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To truly appreciate the Blueberry Bliss Crumble Cheesecake, it’s essential to understand its components. This dessert belongs to the cheesecake genre, a beloved staple in both American and European cuisine. Cheesecakes are celebrated for their rich and creamy textures, which pair beautifully with various toppings and fillings. The Blueberry Bliss Crumble Cheesecake stands out because of its distinctive layering and harmonious balance of flavors.

How to Make Blueberry Crumble Cheesecake

Indulge in the deliciousness of Blueberry Bliss Crumble Cheesecake, a mouth-watering dessert that combines creamy cheesecake with sweet blueberries and a crunchy crumble topping. Perfect for any occasion, this delightful treat is visually stunning and bursting with flavor. Impress your guests or satisfy your sweet tooth with this easy-to-make recipe. Get ready to enjoy every delicious bite! #BlueberryCheesecake #DessertLove #Baking #SweetTreats #CheesecakeDelight #RecipeShare
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Ingredients
  

For the Crust:

1 ½ cups graham cracker crumbs

⅓ cup granulated sugar

½ cup unsalted butter, melted

For the Blueberry Filling:

2 cups fresh blueberries (or frozen, thawed and drained)

⅓ cup granulated sugar

1 tablespoon lemon juice

1 tablespoon cornstarch

1 teaspoon vanilla extract

For the Cheesecake Layer:

16 oz (2 packages) cream cheese, softened

½ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

¾ cup sour cream

1 tablespoon all-purpose flour

For the Crumble Topping:

1 cup old-fashioned oats

½ cup all-purpose flour

½ cup packed brown sugar

½ teaspoon cinnamon

⅓ cup unsalted butter, melted

Instructions
 

Prepare the Crust:

    - Preheat your oven to 350°F (175°C).

      - In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.

        - Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Bake for 8-10 minutes, then let cool.

          Make the Blueberry Filling:

            - In a saucepan, combine the blueberries, granulated sugar, lemon juice, cornstarch, and vanilla extract over medium heat.

              - Cook, stirring gently, until the mixture starts to thicken and bubble, about 5-7 minutes. Remove from heat and let cool slightly.

                Prepare the Cheesecake Layer:

                  - In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.

                    - Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract, sour cream, and flour until just combined.

                      Assemble the Cheesecake:

                        - Pour half of the cheesecake batter into the cooled crust, followed by an even layer of the blueberry filling. Pour the remaining cheesecake batter over the blueberries, smoothing the top.

                          Prepare the Crumble Topping:

                            - In a bowl, combine oats, flour, brown sugar, and cinnamon. Stir in the melted butter until crumbly.

                              - Sprinkle the crumble topping evenly over the cheesecake layer.

                                Bake:

                                  - Bake the cheesecake for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for another hour.

                                    Cool and Serve:

                                      - Once cooled, refrigerate the cheesecake for at least 4 hours or overnight for best results.

                                        - Before serving, remove the sides of the springform pan and cut into slices. Enjoy chilled.

                                          Prep Time: 30 mins | Total Time: 5 hrs | Servings: 12 slices