A rich, nutty brown butter graham cracker base, silky vanilla bean filling, fresh blueberries, and a golden oat crumble. This Brown Butter Blueberry Crumble Cheesecake will look like you spent all day on it.

Some recipes just belong to a season and this one is fully spring. The blueberries tumbling over a creamy vanilla filling, topped with a golden oat crumble, feels entirely right for this time of year. Having the cheesecake out on the counter when the windows are open and the flowers are finally coming fits perfectly in my day.

This Brown Butter Blueberry Crumble Cheesecake comes together with simple ingredients and no complicated technique. The brown graham cracker base adds a quiet nuttiness that plain butter can’t compete with. The filling is mixed together gently, just enough so everything is silky and smooth. Add the crumble on top and let it do its thing, adding texture, warmth, and that golden blueberry finish that makes every bite feel complete.

If you’ve searching for a homemade blueberry cheesecake recipe that looks impressive but doesn’t require a full day in the kitchen, this is the one. It’s slices beautifully after a night in the refrigerator and the layers, crumble, blueberries, creamy filling, buttery base, make every slice look like it came from a proper bakery.

Notes

Tips for success: Room temperature eggs and cream cheese blend more smoothly. For a cleaner slice, run a warm knife around the edge before e=releasing the spring form. The water pan underneath in the oven helps prevent cracking. Cool slowly with the oven door cracked open for 45 minutes before removing. Keeps in the fridge for up to 5 days.

Brown Butter Blueberry Crumble Cheesecake

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Ingredients

• 2 sleeves of graham crackers, crushed (about 2 cups)
• 7 tbsp melted butter
• 2 tbsp sugar
• pinch of salt
• Filling:
• 3 blocks (8 ounces each) full fat cream cheese, room temperature
• 3/4 cup granulated sugar
• 3 large eggs, room temperature
• 1 tbsp corn starch (you can also use all-purpose flour)
• 2 tsp vanilla
• 1 tsp lemn zest
• 2 cups fresh blueberries
• Crumble:
• 3/4 cup all-purpose flour
• 1/2 cup rolled oats
• 1/4 cup cold butter, cubed
• 1/3 cup brown sugar
• 1/ cup cinnamon

Instructions

1. Make the brown butter: Add butter to small saucepan over medium heat. Let it melt and continue cooking, swirling the pan occassionally. After a few minutes it will foam, and as the foam subsides you will see golden bits forming on the bottom. As soon as it smells nutty pour into a bowl and allow to cool.
2. For the crust, crush the graham crackers into fine crumbs. Mix with the melted butter, brown sugar, and salt until it holds together like wet sand. Press firmly into the bottom of a greased 9-inch pan, going slightly up the edges. Refrigerate while you make the filling.
3. Preheat oven to 325 degrees F. Place a shallow baking dish filled with water on the rack below where your cheese cake will bake.
4. Beat cream cheese on low speed until smooth. Add the sugar, cornstarch or flour, and lemon zest. - mix until incorporated (don't overmix).
5. Pour the filling over the graham cracker crust.
6. Scatter the blueberries over the top.
7. Make the crumble by coming the flour, oats, crown sugar, and cinnamon. Add the butter and rub it in with your fingertips until the mixture is chunky and clumpy. Sprinkle generously over the blueberries.
8. Bake for about 55-60 minutes or until the edges are set and the center has a slight 'wobble'.
9. Turn off the oven and crack the oven door. Leave the cheesecake in the oven for 45-60 minutes. Remove and refrigerate overnight before slicing.