Irresistible Blueberry Muffin Cheesecake: Your Ultimate Guide to a Perfect Crumb Topping Dessert

Blueberry Muffin Cheesecake – Imagine the rich, creamy decadence of a classic cheesecake infused with the comforting, fruity charm of a homemade blueberry muffin. This recipe brings together a velvety cream cheese filling, a delightful cinnamon swirl, bursts of fresh blueberries, and is crowned with an utterly addictive buttery cinnamon streusel. It’s truly the best of both worlds, creating a dessert experience that is both familiar and exciting.

For anyone who adores the rich flavor of cheesecake and the delightful crispy top of a fresh-baked muffin, this Blueberry Muffin Cheesecake is an absolute dream come true. It quickly became one of my most cherished desserts, and for good reason. The foundation is a wonderfully crunchy graham cracker crust, offering a perfect textural contrast to the incredibly smooth and luscious cream cheese filling. What truly elevates this dessert, however, are the generous, buttery streusel crumbs scattered on top. This recipe masterfully combines the best elements of your favorite blueberry muffins with a decadent cheesecake, resulting in a dessert that’s both comforting and luxurious.

So, put away your traditional muffin tin and get ready to showcase your springform pan! It’s time to create this extraordinary Blueberry Muffin Cheesecake, a show-stopping dessert perfect for any occasion, from casual family dinners to elegant gatherings.

This exquisite Blueberry Muffin Cheesecake with Crumble is thoughtfully constructed in three delightful layers. It begins with a robust and flavorful graham cracker crust, providing the ideal base. Next, you’ll find a subtly tangy cheesecake filling, beautifully complemented by an incredible brown sugar and cinnamon swirl running through the middle, accompanied by sweet blueberry jam and fresh, juicy blueberries. Finally, it’s all crowned with that irresistible layer of crunchy streusel crumbs, adding a delightful texture and an extra burst of cinnamon-sugar flavor.

Looking for more delightful cheesecake and dessert recipes? Here are some other favorites:

• Easy Birthday Cheesecake Cake Recipe
• The Best Lemon Poppy Seed Cheesecake Recipe Ever
• Best Strawberry Cheesecake Cookies Recipe
• Copycat Chocolate Mousse Cheesecake Factory

Why This Blueberry Muffin Cheesecake Will Be Your New Favorite

It’s not just me who’s fallen head over heels for this recipe; everyone who tries it seems to share the same enthusiastic sentiment! To explain why this Blueberry Muffin Cheesecake stands out, I’ve compiled a list of its most captivating features. Get ready to discover what makes this dessert truly special and why you’ll want to bake it again and again.

1. The Perfect Cheesecake Filling: At the heart of any great cheesecake is its filling, and this one is pure perfection. It boasts a rich, smooth, and velvety texture that manages to hold its shape beautifully when sliced, yet remains incredibly soft and creamy on the palate. This delicate balance of firmness and melt-in-your-mouth indulgence is exactly what you crave in a classic cheesecake.
2. Bursting with Blueberries: Fresh blueberries are a joy in themselves, and they become even more irresistible when generously scattered throughout and atop this succulent cheesecake. Each bite delivers a burst of sweet-tart flavor, perfectly complementing the creamy base and adding a vibrant freshness that truly sings.
3. Irresistible Crunchy Streusel Crumbs: This is where the “muffin” magic truly comes alive! The crunchy streusel topping adds a fantastic textural contrast to the smooth cheesecake. Made with brown sugar, it brings a subtle hint of molasses and a delightful chewiness that’s reminiscent of the best homemade muffins. It’s the crowning glory that ties all the flavors and textures together into one harmonious dessert.

A Note on Baking Technique: To water bath or not to water bath – that is the crucial question for cheesecake perfection. For this particular recipe, I wholeheartedly recommend using a water bath! It’s an invaluable technique that ensures your cheesecake bakes evenly, prevents unsightly cracks, and results in that wonderfully velvety, smooth, and creamy texture that sets a truly exceptional cheesecake apart.

