Blueberry Muffin Cheesecake With Crumble Topping

Blueberry Muffin Cheesecake –  Creamy filling of cream cheese, cinnamon swirl, fresh blueberries, and topped with a buttery cinnamon streusel. 

I love cheesecake and I love the top part of the muffin. Which is why this Blueberry Muffin Cheesecake is one of my favorite desserts. The crust is always crunchy and perfect offset by the perfectly smooth cream cheese filling. What makes this dessert great is the added crunchy streusel crumbs. This recipe is like you took the best part of the best muffins you can imagine and combined it with your favorite cheesecake batter. 

So throw out your old muffin tin and break out your springform pan! Because it is time to make my favorite Blueberry Muffin Cheesecake!

This Blueberry Muffin Cheesecake With Crumble is 3 basic layers it starts with a firm and delicious graham cracker crust, a tangy cheesecake filling with a incredible brown sugar cinnamon swirl in the middle, blueberry jam, fresh Blueberries, and the crunchy streusel crumbs!

For more fun recipes, here are some

• Easy Birthday Cheesecake Cake Recipe
• The Best Lemon Poppy Seed Cheesecake Recipe Ever
• Best Strawberry Cheesecake Cookies Recipe
• Copycat Chocolate Mousse Cheesecake Factory

Why I Love This Recipe

First off, it is no surprise that anyone who tries this recipe will love it just like I did, but for the fun of it, I made a list of why anyone would love this recipe!

1. Cheesecake Filling- Its all about the texture here. This cheesecake batter holds its form after being cut, but just barely. Exactly how God intended it. 
2. Blueberries- I love fresh blueberries. What makes them even better is putting them on top of a succulent cheesecake. 
3. Crunchy Streusel Crumbs- I love the crunchy texture these bring into the cheesecake, as well as the little bit of molasses that the brown sugar brings in. 

Note- To water bath or to not water bath, that is the question. For this recipe, I recommend using one! A water bath is a great way to keep your cheesecake’s texture velvety and smooth!

Pantry Essentials – Blueberry Muffin Cheesecake

Second, this is not the full ingredient list! Just some helpful pantry essentials that all kitchens need

• Fresh Blueberries- I love some really juicy blueberries! If it is not blueberry season, you can opt for the frozen blueberries.
• Brown Sugar- Small changes really do make a huge difference! Opt for a better brown sugar and it will take a base recipe to its maximum potential! I suggest C&H’s light brown sugar
• Vanilla Extract- The first time I cooked with Neilsen-Massey’s vanilla extract, it was love at first bite. 
• Sour Cream- A common substitute for sour cream is greek yogurt. Either way, make sure it is full fat!
• All-Purpose Flour- If King Arthur’s flour isn’t one of our pantry staples, idk what is. 
• Graham Crackers- Because sometimes you need s’mores 
• Baking Soda- Make sure you are changing out your baking soda every month!!!
• Unsalted Butter- Room temperature unsalted butter is the best way to do it. 

STEP BY STEP – Blueberry Muffin Cheesecake

Next, if you need an idea of what this recipe will entail here is a summarized version of this recipe, for the full recipe, please refer to the recipe card below to find the full list on instructions.  

1. Begin by combining brown sugar and ground cinnamon in a small bowl, setting it aside for later use.
2. Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat the room temperature cream cheese on medium speed until it becomes smooth and creamy. This step helps ensure a lump-free cheesecake texture.
3. Gradually add the granulated sugar to the cream cheese while continuing to beat on low speed. Ensure that the sugar is fully incorporated and the mixture is smooth. Scraping the sides of the pan.
4. With the mixer still on low speed, add the room temperature egg yolk and whole eggs all at once. Mix until just combined, being careful not to overmix to prevent incorporating too much air into the batter.
5. Using a rubber spatula, gently fold in the sour cream, vanilla extract, and corn starch until the mixture is smooth and homogeneous. This step helps add richness and flavor to the cheesecake while also providing structure.
6. Ensure to scrape the bottom and sides of the bowl to fully incorporate all ingredients, but avoid overmixing, as it can lead to a dense or tough texture in the finished cheesecake.
7. Bake the cheesecake in the preheated oven for 65-70 minutes in a hot water bath, or until the center is barely set and slightly jiggly.

What is a water bath and why should we do it? 

