cheesecake in the oven with the door cracked for 1 hour. This gradual cooling helps prevent cracking (visual cue: top looks matte, not puffed or watery).
Chill and serve
  1. Refrigerate the cheesecake at least 4 hours until fully chilled and firm. Unmold and serve with the crumble shattering cleanly at each slice (visual cue: defined layers, creamy interior, jam visible beneath crumble).

Notes

For the smoothest texture, keep the water bath steady and avoid boiling the water—gentle heat is key at 325°F. Store covered in the refrigerator up to 5 days; freeze unfrosted slices in an airtight container up to 2 months. For a lighter option, use reduced-fat cream cheese in the same amounts (texture stays creamy, though slightly softer).