This blueberry crumb cheesecake is like a blueberry coffee cake mixed with cheesecake! It has 4 delicious layers of crispy graham cracker crust, silky cheesecake filling, tart blueberries, and a crumbly streusel topping - all topped off with a simple icing. It's full of delicious texture and rich flavor!
how to tell when cheesecake is cooked through
The traditional skewer test you use for cakes doesn't really work with cheesecake because the skewer will always come out covered in batter. So here are a few signs that it's time to turn the oven off:
- the crumb topping will be golden brown
- the sides of the cheesecake will be puffed up - the center may appear slightly caved in because of the weight of the toppings. But as the cheesecake cools, the sides will sink as well and leave you with a flatter top.
- the center should still jiggle if you gently shake the pan, but the sides should remain firm. This is the most important sign! The cheesecake will be fully cooked and will continue to firm up and set as it cools.
how to make blueberry crumb cheesecake
1. Mix together graham cracker crust ingredients.
2. Pack crust into your springform pan and partially bake. This helps keep the crust extra crispy!
3. Mix together crumb topping ingredients. Set aside in the fridge until ready to use.
4. Cream together cream cheese and sugar until smooth.
5. Mix in flour, sour cream, salt and vanilla to combine.
6. Whisk eggs in, one at a time. Take care not to over mix! Just mix until the egg disappears before adding the next one.
7. Layer and bake! Pour the cheesecake filling over your cooled crust. Sprinkle blueberries on top followed by the crumb mixture. Bake until golden brown on top.
8. Cool to room temperature, then chill in the fridge until set.
8. Whisk together icing ingredients. Drizzle over the fully cooled cheesecake before slicing and serving!
no water bath?
If you've made cheesecake before, you'd know that it's most traditionally baked with a water bath to create a steamy environment. This is the key to a luxuriously silky and smooth cheesecake filling.
This cheesecake doesn't need a water bath and still achieves that signature texture! The blueberries themselves help keep the oven environment relatively moist, while the streusel layer on top helps protect the cheesecake filling from drying out. These 2 components together eliminate the need for a water bath altogether!
blueberry crumb cheesecake tips
- graham cracker crust: When making the graham cracker crust, it's important to pack it into your pan tightly so it doesn't fall apart on you when you try to slice the cooled cheesecake.
- blueberries: Avoid using frozen blueberries. They can release a lot of water and tend to bleed into the cheesecake batter.
- room temperature: The temperature of your ingredients are especially important when making cheesecake. Not only do room temperature ingredients whip up more smoothly into a batter, they also help prevent any sudden shifts in temperature - which can cause the cheesecake to crack and / or sink in the center.
- mixing: Overmixing cheesecake batter (particularly after adding in the eggs) can also cause cracks / a sunken in center. Plus it's more work and who wants that??Cheesecake is supposed to be dense, and overmixing can cause added air to make its way into the batter - which will expand and pop unpredictably when baked.
- layering: Take care not to move or smoosh the blueberry and crumb layers around after you've sprinkled them over the cheesecake batter. They'll gently sink into the batter and stick on as the cheesecake bakes.
- Cooling: Cheesecake should be cooled gradually to allow the center to continue to set without risking drastic temperature changes (which, again, can cause it to crack and / or sink in the middle!) Cool the cheesecake for 1 hour in the oven with the door slightly ajar, then cool to room temperature, then cool completely in the fridge.
storage
Keep cheesecake covered with plastic wrap or a cake dome and stored in the fridge. Cheesecake will keep for about 3 to 4 days - if it isn't eaten by then!
check out these other recipes!
• Gooey Strawberry Cheesecake Butter Cake
• Iced Lemon Loaf
• Blueberry Muffins
• Lemon Raspberry Cake
Lastly, if you made this or any of my recipes, be sure to leave a comment and review below! I love hearing your thoughts! Also tag me on Instagram @eatsdelightfulblog so I can see what you're making.
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Blueberry Crumb Cheesecake Recipe
- Total Time: 7 hours 40 minutes
- Yield: 8 GENEROUS slices
Description
This blueberry crumb cheesecake is like a blueberry coffee cake mixed with cheesecake! It has 4 delicious layers of crispy graham cracker crust, silky cheesecake filling, tart blueberries, and a crumbly streusel topping - all topped off with a simple icing. It's full of delicious texture and rich flavor!
