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Blueberry Crumble Cheesecake

Blueberry crumble cheesecake with a creamy baked center, a jammy fresh blueberry topping, and a golden buttery oat crumble that shatters on every slice. Made with a graham cracker crust and finished with a water-bath bake for a smooth, barely-jiggling texture.
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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: 470
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 springform pan
  • 1 water bath roasting pan

Method
 

Make the crust
  1. Preheat 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.
Mix the cheesecake filling
  1. Beat cream cheese and granulated sugar until smooth. Add eggs one at a time, then mix in sour cream, vanilla extract, and lemon zest until fully combined.
  2. Pour the cheesecake batter over the cooled crust and spread into an even layer, keeping the surface level.
Add the blueberry topping
  1. Combine fresh blueberries, sugar, cornstarch, and lemon juice until the berries are coated. Spoon the mixture over the cheesecake batter so it forms a visible blueberry layer.
Make and scatter the crumble
  1. Mix rolled oats, all-purpose flour, and brown sugar, then rub in cubed cold butter with fingertips until clumpy. Scatter the golden crumble over the blueberry layer so it’s generously distributed.
Bake, cool, and chill
  1. Bake in a water bath at 325°F for 55-65 minutes, until the center barely jiggles when gently shaken. Cover and cool the cheesecake in the oven with the door cracked for 1 hour.
  2. Refrigerate the cheesecake for at least 4 hours until fully set. Unmold and serve with crumble topping that shatters at the cut.

Notes

For the smoothest slice, make sure the center is only barely jiggly at bake time and don’t rush chilling—set it in the refrigerator for the full 4 hours. Store covered in the fridge for up to 4 days; freeze the baked cheesecake (without toppings adjustments) for up to 2 months. Dietary swap: use a 1:1 cream cheese substitute for a dairy-free version, keeping the bake and water-bath method the same.