Blueberry Muffin Cheesecake Pantry Essentials & Ingredient Deep Dive

Before diving into the full recipe, let’s talk about some key ingredients that are vital for achieving the best possible flavor and texture in your Blueberry Muffin Cheesecake. This isn’t the exhaustive ingredient list (you’ll find that in the recipe card below!), but rather a guide to some helpful pantry essentials and tips for selecting the best quality items.

• Fresh Blueberries: The star of the show! Always opt for really juicy, ripe fresh blueberries when they are in season for the most vibrant flavor. If fresh aren’t available, high-quality frozen blueberries work beautifully. Just be sure to thaw and drain them well to avoid excess moisture in your cheesecake.
• Brown Sugar: The subtle nuances in your brown sugar can significantly impact the final taste. For this recipe, choosing a high-quality light brown sugar will add a deeper, richer molasses note to your streusel and cinnamon swirl, elevating the entire dessert. I personally recommend C&H’s light brown sugar for its consistent quality and flavor.
• Vanilla Extract: Never underestimate the power of good vanilla! It enhances all the other flavors. Using a premium vanilla extract, like Nielsen-Massey’s, truly makes a difference. The first time I baked with it, it was love at first bite, and I haven’t looked back since.
• Sour Cream: This ingredient is crucial for achieving that signature tangy flavor and incredibly creamy texture in your cheesecake. If you don’t have sour cream, full-fat Greek yogurt can be a suitable substitute, but ensure it’s full-fat for the best richness and consistency. The fat content is key here!
• All-Purpose Flour: A baking staple. If King Arthur’s flour isn’t already a pantry essential in your kitchen, it absolutely should be. Its consistent quality provides reliable results for everything from streusel to crusts.
• Graham Crackers: Beyond just making a perfect crust, good graham crackers are versatile. And let’s be honest, sometimes you just need them for s’mores! They provide the classic, slightly sweet, and firm base that cradles our creamy filling.
• Baking Soda: Essential for many baking recipes, it’s vital for leavening. A pro tip: make sure you’re replacing your baking soda every 3-6 months, as it loses its potency over time, affecting your baked goods’ rise and texture.
• Unsalted Butter: Using unsalted butter gives you complete control over the salt content in your recipe. Always ensure it’s at room temperature for the cheesecake filling and melted for the crust. For the streusel, cold, cubed butter is essential for achieving those perfectly crumbly textures.

Blueberry Muffin Cheesecake: A Summarized Step-by-Step Guide

To give you a clear overview of the baking process before you dive into the detailed instructions, here’s a summarized, step-by-step version of how to create this incredible Blueberry Muffin Cheesecake. For the complete, precise recipe, including measurements and specific timings, please refer to the comprehensive recipe card located further down this page.

1. Prepare the Streusel: Start by combining brown sugar and ground cinnamon in a small bowl. This fragrant mixture will be set aside for layering and topping.
2. Cream the Cream Cheese: Using either a handheld electric mixer or a stand mixer fitted with a paddle attachment, beat the room temperature cream cheese on medium speed. Continue until it achieves a wonderfully smooth and creamy consistency, ensuring no lumps remain for that signature cheesecake texture.
3. Add the Granulated Sugar: Gradually incorporate the granulated sugar into the cream cheese, continuing to beat on low speed. Make sure the sugar is fully dissolved and the mixture becomes perfectly smooth. Don’t forget to scrape down the sides of the bowl to ensure everything is well combined.
4. Incorporate Eggs Gently: With the mixer still on low speed, add the room temperature egg yolk and whole eggs all at once. Mix just until they are combined. Overmixing at this stage can introduce too much air, which can lead to cracks in your baked cheesecake.
5. Fold in Remaining Ingredients: Using a rubber spatula, gently fold in the sour cream, vanilla extract, and cornstarch. Continue folding until the entire mixture is smooth and homogeneous. This step is key for adding richness, flavor, and crucial structural support to the cheesecake.
6. Ensure Full Incorporation: As you fold, make sure to thoroughly scrape the bottom and sides of the bowl. This guarantees all ingredients are fully blended without overmixing, which could otherwise result in a dense or tough texture in the final product.
7. Bake to Perfection: Bake the cheesecake in your preheated oven for approximately 65-70 minutes, utilizing a hot water bath. The cheesecake is done when the center is barely set and still has a slight, delicate jiggle.

