Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 1/2 cups fresh blueberries
- For the crumble topping:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Preheat oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter until combined. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream. Mix until creamy.
- Gently fold in blueberries. Pour the filling over the crust.
- To make the crumble, combine flour and brown sugar, cut in cold butter until crumbly. Sprinkle evenly over the cheesecake.
- Bake for 50-60 minutes until set. Cool completely, then refrigerate for at least 4 hours before serving.
Notes
- Use fresh blueberries for the best flavor. Frozen can be used but thaw and drain excess moisture.
- Chill the cheesecake thoroughly to set the filling properly.
- For a prettier presentation, garnish with extra blueberries and mint leaves before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 410 Kcal
- Sugar: 25g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 105mg