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Blueberry Crumble Cheesecake

Blueberry crumble cheesecake with a creamy baked center, a jammy blueberry topping, and a golden oat crumble that shatters on every cut. This fresh blueberry cheesecake uses a graham cracker crust and a water-bath bake for a smooth, barely-jiggly texture.
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Prep Time 30 minutes
Cook Time 1 hour
Chill 4 hours
Total Time 5 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
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 eggs large
  • 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 setup

Method
 

Bake and cool the crust
  1. Preheat the oven to 325°F. Press graham cracker crumbs into a 9-inch springform pan and bake for 8 minutes, then cool.
Make the cheesecake batter
  1. Beat cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing well after each, then mix in sour cream, vanilla extract, and lemon zest.
  2. Pour the cheesecake batter over the cooled crust. Bake-ready filling should be smooth and level before topping.
Add the blueberry topping
  1. Combine fresh blueberries, sugar, cornstarch, and lemon juice. Spoon this blueberry mixture over the cheesecake batter in an even layer.
Top with the oat crumble
  1. Mix rolled oats, all-purpose flour, and brown sugar together. Add cold butter and pinch with fingertips until clumpy and sandy-looking.
  2. Scatter the oat crumble generously over the blueberry layer. Leave some clumps visible so they can turn golden as the cheesecake bakes.
Water-bath bake and cool
  1. Bake in a water bath at 325°F for 55-65 minutes. Stop when the center barely jiggles, with the edges set.
  2. Cool the cheesecake in the oven with the door cracked for 1 hour. This gentle cooling helps prevent cracks.
Chill, unmold, and serve
  1. Refrigerate the cheesecake for at least 4 hours. When chilled, unmold and serve for clean slices and a crisp crumble top.

Notes

Pro tip: soak or carefully set up a water bath so the springform pan sits in hot water without splashing, which keeps the center silky. Store covered in the refrigerator up to 4 days. Freezing is not recommended because the crumble and blueberry topping can soften after thawing. For a lower-sugar option, use a 1:1 sweetener substitute in the cheesecake and topping (choose one that measures like sugar).