What is a Water Bath and Why is it Essential for Cheesecake?

A water bath, often referred to as a “bain-marie,” is a simple yet incredibly effective technique used in baking, particularly for delicate desserts like cheesecakes. It involves baking your cheesecake pan inside a larger pan filled with hot water. Here’s why it’s not just a recommendation but often an essential step for cheesecake perfection:

• Even, Gentle Heat Distribution: The water surrounding the baking pan conducts heat much more gently and uniformly than dry oven air. This ensures that your cheesecake bakes evenly from all sides, preventing the edges from overcooking and becoming dry while the center remains undercooked.
• Crack Prevention: Cheesecakes are notorious for cracking, primarily due to rapid temperature changes and the surface drying out too quickly. The moist, steamy environment created by the water bath significantly slows down the baking process and keeps the cheesecake’s surface hydrated, drastically reducing the risk of cracks forming.
• Achieving a Creamy, Velvety Texture: The humid environment of a water bath is crucial for developing the signature smooth, creamy, and tender crumb that defines a perfect cheesecake. This moisture prevents the custard-like filling from drying out, resulting in a luscious, melt-in-your-mouth texture.
• Temperature Stability: The large volume of water in the bath acts as a thermal buffer, stabilizing the temperature around the cheesecake. This helps to counteract any minor temperature fluctuations within your oven, ensuring a consistent baking environment throughout the entire process.

To set up a water bath, simply wrap the bottom and sides of your springform pan with heavy-duty aluminum foil to prevent any water seepage. Place the foil-wrapped pan into a larger roasting pan, then carefully pour hot water into the larger pan, ensuring it comes halfway up the sides of your cheesecake pan. This simple step can transform your cheesecake from good to absolutely glorious!

Expert Baking Tips for a Flawless Blueberry Muffin Cheesecake

Achieving a bakery-worthy Blueberry Muffin Cheesecake is easier than you think, especially with these tried-and-true expert tips. Pay attention to these details, and you’ll be rewarded with a perfect dessert every time.

• Read Through the Entire Recipe: This golden rule of baking saves countless headaches. Take a few minutes to read the recipe from start to finish. It helps you visualize each step, gather all necessary ingredients and equipment, and anticipate any potential challenges, making the actual baking process much smoother.
• Mise en Place (Get Your Ingredients Ready): Before you even turn on your mixer, measure out all your ingredients. This practice, known as “mise en place,” ensures you don’t forget anything, keeps your kitchen organized, and allows for seamless transitions between steps.
• Ensure Room Temperature Ingredients: For the creamiest, most lump-free cheesecake filling, your cream cheese, eggs, and sour cream absolutely must be at room temperature. Cold ingredients don’t emulsify properly, leading to a lumpy batter. Take them out of the fridge at least 1-2 hours before you plan to start baking.
• Preheat Your Oven Thoroughly: Always preheat your oven to the correct temperature well in advance. An oven that hasn’t reached its target temperature can lead to uneven baking and affect the cheesecake’s texture. A properly preheated oven ensures a consistent baking environment from the moment your cheesecake goes in.
• Proper Springform Pan Setup: To prevent leaks during the water bath and ensure easy removal, line the bottom of your springform pan with parchment paper and grease the sides. Then, wrap the entire bottom and sides of the pan with heavy-duty aluminum foil, creating a watertight seal. This is crucial for a perfectly baked, crack-free cheesecake.
• Monitor Baking Time Closely: Cheesecakes are delicate. Towards the end of the baking time (around 65-70 minutes), start watching your cheesecake carefully. It’s perfectly baked when the edges are set and slightly puffed, but the very center still has a slight, gentle jiggle when the pan is lightly shaken. It will continue to set as it cools.
• Allow for Gradual Cooling: Sudden temperature changes are a cheesecake’s worst enemy, often leading to cracks. Once baked, turn off the oven, prop the door open slightly, and allow the cheesecake to cool inside the oven for about an hour. Then, remove it and let it cool completely at room temperature before refrigerating.
• Chill Before Serving: Patience is key! For the absolute best texture, flavor, and clean slices, refrigerate your cheesecake for a minimum of 4 hours, or ideally, overnight. This allows the flavors to meld beautifully and the cheesecake to fully set, making it incredibly enjoyable.

