Description
A delightful combination of creamy cheesecake and fresh blueberries topped with a crumbly graham cracker crust.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/2 cup sugar
- 1/2 cup butter, melted
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup fresh or frozen blueberries
- 1/2 teaspoon baking powder
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
- In a bowl, combine the graham cracker crumbs, 1/2 cup sugar, and melted butter. Press this mixture into the bottom of the prepared pan to form the crust.
- In another bowl, beat the cream cheese with 1/2 cup sugar and vanilla until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Gently fold in the blueberries and baking powder.
- Pour the cream cheese mixture over the crust in the springform pan.
- Bake for 40-45 minutes or until the cake is set and slightly golden on top.
- Let cool before serving. Enjoy your delicious Blueberry Cheesecake Crumb Cake!
Notes
Make sure your cream cheese is at room temperature for easy mixing. If using frozen blueberries, do not thaw them before adding to the batter to prevent the color from bleeding.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg