Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 2 cups fresh blueberries
- 1/2 cup blueberry jam
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1/4 cup brown sugar
- 1/4 cup unsalted butter, cold
Instructions
- Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter for crust and press into the bottom of a springform pan.
- Bake crust for 10 minutes, then let cool.
- In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Add eggs one at a time, then mix in sour cream.
- Pour filling over the cooled crust. Bake for 45 minutes. Cool completely.
- In a saucepan, simmer blueberries and blueberry jam until thickened. Pour over the cooled cheesecake.
- Mix flour, oats, and brown sugar; cut in cold butter until crumbs form. Sprinkle evenly over blueberry topping.
- Bake for an additional 15 minutes. Chill for at least 4 hours before serving.
Notes
- Ensure cream cheese is softened for a smooth filling.
- Chilling overnight improves flavor and texture.
- Garnish with additional blueberries and mint if desired.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 1/12th of cake)
- Calories: 420 Kcal
- Sugar: 30g
- Sodium: 210mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 105mg