• The water in the bath surrounds the baking pan, providing gentle and uniform heat from all sides. This ensures that the dessert bakes evenly, preventing overcooked edges and undercooked centers.
• Desserts like cheesecakes are prone to cracking due to their delicate structure and high moisture content. The moist environment created by the water bath helps prevent the surface from drying out too quickly, reducing the risk of cracks forming during baking.
• The water bath creates a humid environment inside the oven, which is crucial for achieving the desired texture in delicate desserts. This moisture prevents the dessert from drying out excessively, resulting in a creamy and tender crumb.
• The water in the bath acts as a buffer against sudden temperature fluctuations in the oven. It helps maintain a stable baking environment, ensuring that the dessert bakes at the correct temperature throughout the process.

Expert Baking Tips 

• Read Through the Recipe: Take a moment to read the recipe from start to finish. It helps to get a clear picture of what you’ll be doing and what ingredients you need.
• Get Your Ingredients Ready: Measure out all your ingredients before you start mixing. It saves time and makes the whole process smoother.
• Let Ingredients Warm Up: Make sure your cream cheese, eggs, and sour cream are at room temperature. It makes for a creamier cheesecake.
• Preheat Your Oven: Don’t forget to preheat your oven to the right temperature before you start baking. It ensures your cheesecake cooks evenly.
• Set Up Your Pan Properly: Line the bottom of your springform pan with foil and grease the sides to prevent sticking and leaks during the water bath.
• Keep an Eye on Baking Time: Towards the end of baking, watch your cheesecake closely. It’s ready when the edges are set but the center still has a slight jiggle.
• Let It Cool Down: Allow your cheesecake to cool completely at room temperature before refrigerating. This helps it set without cracking.
• Chill Before Serving: For the best texture and flavor, refrigerate your cheesecake for at least 4 hours, or overnight, before serving.

What’s I Used To Make This Recipe

• Springform Pan: Used to bake the cheesecake and easily remove it from the pan without damaging the edges.
• Mixing Bowls: Bowls of various sizes for mixing ingredients for the crust, streusel, and cheesecake filling.
• Electric Mixer or Stand Mixer: To beat the cream cheese, sugar, and other ingredients until smooth for the cheesecake filling.
• Rubber Spatula: For folding in ingredients gently and scraping down the sides of the mixing bowl.
• Measuring Cups and Spoons: For accurately measuring out ingredients like flour, sugar, and spices.
• Pastry Cutter or Fork: To cut the butter into the streusel mixture until it resembles coarse crumbs.
• Aluminum Foil: For lining the outside of the springform pan to prevent water from leaking into the crust during the water bath.
• Baking Sheet or Roasting Pan: To place the springform pan in for the water bath.
• Cooling Rack: To allow the cheesecake to cool evenly after baking.
• Plastic Wrap and Aluminum Foil: For wrapping and storing the cheesecake in the refrigerator or freezer.

Frequently Asked Questions – Blueberry Muffin Cheesecake

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries in this recipe. Just make sure to thaw and drain them well before adding them to the cheesecake batter.

Can I make this recipe ahead of time?

Yes, you can! Cheesecakes actually taste better when made ahead of time because it allows the flavors to meld. You can make it up to 2-3 days in advance and store it covered in the refrigerator until ready to serve.

Do I have to use a water bath?

While a water bath is recommended for best results, if you don’t have a large enough pan for it or prefer not to use one, you can still bake the cheesecake without it. Just be aware that using a water bath helps prevent cracking and ensures a creamier texture.

Can I use a different type of fruit instead of blueberries?

Yes, you can customize this recipe with your favorite fruits! Raspberries, strawberries, or even a combination of berries would work well in this cheesecake.

Storing and Freezing 

To store your blueberry muffin cheesecake with crumble, first allow it to cool completely at room temperature. Once cooled, cover the cheesecake with plastic wrap or aluminum foil and refrigerate it. It can be stored in the refrigerator for up to 5 days.

Freezing – Blueberry Muffin Cheesecake

To freeze your blueberry muffin cheesecake with crumble, first ensure it is completely cooled. Wrap the cheesecake tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Place it in an airtight container or heavy-duty freezer bag and store it in the freezer for up to 2-3 months. Thaw the cheesecake overnight in the refrigerator before serving.

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FOR MORE RECIPES YOU SHOULD BAKE

• Easy Blueberry Pie Bars With A Shortbread Crust
• Tasty Lemon Blueberry Muffin Cookies 
• Summer’s Best Blueberry Cheesecake Cake
• Old Fashion Blueberry Donut Bundt Cake

Recipe

Blueberry Muffin Crumble Cheesecake

Molly Murphy

Creamy filling of cream cheese, cinnamon swirl, fresh blueberries, and topped with a buttery cinnamon streusel. 

