Blueberry Crumble Cheesecake

This Blueberry Crumble Cheesecake has a velvety smooth cheesecake filling that is studded with a homemade blueberry jam. The cheesecake is topped with a buttery, brown sugar cinnamon crumb topping, adding the perfect crunchy contrast in texture to the smooth cheesecake.

Can you tell I’ve been on a blueberry kick lately!? I feel like blueberries can be added to any dessert and make it sooo good! I also love the purple/blue color that it adds to baked treats. The pop of color is really eye-catching and can take an ordinary looking dessert to extraordinary, at least in my opinion.

This Blueberry Crumble Cheesecake is like a match made in heaven. Smooth, creamy cheesecake filling is combined with an easy homemade blueberry jam, then topped with a buttery, brown sugar cinnamon crumb topping that gets crisp when baked. The contrast of textures plus the flavor from everything together is just divine.

To be honest, I’ve actually never been THAT into cheesecakes. I mean I’ve always liked them, because I do love my dessert, but it’s not the dessert I go to. I recently started making my own cheesecakes, and now I am hooked. You can’t beat a fresh, homemade cheesecake, plus I love being able to customize cheesecake into my own flavors. Right now, I’m craving a peanut butter cheesecake. I think that will be my next cheesecake project :). If you have any flavors you’d like to see, let me know in the comments!

Okay, it’s time to get to the details and tell you how to make this blueberry cheesecake, don’t you agree?!

The details

This cheesecake does have a few components – the crust, the homemade blueberry jam, the crumble topping and the filling. I promise it comes together quicker than you might think, and it’s 100 percent worth it. The flavor of this cheesecake is incredible.

making the crust

The graham cracker crust for the blueberry cheesecake needs to bake in the oven for 8 minutes to crisp/seal the crust together. This helps keep the crust together when the cheesecake filling is added.

The crust comes together in just a couple minutes. You’ll add the graham cracker crumbs, sugar and butter to a food processor and blend to combine. Alternatively, you can add the ingredients to a large bowl and use a fork to mix together.

Pour the crust into an 8 inch springform pan. Use the bottom of a glass to smooth the graham cracker crust along the bottom and sides of the pan. Bake in 350F oven for 8 minutes.

make the blueberry jam

The blueberry jam in this blueberry cheesecake is SO GOOD and it comes together in a matter of minutes. You’ll add blueberries, water mixed with cornstarch, sugar and cinnamon (optional) to a large skillet. Over medium heat, stirring constantly, you’ll cook until thickened, then remove from the heat. Allow the jam to cool while you make the crumble topping and cheesecake filling.

make the crumble topping

The crumble topping for the blueberry cheesecake also comes together rather quickly. You’ll add all ingredients to a bowl, and use a fork to claw/mix the mixture together. Place the topping in the fridge to firm and set up. The mixture will need to be broken apart and crumbled with your hands when you use it.

make the cheesecake filling

You’re almost there! Now, it’s time to make the blueberry cheesecake filling. Using a stand mixer or handheld mixer, cream the cream cheese, sugar and sour cream on medium speed for 2-3 minutes, or until smooth and creamy. Scrape down the bowl halfway through mixing to ensure even mixing.

Next, add in the heavy cream, vanilla and salt. Mix just until combined.

Finally, you’ll add the eggs, one at a time and mix JUST until combined. When making cheesecake, you want to add the eggs one at a time and mix JUST until combined. At this point in making the cheesecake, you don’t want to overmix, as it can whip too much air into the cheesecake filling. Too much air can cause cracks in the surface once it bakes.

assemble and bake

Time to assemble the blueberry cheesecake! Pour half of the filling into your cooled graham cracker crust. Spoon dollops of jam over top of the filling, then pour remaining filling over top. Spoon dollops of the remaining jam on top and crumble the crumb topping on top.

Bake in 325F oven for 80-90 minutes. You may be wondering how to tell when the cheesecake is done. The center should still be slightly jiggly (but should look set and not liquid-y), while the edges will be set and less jiggly.

Once the cheesecake is done baking, turn oven off and crack oven door. Allow the cheesecake to cool for 1 hour. Cover the cheesecake lightly with plastic wrap and refrigerate for 4 hours or overnight before serving.

If you make this blueberry cheesecake recipe, let me know what you thought in the ratings and comments below! i always appreciate your feedback. Make sure you find me on instagram and youtube for the full baking video for this.

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