Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup melted butter
- 3 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups fresh blueberries
- ¼ cup blueberry jam
- ½ cup old-fashioned oats
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 350°F (175°C). Mix graham cracker crumbs with melted butter and press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla, sour cream, and blueberry jam. Mix until well combined.
- Pour filling over crust. Toss blueberries with a little flour to prevent sinking and fold into the batter. Bake for 50-60 minutes or until set.
- Prepare crumble topping by mixing oats, flour, brown sugar, and cinnamon. Sprinkle over the cheesecake and bake an additional 15 minutes.
- Chill the cheesecake in the refrigerator for at least 4 hours before serving. Garnish with extra blueberries if desired.
Notes
- For extra flavor, add lemon zest to the cheesecake filling.
- Store leftovers refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of pie)
- Calories: 430 Kcal
- Sugar: 28g
- Sodium: 210mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 95mg