Ingredients
- For the crust: 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 1/2 cup unsalted butter, melted
- For the filling: 16 oz cream cheese, softened; 1 cup granulated sugar; 3 large eggs; 1 teaspoon vanilla extract; 1 cup sour cream; 1 cup fresh blueberries
- For the crumble topping: 1/2 cup all-purpose flour; 1/4 cup old-fashioned oats; 1/4 cup brown sugar; 1/4 cup unsalted butter, cold and cubed
Instructions
- Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter to make the crust. Press into the bottom of a 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. Gently fold in blueberries.
- Pour filling over crust, prepare crumble topping by combining flour, oats, brown sugar, and cold butter until crumbly. Sprinkle evenly over the cheesecake filling.
- Bake for 55-60 minutes or until the center is just set. Cool completely, then refrigerate for at least 4 hours before serving.
Notes
- Ensure cream cheese is softened for smooth filling.
- Chill the cheesecake thoroughly for clean slices.
- Use fresh blueberries for the best flavor and appearance.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 390 Kcal
- Sugar: 25g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg