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Blueberry Crumble Cheesecake

Blueberry crumble cheesecake with heavy cream in the filling and a honey crumble topping. A silky baked cheesecake sits over a graham crust, then gets topped with blueberry compote and a caramelized, golden crumble.
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Prep Time 35 minutes
Cook Time 1 hour 15 minutes
chilling 4 hours
Total Time 5 hours 50 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 545
Ingredients Equipment Method Notes

Ingredients
  

Graham cracker crust
  • 2 cup graham cracker crumbs
  • 0.5 cup butter, melted
Cheesecake filling
  • 3 8 oz cream cheese packages, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla
  • 1 tsp lemon zest
  • 0.5 cup heavy cream (added to filling for extra creaminess)
Blueberry topping
  • 2 cup fresh blueberries
  • 0.25 cup sugar
  • 1 tbsp lemon juice
Honey crumble topping
  • 1 cup rolled oats
  • 0.33 cup brown sugar
  • 0.33 cup flour
  • 1 tbsp honey
  • 0.25 cup cold butter

Equipment

  • 1 springform pan
  • 1 stand mixer

Method
 

Bake the crust
  1. Preheat oven to 325°F. Press crumb-butter mix into a springform pan and bake for 10 minutes, until set and lightly fragrant.
Make the cheesecake batter
  1. Beat cream cheese and sugar until smooth. Mix in heavy cream, then add eggs, vanilla, and lemon zest until fully combined and glossy.
  2. Pour the batter over the baked crust and smooth the top. Bake for 55-60 minutes at 325°F until the edges look set and the center still jiggles slightly.
Chill
  1. Cool the cheesecake to room temperature. Refrigerate for 4 hours until firm and sliceable, with a clean surface.
Cook blueberry compote
  1. Simmer blueberries with sugar and lemon juice for 10 minutes, stirring occasionally until the berries burst and thicken. Cool completely so it stays bright and thick.
Bake honey crumble and finish
  1. Mix rolled oats, brown sugar, flour, honey, and cold butter into a crumble. Bake at 350°F for 15 minutes until golden, then cool so it crisps as it sits.
  2. Top the chilled cheesecake with blueberry compote and sprinkle with honey crumble. Serve after the topping is cool for maximum crunch and chew contrast.

Notes

For the smoothest texture, beat the filling only until combined—overmixing can add air and cause cracks. Refrigerate covered up to 4 days; freeze cheesecake slices without crumble for up to 2 months, then thaw in the fridge and add crumble after thawing. For a lower-fat option, use reduced-fat cream cheese and swap heavy cream for half-and-half, noting the filling will be less velvety.