Berry Crumble Cheesecake

Berry Crumble Cheesecake features a creamy vanilla cheesecake filling with pockets of sweet berry compote, all nestled on a graham cracker crust and topped with a buttery crumble.

Course Dessert

Cuisine American

Keyword berry compote, cheesecake, crumble, graham cracker crust

Prep Time 45

Cook Time 1 20

Chill time 8

Total Time 10 5

Servings slices

Calories 448

Author Kristen-The Epicurean Mouse

Ingredients

Berry Compote

2 cups mixed berries strawberries, raspberries, blackberries, or blueberries, divided
2 strips lemon zest
1 tbsp fresh lemon juice
1/3 cup white granulated sugar
1 1/2 tbsp cornstarch
1 1/2 tbsp water

Graham Cracker Crust

1 1/2 cups graham cracker crumbs
1/2 tsp cinnamon
2 tbsp brown sugar
6 tbsp melted butter

Cheesecake Filling

24 oz full-fat cream cheese softened
1 cup white granulated sugar
2/3 cup full-fat sour cream room temperature
3 large eggs room temperature
1 tsp vanilla extract

Crumble Topping

1 cup all-purpose flour spooned and leveled
1 tsp ground cinnamon
2/3 cup brown sugar
8-10 tbsp melted butter

Instructions

Berry Compote

In a medium saucepan, add 1 1/2 cups of berries, sugar, lemon zest and lemon juice. Stir them together gently.
Over medium heat, cook the berries, stirring occasionally. As they heat up, the berries will release their juices and the sugar will dissolve. Let them simmer for 5-6 minutes.
Mix the cornstarch with 1 1/2 tablespoons of water to create a slurry. Then, stir in the cornstarch mixture. Let it simmer for an additional 2-3 minutes until the compote thickens to your desired consistency.
Once the compote has thickened, remove it from the heat and gently fold in the remaining berries. Let the compote cool completely before adding it to the cheesecake.

Cheesecake and Crumble

Preheat oven to 350℉. Spray a 9-inch springform pan with non-stick baking spray. Then, line with parchment paper circle. In a bowl, combine graham cracker crumbs, cinnamon, sugar, and melted butter. Stir until the mixture resembles wet sand. Then, press the mixture firmly into the bottom of prepared springform pan. Bake for 10-12 minutes, then set aside to cool.
For the crumble, combine flour, brown sugar, cinnamon, salt, and melted butter in a small bowl. Use a fork to mix everything together until it becomes crumbly.
In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer, beat the softened cream cheese and sugar on medium speed for 2-3 minutes until smooth and creamy. Then, add the sour cream and vanilla. Mix until fully incorporated. Next, add the eggs one at a time, mixing on low speed just until incorporated. Scrape down the sides of the bowl to ensure everything is evenly mixed.
Spoon half of the cheesecake batter over the cooled crust. Dollop half of the berry compote over the batter. Repeat with the remaining cheesecake batter and finish with the rest of the berry compote. Sprinkle crumble evenly over the top of the cheesecake.
Lower the oven to 325℉. For the water bath, place the cheesecake into a 10" round cake pan. Place the cake pan into a 12" round cake pan or large roasting pan and add hot water, enough to come half way up the sides of the cake pan. Then, bake for 70-80 minutes, or until the center is just set with a slight jiggle. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour.
Once the cheesecake has cooled completely at room temperature, place inside the refrigerator to chill for 8 hours or overnight.

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