Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- ½ cup all-purpose flour
- ½ cup brown sugar
- ¼ cup rolled oats
- ¼ cup unsalted butter, cold
Instructions
- Preheat oven to 325°F (160°C). Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in sour cream and vanilla.
- Fold in blueberries. Pour mixture over the crust.
- Mix flour, brown sugar, oats, and cold butter to form crumble. Sprinkle evenly over the cheesecake.
- Bake for 50-60 minutes until edges are set. Cool completely, then refrigerate for at least 4 hours before serving.
Notes
- Use fresh blueberries for the best flavor.
- Chill cheesecake thoroughly before slicing for clean cuts.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420 Kcal
- Sugar: 25g
- Sodium: 210mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 100mg