Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups fresh blueberries
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/3 cup rolled oats
- 1/4 cup butter, cold
Instructions
- Preheat oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter; press into the bottom of a springform pan.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla. Mix in sour cream.
- Pour filling over crust. Bake for 50-60 minutes until set. Let cool.
- Prepare crumble topping by combining flour, brown sugar, oats, and cold butter until crumbly. Sprinkle over cooled cheesecake.
- Chill in the refrigerator for at least 4 hours. Top with fresh blueberries before serving.
Notes
- For best results, use room temperature ingredients.
- Chill the cheesecake thoroughly before slicing to maintain clean cuts.
- Garnish with additional blueberries and mint for presentation.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Method: Baking, Cold Setting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 410 Kcal
- Sugar: 22g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 115mg