Essential Tools: What I Used To Make This Recipe

Having the right tools can make all the difference in your baking experience, ensuring both efficiency and excellent results. Here’s a list of the key equipment I use to create this delightful Blueberry Muffin Cheesecake:

• Springform Pan: An absolute must for cheesecakes! Its removable sides allow for effortless demolding without damaging the delicate edges of your beautifully baked dessert. A 9-inch pan is standard for this recipe.
• Mixing Bowls: A set of various sizes is ideal for handling different components of the recipe – one for the crust, one for the streusel, and a large one for the cheesecake filling. This keeps your prep organized and efficient.
• Electric Mixer or Stand Mixer:Essential for achieving that perfectly smooth and creamy cheesecake filling. A stand mixer with a paddle attachment is a great investment for bakers, but a good quality handheld electric mixer works just as well.
• Rubber Spatula: Indispensable for gently folding in ingredients without overmixing, and for thoroughly scraping down the sides of your mixing bowl to ensure all components are incorporated.
• Measuring Cups and Spoons:Accurate measurements are the backbone of successful baking. A reliable set of measuring cups and spoons for both dry and liquid ingredients is fundamental.
• Pastry Cutter or Fork:For creating the perfect streusel topping, a pastry cutter or even just a fork (or your fingertips) is needed to incorporate cold butter into the flour mixture, creating those desirable coarse, crumbly textures.
• Aluminum Foil: Heavy-duty aluminum foil is vital for wrapping the exterior of your springform pan. This creates a protective barrier, preventing any water from the water bath from seeping into your delicious crust.
• Baking Sheet or Roasting Pan: This larger pan is used to hold the springform pan, creating the water bath. Ensure it’s deep enough to hold a few inches of water.
• Cooling Rack: After baking, transferring your cheesecake to a cooling rack allows air to circulate underneath, ensuring even cooling and preventing the bottom from becoming soggy.
• Plastic Wrap and Aluminum Foil: For storing your cheesecake, plastic wrap provides an airtight seal, and an additional layer of aluminum foil offers extra protection against odors and freezer burn, especially if you plan to freeze it.

Frequently Asked Questions – Your Blueberry Muffin Cheesecake Queries Answered

Baking a show-stopping dessert often comes with questions, especially when it’s as layered and delightful as this Blueberry Muffin Cheesecake. Here are some of the most common inquiries to help you master this recipe:

• Can I use frozen blueberries instead of fresh? Absolutely! While fresh blueberries are fantastic when in season, frozen blueberries are a perfectly acceptable alternative. Just make sure to thaw them completely and drain any excess liquid before adding them to your cheesecake batter and topping. This prevents introducing too much moisture into your cheesecake.
• Can I make this recipe ahead of time? Yes, and I highly recommend it! Cheesecakes, in fact, often taste even better when made a day or two in advance. This allows all the delicious flavors to meld together beautifully and the cheesecake to firm up properly, resulting in a superior texture. You can prepare it up to 2-3 days ahead of time and store it, well-covered, in the refrigerator until you’re ready to serve.
• Do I have to use a water bath? For a truly exceptional, crack-free, and incredibly creamy cheesecake, yes, a water bath is strongly recommended. It creates a humid, gentle baking environment that prevents the cheesecake from drying out and cracking, ensuring a velvety smooth texture that simply cannot be achieved otherwise. Without it, your cheesecake is much more prone to being dry and crumbly.
• Can I use a different type of fruit instead of blueberries? This recipe is wonderfully adaptable! You can certainly customize it with your favorite fruits. Raspberries, strawberries, blackberries, or even a mix of berries would be delicious in this cheesecake, offering a different but equally delightful flavor profile. Adjust the jam accordingly if you’re using a different fruit.
• Why did my cheesecake crack? Cracks are usually caused by rapid temperature changes or overbaking. Ensure your ingredients are at room temperature, avoid overmixing the batter (which incorporates too much air), always use a water bath, and allow the cheesecake to cool very slowly, first in the oven and then at room temperature, before refrigerating.
• How can I ensure my crust doesn’t get soggy in the water bath? Thoroughly wrapping the bottom and sides of your springform pan with two layers of heavy-duty aluminum foil is key. Also, avoid filling the water bath too high – halfway up the cheesecake pan is sufficient.

