Serves 1
Directions
- 1Preheat oven to 325F. Grease and line a springform pan with non-stick spray and parchment paper.
- 2Combine the crust ingredients in a medium bowl and press the mixture firmly into the springform pan. Set aside.
- 3In a large bowl, use a hand mixer to beat cream cheese until smooth. Add in the eggs one at a time while mixing. Then add in sugar, sour cream, and vanilla, and beat for several minutes until smooth. Set aside.
- 4In a small skillet, add the ingredients for the blueberry topping and put over medium heat, stirring occasionally. Once simmering, stir consistently for 2 minutes. Then use a fork to mash the berries slightly. Let cool and set aside.
- 5In a small bowl, combine the ingredients for the crumble topping using a fork. Set aside.
- 6Pour the cheesecake filling over the crust. Spoon the blueberry sauce evenly over the filling, then sprinkle on the crumble topping.
- 7Bake the cheesecake for 30 minutes at 325F. Then reduce the heat to 250F and bake for an additional 50 minutes.
- 8Turn the oven off and let the cheesecake sit in warm oven for 30 minutes, then crack the oven door open and let cheesecake cool down even more for 1 hour with oven door open.
- 9Bring cheesecake to room temperature on counter. Run a knife around the edge before refrigerating overnight. Release from the springform pan and slice using a wet sharp knife.
Ingredients
- 18 graham cracker, crushed
- 1/2 cup butter, melted
- 1/4 cup brown sugar
- 1/4 tsp salt
- 32 oz cream cheese, softened
- 4 egg
- 1 cup sugar
- 1/2 cup sour cream
- 2 tsp vanilla
- 1 cup blueberry
- 1 tbsp sugar
- 1 tbsp lemon juice
- 1 cup flour
- 1/4 cup brown sugar
- 4 tbsp butter, melted
- 1 tsp vanilla
- 1 tsp cinnamon
Equipment
springform panmedium bowllarge bowlhand mixersmall skilletfork
Tips
- Blueberries can be frozen or fresh.
- Run a knife around the edge before refrigerating overnight.
- Slice using a wet sharp knife.
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