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Blueberry Crumble Cheesecake

Blueberry crumble cheesecake with lemon zest creates a bright, creamy filling layered over a baked graham crust and finished with a golden oat crumble and glossy blueberry compote. The cheesecake bakes until set with a slight wobble, then chills for clean slices and contrasting textures.
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Prep Time 35 minutes
Cook Time 1 hour 20 minutes
Chill 4 hours
Total Time 5 hours 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Graham crust
  • 2 cup graham cracker crumbs
  • 0.5 cup butter, melted For the crust.
Cheesecake filling
  • 3 8oz cream cheese packages, softened Softened for smooth mixing.
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla
  • 1 tbsp lemon zest Add to the batter.
Blueberry compote
  • 2 cup fresh blueberries
  • 0.25 cup sugar (compote)
  • 1 tbsp lemon juice
Oat crumble
  • 1 cup rolled oats
  • 0.33 cup brown sugar
  • 0.33 cup flour
  • 0.25 cup cold butter Cut into small pieces.

Equipment

  • 1 stand mixer
  • 1 sheet pan
  • 1 springform pan

Method
 

Bake the crust
  1. Preheat oven to 325°F, then press the crumb-butter mix firmly into a 9-inch springform pan. Bake for 10 min to set the crust, with edges just beginning to look lightly toasted.
Make the cheesecake batter
  1. Beat cream cheese and granulated sugar until smooth and lump-free. Mix in eggs one at a time, then add vanilla and lemon zest until fully combined.
  2. Pour the batter over the baked crust in the springform pan, spreading to an even layer. Tap the pan lightly to settle the surface.
Bake and chill
  1. Bake at 325°F for 55-60 min until the center is set with a slight wobble. The outer edge should look set while the middle still jiggles gently.
  2. Cool the cheesecake completely, uncovered at room temperature, then refrigerate for 4 hours until firm. The top should look fully chilled and sliceable.
Cook blueberry compote
  1. Simmer fresh blueberries, 1/4 cup sugar (compote), and lemon juice for 10 min until jammy. Stir occasionally until the mixture thickens and turns glossy, then cool.
Bake the crumble
  1. Make the crumble by combining rolled oats, brown sugar, flour, and cold butter until it looks sandy with small clumps. Bake at 350°F for 15 min until golden.
Finish and serve
  1. Top the chilled cheesecake with blueberry compote, spreading it to the edges. Add the warm-or-cooled crumble over the compote for maximum crunch contrast.

Notes

Pro tip: keep the cream cheese soft so the batter turns silky with no lumps, and always aim for the slight-wobble bake—overbaking makes it dense. Refrigerate covered for up to 4 days; freeze the cheesecake without crumble and compote for up to 2 months, then thaw in the fridge overnight and top fresh. For a lighter option, use reduced-fat cream cheese (same bake time) for a slightly lower calorie profile.