Description
This blueberry crumble cheesecake is a delicious dessert with a graham cracker crust, creamy cheesecake filling, blueberry pie filling, and a buttery crumble topping.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 (21-ounce) can blueberry pie filling
- 1 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (163°C).
- In a medium bowl, mix graham cracker crumbs, 1/4 cup granulated sugar, and 1/2 cup melted butter until combined.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then remove from oven and let cool.
- In a large bowl, beat cream cheese and 1 cup granulated sugar until smooth.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract.
- Pour the cheesecake batter over the cooled crust.
- Spoon blueberry pie filling evenly over the cheesecake batter.
- In a small bowl, combine flour, oats, brown sugar, and cinnamon.
- Add 1/4 cup melted butter and mix until crumbly.
- Sprinkle the crumble topping over the blueberry layer.
- Bake for 50-60 minutes, or until the center is almost set.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
- Remove from oven and refrigerate for at least 4 hours or overnight before serving.