Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- For the crumble topping: 1/2 cup all-purpose flour, 1/4 cup brown sugar, 1/4 cup unsalted butter, 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a springform pan to form the crust.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla. Fold in blueberries.
- Pour filling over crust. In a small bowl, combine flour, brown sugar, butter, and cinnamon for crumble. Sprinkle evenly over the cheesecake.
- Bake for 55-60 minutes until set. Cool completely, then refrigerate for at least 4 hours before serving.
Notes
- Use fresh blueberries for the best flavor.
- Refrigerate cheesecake for at least 4 hours or overnight for optimal setting.
- Serve with additional blueberries and a sprig of mint for garnish.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 380 Kcal
- Sugar: 25g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg