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Blueberry Crumble Cheesecake

Blueberry crumble cheesecake with a creamy baked center, a tangy blueberry topping, and a golden oat crumble that shatters on every cut. This fresh blueberry cheesecake uses a graham crust and a water-bath bake for a smooth, barely-jiggly finish.
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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: 420
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 large eggs
  • 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 cold butter cubed

Equipment

  • 1 stand mixer
  • 1 9-inch springform pan
  • 1 sheet pan
  • 1 Dutch oven

Method
 

Bake and cool the crust
  1. Preheat the oven to 325°F, press graham cracker crumbs mixed with sugar and melted butter into a 9-inch springform pan, then bake for 8 minutes. Let the crust cool completely before filling.
Make the cheesecake batter
  1. Beat softened cream cheese and granulated sugar until smooth, then add eggs one at a time while mixing. Mix in sour cream, vanilla extract, and lemon zest until fully combined.
  2. Pour the cheesecake filling over the cooled crust.
Top with blueberry layer
  1. Combine fresh blueberries, sugar, cornstarch, and lemon juice, then spoon the mixture over the cheesecake batter. Spread gently so the blueberries form an even layer.
Assemble the oat crumble
  1. Mix rolled oats, all-purpose flour, brown sugar, and cold cubed butter with fingertips until clumpy. Scatter the crumble generously over the blueberry layer so it covers the top.
Water-bath bake and gentle cooling
  1. Bake the cheesecake in a water bath at 325°F for 55-65 minutes until the center barely jiggles. Keep the top from browning too much by maintaining the oven temperature.
  2. Turn off the oven, crack the door, and cool the cheesecake in the oven for 1 hour. This slow cooling helps prevent cracks on top.
Chill and serve
  1. Refrigerate the cheesecake at least 4 hours. Then unmold and serve with a clean slice that shows the creamy interior and blueberry jam beneath the crumble.

Notes

Pro tip: make sure the center is only barely jiggly—overbaking can make the texture dry, and a water bath helps keep it creamy. Store covered in the refrigerator for up to 4 days; freeze after fully chilled (up to 2 months) for best texture. For a dairy-reduction option, you can use a 1:1 cream-cheese substitute designed for baking, but keep the bake time and doneness check the same.