Blueberry Crumb Cheesecake Dessert is a delightful fusion of creamy cheesecake and sweet, tangy blueberries, all topped with a buttery crumb topping that adds a satisfying crunch. This dessert not only tantalizes your taste buds but also brings a touch of elegance to any gathering. Originating from the classic cheesecake tradition, this recipe has evolved to incorporate seasonal fruits, making it a favorite among dessert lovers. The vibrant blueberries not only enhance the flavor but also provide a burst of color, making it visually appealing.

People adore Blueberry Crumb Cheesecake Dessert for its perfect balance of texturesthe smooth, rich cheesecake contrasts beautifully with the crumbly topping and juicy blueberries. Whether served at a summer barbecue or a cozy family dinner, this dessert is both convenient to prepare and impressive to present. With its irresistible combination of flavors and textures, its no wonder that this dessert has become a beloved staple in many households.

Ingredients:

For the crust:

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
1 teaspoon vanilla extract

For the cheesecake filling:

16 oz cream cheese, softened
¾ cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
½ cup sour cream
½ cup heavy cream

For the blueberry topping:

2 cups fresh blueberries
¼ cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
¼ cup water

For the crumb topping:

1 cup all-purpose flour
½ cup brown sugar, packed
½ cup unsalted butter, cold and cubed
½ teaspoon cinnamon
¼ teaspoon salt

Preparing the Crust

Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup or your fingers to ensure an even layer.
Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool while you prepare the cheesecake filling.

Preparing the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the granulated sugar and vanilla extract to the cream cheese. Continue to beat until well combined and fluffy.
Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is well incorporated.
Mix in the sour cream and heavy cream until the mixture is smooth and creamy. Be careful not to overmix, as this can introduce too much air into the batter.

Assembling the Cheesecake

Pour the cheesecake filling over the cooled graham cracker crust, spreading it evenly with a spatula.
Tap the pan gently on the counter to release any air bubbles trapped in the filling.
Bake the cheesecake in the oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will continue to set as it cools.
Once baked, turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for about 1 hour to prevent cracking.
After an hour, remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight.

Preparing the Blueberry Topping

In a medium saucepan, combine the fresh blueberries, granulated sugar, lemon juice, cornstarch, and water.
Cook over medium heat, stirring gently until the mixture begins to bubble and thicken, about 5-7 minutes. The blueberries should start to burst and release their juices.
Once thickened, remove the saucepan from the heat and let the blueberry topping cool to room temperature. It will continue to thicken as it cools.

Preparing the Crumb Topping

In a medium bowl, combine the all-purpose flour, brown sugar, cinnamon, and salt.

Conclusion: