Ingredients:
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the cheesecake layer:
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
For the blueberry layer:
2 cups fresh or frozen blueberries
1/4 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
For the crumb topping:
1 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cubed
Directions:
I. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and set aside.
II. In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan to form the crust. Set aside.
III. In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated. Pour the cheesecake mixture over the prepared crust, spreading it evenly.
IV. In a separate bowl, toss the blueberries with granulated sugar, cornstarch, and lemon juice until evenly coated. Gently spoon the blueberry mixture over the cheesecake layer.
V. For the crumb topping, combine the flour, brown sugar, ground cinnamon, and salt in a medium bowl. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Sprinkle the crumb topping evenly over the blueberry layer.
VI. Bake in the preheated oven for 50-60 minutes, or until the crumb topping is golden and the center of the cake is set. Allow the cake to cool completely before removing it from the springform pan. Chill in the refrigerator for at least 2 hours before serving.
Prep Time: 20 minutes
Cooking Time: 50-60 minutes
Total Time: 3 hours (including chilling)
Kcal: 400 kcal per serving
Servings: 12