5 from 4 votes

Print Recipe Pin Recipe

Servings 10

Ingredients

 

US CustomaryMetric

 

1x2x3x

FOR THE GRAHAM CRACKER CRUST

• 2 cups fine graham cracker crumbs
• 3 tablespoon granulated sugar
• 10 tablespoons unsalted butter melted

FOR THE STREUSEL

• ½ cup light brown sugar
• ½ cup all purpose flour
• 1 teaspoon ground cinnamon
• pinch of salt
• 6 Tablespoons unsalted butter cold and cubed into pea size shape

FOR THE CINNAMON SWIRL

• 5 tablespoons unsalted butter melted
• 1 ¼ cup light brown sugar
• 3 teaspoons ground cinnamon
• ½ cup all-purpose flour

FOR THE CHEESECAKE FILLING

• 32 ounces full-fat cream cheese 4 blocks room temperature
• ¾ cup granulated sugar
• 1 large egg yolk room temperature
• 2 large whole eggs room temperature
• 1 teaspoon vanilla extract
• ¼ cup sour cream
• ¼ cup corn starch
• ½ cup fresh or frozen blueberries
• Optional: blueberry jam

Instructions

 

Graham Cracker Crust:

• Preheat your oven to 325°F. Spray a 9-inch springform cake pan with cooking spray, and line the outside bottom with tin foil to prevent water from getting into the bottom of the pan.
• In a medium bowl, combine the graham cracker crumbs and granulated sugar.
• Add the melted unsalted butter to the crumb mixture and mix until well combined.
• Press the mixture into the bottom of a 9-inch springform pan, with the bottom of a flat cup or your hand creating an even layer. Go halfway up the sides.
• Bake the crust in the preheated oven for 14 minutes.

FOR THE STREUSEL

• In a medium size bowl, prepare the streusel topping. Combine the light brown sugar, all-purpose flour, ground cinnamon, and salt. Using your fingers or a pastry cutter, cut in the cold cubed butter until the mixture resembles coarse crumbs. This takes some time, so be patient. You want a shaggy look.
• When the streusel is ready, place it in the fridge while you make the cheesecake batter.

FOR THE CINNAMON SWIRL

• In a microwave safe medium size bowl, melt the butter.
• Once the butter is melted add the rest of the ingredients and mix with a rubber spatula. Set aside.

FOR THE CHEESECAKE FILLING

• Preheat your oven to 325°F. Pour water into a sheet pan or roasting pan, filling up only a little less than halfway of the pan. Set aside.
• In a large mixing bowl, using a handheld electric mixer, or in a bowl of a stand mixer fitted with the paddle attachment, beat the room temperature cream cheese on medium speed until smooth and creamy.
• While the mixer is on low, gradually add the granulated sugar to the cream cheese, continuing to beat until the mixture is well combined and smooth.
• With the mixer on low speed, add the room temperature egg yolk and whole eggs all at once and mix just until incorporated. With a rubber spatula, scrape the bottom and the sides of the bowl.
• With a rubber spatula, gently fold in the sour cream, vanilla extract, and corn starch. Fold the entire cheesecake filling until it is smooth, with no lumps remaining. Ensure you get the bottom and the sides. Be careful not to overmix, as this can introduce excess air bubbles into the batter.
• Carefully pour the HALF of the cheesecake filling into the baked graham cracker crust. Spread evenly across the pan. Sprinkle the brown sugar cinnamon on top. (If the filling is slightly hard, pop it in the microwave for 10-20 seconds to soften up) Pour the remaining half of the cheesecake batter on top of the brown sugar mixture. With the back of the spoon, evenly spread the cheesecake across the top.
• Take 2-3 dollops of blueberry jam and place on top, with the back of a spoon gently spread it across the top.
• Sprinkle the fresh or frozen blueberries across the top and then add then generously sprinkle the streusel on top of the blueberries.
• Place the cheesecake in the prepped water bath and bake for 70-80 minutes until the middle is barely set and slightly jiggled. If the cake is still jiggling, bake for 5 more minutes.
• Let the cheesecake cool to room temperature and then place in the fridge for at least 4 hours to set up!

Tried this recipe?Let us know how it was!