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Blueberry Crumble Cheesecake

Blueberry crumble cheesecake with a creamy baked center, a bright blueberry topping, and a golden buttery oat crumble that shatters on each slice. This easy cheesecake recipe bakes in a water bath for a smooth, barely-jiggly texture and sets with a 4-hour chill.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling 4 hours
Total Time 5 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Graham cracker crust
  • 2 cup graham cracker crumbs
  • 0.25 cup sugar
  • 6 tbsp butter melted
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
Blueberry topping
  • 2 cup fresh blueberries
  • 3 tbsp sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
Crumble
  • 0.75 cup rolled oats
  • 0.25 cup all-purpose flour
  • 0.25 cup brown sugar
  • 4 tbsp butter cold, cubed

Equipment

  • 1 stand mixer
  • 1 springform pan
  • 1 Dutch oven

Method
 

Make the crust
  1. Preheat the oven to 325°F. Press graham cracker crumbs, sugar, and melted butter into a 9-inch springform pan, then bake for 8 minutes and cool.
Mix the cheesecake filling
  1. Beat cream cheese and granulated sugar until smooth. Add eggs one at a time, then mix in sour cream, vanilla extract, and lemon zest until fully combined.
Assemble with blueberry topping
  1. Pour the cheesecake batter over the cooled crust. Combine fresh blueberries, sugar, cornstarch, and lemon juice, then spoon the mixture over the batter.
Add the oat crumble
  1. Mix rolled oats, all-purpose flour, brown sugar, and cold cubed butter with your fingertips until clumpy. Scatter the crumble generously over the blueberry layer.
Bake with a water bath
  1. Bake the cheesecake in a water bath at 325°F for 55-65 minutes, until the center barely jiggles (like set gelatin).
  2. Turn off the oven and cool the cheesecake inside with the door cracked for 1 hour, until the edges look set and the top is no longer glossy.
Chill and serve
  1. Refrigerate at least 4 hours to fully set the cheesecake. Unmold and serve for clean slices with visible creamy interior and blueberry jam beneath the crumble.

Notes

For the silkiest texture, keep the water bath warm and avoid boiling, and don’t overbake—stop when the center barely jiggles. Store covered in the refrigerator for up to 4 days; freeze the baked, fully chilled cheesecake for up to 2 months (thaw overnight in the fridge) before serving. For a lighter option, use reduced-fat cream cheese instead of full-fat cream cheese; the bake time stays the same but the set may be slightly softer.