Blueberry Crumble Cheesecake
Ingredients – Crust
14 oz graham crackers crumbs
1 tbsp sugar
6 tbsp unsalted butter, melted
Ingredients – Blueberry Layer
2 cups fresh blueberries
2 tbsp lemon juice
2 tbsp sugar
1/4 cup flour
Ingredients – Crumble
1/2 cup rolled oats
1/2 cup flour
1/3 cup sugar
4 tbsp unsalted butter, melted
Ingredients – Cheesecake Filling
25 oz cream cheese, room temperature
1/2 cup sugar
1/2 tsp salt
1 tbsp lemon juice
1 tbsp flour
3 eggs, room temperature
1 & 1/2 tsp vanilla extract
1/2 cup sour cream
Directions
1) Preheat the oven to 350oF. Line the bottom of an 8 inch spring form pan with parchment paper, then set aside.
2) Make the crust: In a large bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Spray the spring form pan with cooking spray, and pour the mixture into the pan, pressing the crust together against the bottom and slightly up the sides. Continue pressing until the crust begins to take on a uniform shape (little to no visible cracks). Bake at 350oF for 10-13 minutes, then set aside to cool. Set oven to 300oF to prepare for later cheesecake baking (oven should be empty).
3) Make the blueberry topping: In a large bowl, add the blueberries, lemon juice, sugar and flour. Then toss the ingredients together until the blueberries are evenly coated. Set aside.
4) Make the crumble: In a medium bowl, mix together the oats, flour, and sugar until evenly distributed. Then add the melted butter and mix until combined, creating varying sizes of crumbly clumps. Set aside
5) Make the cheesecake filling: In a large bowl, add the room temperature cream cheese, sugar, salt, lemon juice, and flour and mix until combined. While mixing, add the room temperature eggs one at a time, incorporating the eggs into the entire mixture. Continue mixing until batter is well combined, then add the vanilla extract and sour cream.
6) Grab the cooled spring form pan and gently pour the cheesecake batter on top of the crust, spreading out evenly with a knife or spatula until the top is flat. Next gently place the blueberries on top of the cheesecake layer. Finally, add the crumble on top of the blueberry layer.
7) Bake at 300oF for 1 hour, then turn off the oven with the cheesecake still inside. Briefly open the oven door (to let some of the heat out), close the door and leave in for an additional hour. Afterwards take out the cheesecake and gently run a knife around the edges of the cake (to keep it from sticking to the sides of the pan). Leave out to finish cooling completely, about 1-2 hours. Once cooled, cover the top of the cheesecake in aluminum foil and refrigerate overnight.