Storing and Freezing Your Blueberry Muffin Cheesecake

Proper storage is essential to keep your Blueberry Muffin Cheesecake with crumble fresh and delicious for as long as possible. First, always allow the cheesecake to cool completely at room temperature after baking and chilling. Once it has fully cooled and set, cover the cheesecake tightly with plastic wrap or aluminum foil. You can then refrigerate it for up to 5 days, making it an excellent make-ahead dessert for parties or special occasions.

Freezing Your Blueberry Muffin Cheesecake

If you’re looking to enjoy this delightful treat even further down the line, freezing is an excellent option. To freeze your blueberry muffin cheesecake with crumble, first ensure it is completely cooled and fully set in the refrigerator. For best results, I recommend freezing individual slices, as this allows for easier thawing and portion control. Wrap each slice tightly in plastic wrap, ensuring no air is trapped, and then follow with a layer of aluminum foil. This double-layer protection is crucial to prevent freezer burn and preserve the cheesecake’s delicate flavor and texture. Alternatively, you can freeze the entire cheesecake (without the streusel topping, which is best added fresh before serving) by wrapping it in several layers of plastic wrap and then foil. Place your wrapped cheesecake or slices in an airtight container or a heavy-duty freezer bag. Stored correctly, it can last in the freezer for up to 2-3 months. When you’re ready to indulge, simply thaw the cheesecake overnight in the refrigerator before serving. If you froze it whole, add fresh streusel (you can make a fresh batch or freeze streusel separately) and blueberries before serving for the best experience.

If you’ve loved making and tasting this recipe, please take a moment to LEAVE A 5-STAR REVIEW AND A COMMENT below! Your feedback means the world and helps others discover this fantastic dessert. If you have any questions, feel free to ask! Don’t forget to follow me on Instagram, Pinterest, and TikTok for more fun and delicious recipes, baking tips, and behind-the-scenes content!

FOR MORE RECIPES YOU SHOULD BAKE

If you’re still craving more delightful bakes, especially those featuring the wonderful flavor of blueberries, explore these other fantastic recipes from my kitchen:

• Easy Blueberry Pie Bars With A Shortbread Crust
• Tasty Lemon Blueberry Muffin Cookies
• Summer’s Best Blueberry Cheesecake Cake
• Old Fashion Blueberry Donut Bundt Cake

Recipe

Blueberry Muffin Crumble Cheesecake

Molly Murphy

Creamy filling of cream cheese, cinnamon swirl, fresh blueberries, and topped with a buttery cinnamon streusel.

5 from 4 votes

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Servings 10

Ingredients

FOR THE GRAHAM CRACKER CRUST

• 2 cups fine graham cracker crumbs
• 3 tablespoons granulated sugar
• 10 tablespoons unsalted butter melted

FOR THE STREUSEL

• ½ cup light brown sugar
• ½ cup all purpose flour
• 1 teaspoon ground cinnamon
• pinch of salt
• 6 Tablespoons unsalted butter cold and cubed into pea size shape

FOR THE CINNAMON SWIRL

• 5 tablespoons unsalted butter melted
• 1 ¼ cup light brown sugar
• 3 teaspoons ground cinnamon
• ½ cup all-purpose flour

FOR THE CHEESECAKE FILLING

• 32 ounces full-fat cream cheese (4 blocks) room temperature
• ¾ cup granulated sugar
• 1 large egg yolk room temperature
• 2 large whole eggs room temperature
• 1 teaspoon vanilla extract
• ¼ cup sour cream
• ¼ cup corn starch
• ½ cup fresh or frozen blueberries
• Optional: blueberry jam

Instructions

Graham Cracker Crust:

• Preheat your oven to 325°F (160°C). Spray a 9-inch springform cake pan with cooking spray, and line the outside bottom with heavy-duty tin foil to prevent water from getting into the bottom of the pan during the water bath.
• In a medium bowl, combine the fine graham cracker crumbs and granulated sugar. Mix well until evenly distributed.
• Add the melted unsalted butter to the crumb mixture and stir until everything is thoroughly moistened and combined, resembling wet sand.
• Press the mixture firmly and evenly into the bottom of the prepared 9-inch springform pan. Use the bottom of a flat cup or your hand to create a compact, even layer. Gently press it halfway up the sides of the pan as well.
• Bake the crust in the preheated oven for 14 minutes. This brief bake helps to set the crust and prevent it from becoming soggy. Remove from oven and let cool slightly while you prepare other components.

