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Blueberry Coffee Cake Cheesecake

The recipe

Blueberry Coffee Cake Cheesecake

  • Servings0

Ingredients

Crust:

  • 2 cups graham cracker crumbs
  • 6 Tablespoons butter- melted

Cheesecake Filling:

  • 4- 8 oz packs of cream cheese-softened
  • 1 cup granulated sugar
  • 3 Tablespoons flour
  • 1 teaspoon vanilla extract
  • 3/4 cup heavy whipping cream
  • 3 eggs
  • 1 cup fresh blueberries- dusted with 1-2 Tablespoons flour

Topping:

  • 1 cup all-purpose flour
  • 1/4 cup brown sugar- packed
  • 1/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup butter- cold and cut into small cubes
  • 1/4 cup water
  • 1/2 cup powdered sugar
  • 3 Tablespoons milk

Instructions

Cheesecake Filling:

  1. Start by adding your room temperature cream cheese into the bowl of a stand mixer equipped with a paddle attachment.
  2. Cream until light and fluffy and you do not see any lumps, about 4-5 minutes.
  3. Add sugar and flour and mix for about 1 minute.
  4. While the mixture is on low speed, add vanilla extract and the heavy whipping cream and mix for 1-2 minutes. Scrape the sides and bottom of the bowl.
  5. Add each egg one at a time. Allow each egg to combine fully before adding the next. Do not over mix.
  6. Carefully fold in blueberries using a spatula and try not to bust them.
  7. Pour the filling into the prepared crust and make the topping by adding all ingredients except water into a medium bowl and use a fork or pastry cutter to cut the butter into the dry ingredients.
  8. Add the water last and mix until combined.
  9. Crumble the topping all over the top of the cheesecake.
  10. place the cheesecake in the center of your oven and bake at 350 for 25 minutes then reduce the heat to 200 degrees F. and bake for an additional 45-50 minutes or until the center slightly jiggles.
  11. Once the cheesecake is done baking, crack the oven door and allow the cheesecake to sit for about 15 minutes.
  12. Then remove and allow to cool completely on a wire rack.
  13. Refrigerate overnight until completely set.
  14. Once the cheesecake is set top with fresh blueberries and combine 1/2 cup powdered sugar and 3 tablespoon milk into a small bowl and drizzle over the top of the cake.
  15. Serve and enjoy!