Berry Crumble Cheesecake -

Berry Crumble Cheesecake

Prep Time: 25 minutes

Cook Time: 65–75 minutes

Chill Time: 6 hours

Total Time: About 7 hours 40 minutes

Servings: 10–12 slices

Category: Dessert

Method: Baking

Cuisine: American

Description

This Berry Crumble Cheesecake features a buttery graham cracker crust, rich and creamy cheesecake filling, juicy mixed berries, and a golden brown sugar oat crumble. It’s a beautiful make-ahead dessert for holidays, parties, Sunday dinners, or any special occasion.

Ingredients

For the Graham Cracker Crust

2 cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons granulated sugar

For the Cheesecake Filling

24 ounces cream cheese, softened

¾ cup granulated sugar

½ cup sour cream

3 large eggs

2 teaspoons vanilla extract

For the Berry Layer

2 cups mixed berries, such as strawberries, blueberries, raspberries, and blackberries

2 tablespoons granulated sugar

1 tablespoon cornstarch

For the Crumble Topping

¾ cup all-purpose flour

½ cup rolled oats

½ cup brown sugar

6 tablespoons unsalted butter, softened or melted

Instructions

Preheat the oven: Preheat your oven to 325°F. Lightly grease a 9-inch springform pan.

Prepare the crust: Mix the graham cracker crumbs, melted butter, and sugar until evenly combined. Press firmly into the bottom of the prepared pan.

Pre-bake the crust: Bake for 8–10 minutes. Remove from the oven and let it cool slightly.

Make the cheesecake filling: Beat the softened cream cheese until smooth. Add the sugar and mix until combined. Blend in the sour cream and vanilla.

Add the eggs: Mix in the eggs one at a time on low speed, stopping as soon as each egg is incorporated. Avoid overmixing.

Prepare the berries: Gently toss the mixed berries with the sugar and cornstarch. Cut large strawberries into smaller pieces if needed.

Make the crumble: Combine the flour, oats, and brown sugar. Add the butter and mix until coarse crumbs form.

Assemble: Pour the cheesecake filling over the crust and smooth the top. Evenly distribute the berries over the filling, then sprinkle the crumble mixture over the berries.

Bake: Bake for approximately 60–75 minutes, or until the edges are set and the center has a slight jiggle.

Cool: Remove from the oven and allow the cheesecake to cool gradually to room temperature.

Chill: Refrigerate for at least 6 hours, preferably overnight, until completely chilled and firm.

Serve: Carefully remove the cheesecake from the springform pan. Slice with a clean, sharp knife and serve chilled.

Notes

Use room-temperature cream cheese for a smoother filling.

Fresh or frozen mixed berries can be used, but avoid adding excess berry liquid.

Don't overmix the batter after adding the eggs.

For clean slices, dip your knife in hot water, wipe it dry, and clean it between each cut.

Chilling overnight gives the cheesecake plenty of time to firm up.

Store leftovers covered in the refrigerator.

Optional Toppings

Fresh mixed berries

Whipped cream

Berry sauce

Powdered sugar

Fresh lemon zest