Blueberry Crumble Cheesecake
Blueberry Crumble Cheesecake Bars have a buttery crust, creamy cheesecake filling and a sweet crumble topping.
SCALE1x2x3xINGREDIENTSFor the Crust:
INSTRUCTIONS
- Author: Shawn
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour + 3 hours chill time
- Yield: makes 16 bars 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
SCALE1x2x3xINGREDIENTSFor the Crust:
- 8 sheets of graham crackers
- 1/4 cup butter melted
- 2 tbsp brown sugar
- pinch of salt
- 16 oz. cream cheese at room temp.
- 1/2 cup sugar
- 2 eggs at room temp.
- 1/2 cup sour cream
- 1/4 tsp salt
- 1 1/2 cups fresh blueberries
- 1/2 cup all purpose flour
- 1/4 cup brown sugar, packed
- 4 tbsp salted butter, cold
- 1/2 cup quick cooking oats
- 1/4 cup sliced almonds
INSTRUCTIONS
- Preheat oven to 325 degrees F. Line a 9×9 inch baking pan with parchment paper and set aside.
- Place the graham crackers in a zip close bag and use a rolling pin to crush into fine crumbs.
- Add the melted butter, brown sugar and a pinch of salt to the bag and mix until combined.
- Press evenly to cover the bottom of the lined baking pan. Bake for 10 minutes, remove from oven, but keep oven set to 325 degrees F.
- Place cream cheese and sugar in the bowl of your mixer and beat until smooth. Add one egg at a time and continue to mix. Add the sour cream and salt and mix until smooth, making sure to scrape down the sides of the bowl occasionally.
- Pour the mixture onto the prepared crust, then sprinkle the blueberries evenly on top.
- Combine the flour, brown sugar and butter in a bowl and use a fork or pastry cutter to create a coarse mixture. Stir in the oats and almonds then sprinkle over the top of the blueberries.
- Bake for 35-40 minutes or until the center is only slightly jiggly. Let cool at room temperature before placing in the fridge for 3 hours to chill.
- Use the parchment paper to pull the cheesecake out of the pan and cut into bars. Enjoy.