Golden Blueberry Crumb Cheesecake (Quick & Creamy Delight)
Ingredients
Crust & Crumb Topping
2 cups graham cracker crumbs
1/2 cup brown sugar
1/2 cup melted butter
1/2 teaspoon cinnamon
Cheesecake Filling
16 oz cream cheese, softened
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup sour cream
Blueberry Layer
2 cups fresh or frozen blueberries
2 tablespoons sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
Instructions
Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish.
In a bowl, mix graham cracker crumbs, brown sugar, cinnamon, and melted butter until crumbly.
Press half of the crumb mixture firmly into the bottom of the pan.
In another bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream.
Spread cheesecake filling evenly over the crust.
Toss blueberries with sugar, cornstarch, and lemon juice. Spoon over the cheesecake layer.
Sprinkle remaining crumb mixture on top.
Bake for 40–45 minutes until the center is mostly set and the top is golden.
Cool completely, then refrigerate for at least 2 hours before slicing.
Optional Add-Ins
White chocolate chips
Lemon zest for extra brightness
Chopped pecans in the crumb topping
Serving Tip
Serve chilled with whipped cream or a drizzle of blueberry sauce for an extra bakery-style dessert.