Ingredients
For the graham cracker crust:
- 2 cups (210g) graham cracker crumbs
- 2 tablespoons granulated sugar
- ½ cup (1 stick / 115g) unsalted butter, melted and cooled
For the crumb topping:
- ¾ cup (90g) all-purpose flour, spoon and leveled
- ½ cup (100g) packed brown sugar, light or dark
- ¼ teaspoon salt
- ¼ cup (½ stick / 60g) unsalted butter, melted and cooled
For the cheesecake filling:
- 4 (8 ounce) blocks cream cheese, at room temperature (32oz / 900g total)
- 1 cup (200g) granulated sugar
- ½ cup (120g) full-fat sour cream, at room temperature
- ¼ cup (30g) all-purpose flour, spoon and leveled
- ½ teaspoon salt
- 2 teaspoons pure vanilla extract
- 4 large eggs, at room temperature
- 2 cups (300g) fresh blueberries, washed and drained well
For the icing:
- ½ cup (70g) powdered sugar
- 1 to 2 tablespoons water
Instructions
- Preheat your oven to 325°F.
- Make the graham cracker crust: In a medium bowl, mix together graham crackers, sugar, and butter until moistened.
- Pour the graham cracker mixture into a 9 inch springform pan and pack it tightly into the bottom and about 1 inch up the sides.
- Bake the crust in the center of your preheated oven for 8 minutes. The crust won't look very different - this just helps keep it crispy! Set aside to cool slightly while you prep the rest of the cheesecake components.
- Make the crumb topping: In a medium sized bowl, mix together flour, brown sugar, salt, and butter until combined into a crumbly mixture. Set aside in the fridge until ready to use.
- Make the cheesecake filling: In a large bowl, combine cream cheese and sugar. Using an electric mixer fitted with the paddle attachment or a wooden spoon by hand, cream together until well combined and smooth. This will take about 1 minute with a mixer set to medium speed or 2 minutes by hand.
- Add your sour cream, flour, salt, and vanilla. Mix to combine.
- Add the eggs in one at a time and mix until the egg just disappears before adding the next one. Take care not to overmix or it may cause cracks and craters in the cheesecake once it's baked. If using an electric mixer, set it to low speed.
- Layer the cheesecake: Pour the cheesecake batter over your slightly cooled graham cracker crust (it's ok if it's still a little warm). Spread the batter into an even layer then sprinkle the blueberries evenly on top.
- Take the crumb topping out of the fridge and roughly break it up with a fork. Sprinkle it over the blueberry layer to cover.
- Return the layered cheesecake to the center of your preheated 325°F oven. Bake for 1 hour 10 minutes to 1 hour 20 minutes. The cheesecake is ready once the streusel on top is browned. If you gently shake the pan, the center of the cheesecake should still jiggle while the edges stay in place.
* If you notice the crumb topping browning too quickly, loosely tent the cheesecake with aluminum foil to finish baking. - Turn the oven off and slightly crack the door open. Cool the cheesecake for 1 hour with the oven door ajar. After about 30 minutes, I recommend running a thin knife along the edges to make sure the cheesecake isn't stuck to the pan (this helps prevent ripping and cracking when the cheesecake shrinks as it cools further!)
- After 1 hour in the oven, take the cheesecake out and allow it to cool completely to room temperature. Once room temperature, chill in the fridge for 4 to 6 hours or until firmly set (I personally like to leave it overnight).
- Make the icing: Whisk together powdered sugar and 1 tablespoon of water in a medium bowl until smooth and combined. If the icing is too thick, gradually whisk in more water to reach your desired consistency.
- Unlatch the springform pan and place the cooled cheesecake onto your serving dish. Drizzle the icing overtop before slicing and serving!
Equipment
Buy Now → - Prep Time: 30 minutes
- Bake Time: 1 hour 25 minutes
Enjoy!
Rachel says
Have you had any luck freezing this cheesecake? How does the crumb topping hold up?
Maria says
Do you really use 1/4 cup of flour to cheesecake batter?