Description
Delight in a layered dessert of creamy cheesecake, tangy blueberries, and a crunchy crumb topping that brings joy to any occasion.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 1 cup sugar
- 2 (8 oz) packages cream cheese, softened
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups fresh blueberries
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
- Combine graham cracker crumbs, melted butter, and 1/4 cup sugar in a bowl. Press into the bottom of the prepared pan.
- Beat the cream cheese until smooth in another bowl. Add remaining sugar, vanilla, and eggs; mix until combined.
- Fold in the blueberries gently into the cream cheese mixture.
- Pour the cheesecake mixture over the crust in the pan.
- Mix flour, baking powder, and the rest of the butter and sugar for crumb topping. Sprinkle over the cheesecake layer.
- Bake for 45-50 minutes, or until the top is golden and the cheesecake is set.
- Allow to cool before slicing and serving.
Notes
For added flavor, consider using gluten-free graham crackers or lemon zest. Store leftovers in the refrigerator for up to three days or freeze for up to two months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American