Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1/4 cup brown sugar
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Preheat oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla. Fold in 1/2 cup blueberries.
- Pour filling over crust, top with remaining blueberries. In a small bowl, combine flour, oats, brown sugar, and cold butter to make crumble. Sprinkle evenly over the cheesecake.
- Bake for 50-60 minutes until the center is set. Let cool completely, then refrigerate for at least 4 hours before serving.
Notes
- Use fresh blueberries for the best flavor.
- Chill the cheesecake thoroughly before slicing for clean cuts.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400 Kcal
- Sugar: 22g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 105mg