Blueberry Crumble Cheesecake Recipe

Prepare the Cheesecake Base

In a large mixing bowl, beat the cream cheese with an electric mixer until smooth. Gradually add granulated sugar and mix until well combined.

Add sour cream and vanilla extract, mixing until the mixture is smooth. Add eggs one at a time, mixing well after each addition.

Pour the cheesecake mixture into a prepared crust and smooth the top.

Make the Pecan Crumble Crust

Preheat the oven to 350°F (175°C). In a food processor, combine pecans, brown sugar, all-purpose flour, and salt. Pulse until finely ground.

Melt the butter and mix it into the dry ingredients until crumbly. Press the mixture into the bottom of a springform pan.

Bake the crust for 10-12 minutes until lightly golden. Remove from oven and let cool.

Prepare the Blueberry Compote

In a saucepan over medium heat, combine fresh blueberries, granulated sugar, and lemon juice. Cook until the blueberries release their juices.

In a small bowl, mix cornstarch with water until smooth, then add to the blueberry mixture. Stir until thickened. Remove from heat and let cool.

Assemble the Cheesecake

Pour the cheesecake mixture over the cooled pecan crust. Bake in the preheated oven for 45-50 minutes, or until the center is set but still slightly jiggly.

Once baked, remove from oven and let cool to room temperature. Refrigerate for at least 4 hours or overnight.

Add Blueberry Compote

Once chilled, spread the blueberry compote evenly over the top of the cheesecake.

Prepare the Frangelico Sauce (optional)

In a small saucepan over low heat, combine Frangelico liqueur, heavy cream, and powdered sugar. Stir until the sugar is dissolved and the mixture is smooth.

Serve drizzled over the cheesecake slices.