FOR THE STREUSEL

• In a medium-sized bowl, prepare the delightful streusel topping. Combine the light brown sugar, all-purpose flour, ground cinnamon, and a pinch of salt. Using your fingertips, a pastry cutter, or a fork, cut in the cold cubed unsalted butter until the mixture resembles coarse crumbs. This step requires a bit of patience to achieve that desirable “shaggy” look with varying crumb sizes.
• Once the streusel is prepared to your liking, place it in the fridge to keep it chilled while you proceed with making the cheesecake batter. This helps it maintain its crumbly texture during baking.

FOR THE CINNAMON SWIRL

• In a microwave-safe medium-sized bowl, melt the unsalted butter until fully liquid.
• Once the butter is melted, add the light brown sugar, ground cinnamon, and all-purpose flour. Mix with a rubber spatula until all ingredients are well combined and form a thick, paste-like consistency. Set this mixture aside.

FOR THE CHEESECAKE FILLING

• Preheat your oven to 325°F (160°C). Prepare your water bath by pouring hot water into a larger sheet pan or roasting pan, ensuring it fills a little less than halfway up the sides of your springform pan (which should be wrapped in foil). Set this pan aside, ready for the cheesecake.
• In a large mixing bowl, using either a handheld electric mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature full-fat cream cheese on medium speed until it is completely smooth and creamy, with no lumps remaining.
• While the mixer is on low speed, gradually add the granulated sugar to the cream cheese mixture. Continue beating until the sugar is fully incorporated and the mixture is smooth and light.
• With the mixer still on low speed, add the room temperature large egg yolk and the two large whole eggs all at once. Mix just until they are fully incorporated into the batter. Immediately stop mixing to avoid incorporating too much air, which can cause cracking. Use a rubber spatula to scrape down the bottom and sides of the bowl.
• Using a rubber spatula, gently fold in the sour cream, vanilla extract, and corn starch. Continue folding until the entire cheesecake filling is smooth and homogeneous, ensuring no lumps of cornstarch remain. Make sure to scrape the bottom and the sides of the bowl thoroughly. Remember, gentle folding prevents excess air bubbles.
• Carefully pour half of the prepared cheesecake filling into the baked graham cracker crust, spreading it evenly across the pan. Then, generously sprinkle the brown sugar cinnamon swirl mixture over this layer. (If your cinnamon swirl mixture has hardened slightly, a quick 10-20 second zap in the microwave will soften it up.) Pour the remaining half of the cheesecake batter on top of the cinnamon swirl mixture. Gently spread the cheesecake evenly across the top with the back of a spoon or an offset spatula.
• Take 2-3 dollops of blueberry jam and strategically place them on top of the cheesecake batter. With the back of a spoon, gently swirl and spread the jam across the top, creating beautiful ribbons of fruity goodness.
• Liberally sprinkle the fresh or frozen blueberries (thawed and drained, if frozen) across the top of the cheesecake. Finally, generously scatter the chilled streusel topping over the blueberries, ensuring a good, even layer for maximum crunch.
• Carefully place the prepared springform pan (within its foil wrap) into the water bath. Transfer the entire assembly into your preheated oven and bake for 70-80 minutes. The cheesecake is ready when the outer edges are set but the very center still has a slight, delicate jiggle. If it seems too jiggly, bake for another 5 minutes, checking again.
• Once baked, turn off the oven and prop the oven door open slightly, allowing the cheesecake to cool gradually inside for about 1 hour. Then, remove it from the oven and water bath, and let it cool completely to room temperature on a wire rack. Finally, transfer the cooled cheesecake to the fridge for at least 4 hours (or ideally overnight) to set up fully. This chilling time is crucial for achieving the perfect texture and making clean slices.

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