Ingredients
- 1½ cups crushed graham crackers or digestive biscuits
- 6 tbsp unsalted butter, melted
- ¼ cup brown sugar
- Optional: ½ tsp ground cinnamon
- 16 oz (450g) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- ½ cup sour cream or Greek yogurt
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
- 2 tbsp granulated sugar (for swirl)
- 1 tbsp lemon juice
- 1 tsp cornstarch
Instructions
- Preheat oven to 350 °F (175 °C) and line or grease a springform pan or 8-inch square baking dish.
- Mix crushed crackers, melted butter, brown sugar, and cinnamon if using. Press half into bottom of pan. Bake 8–10 minutes. Cool slightly.
- In a saucepan, combine blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat until thickened. Let cool to room temperature.
- Beat cream cheese with granulated sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla until fully combined.
- Pour half of cheesecake filling over baked crust. Drizzle blueberry mixture and swirl gently. Top with remaining cheesecake filling.
- Mix remaining crust crumbs with an extra 2 tbsp melted butter. Crumble over the cheesecake.
- Bake 25–30 minutes until edges are set and center slightly wobbles.
- Cool to room temperature. Refrigerate at least 4 hours or overnight before serving.
- Release pan (if using springform), slice, and serve chilled.
Notes
- Let the blueberry swirl cool before adding to prevent sinking.
- Swirl gently to create a marbled look without overmixing.
- For best results, chill overnight before serving.
- Top with a fresh crumble layer before serving for crunch if needed.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
