Cobblers, Crisps, Crumbles

Blueberry Cheesecake Crumble

I am thoroughly convinced that if a vanilla cheesecake and a blueberry crumble got together and engaged in a little hanky-panky, this is what the end result would be:

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Seriously, this was outstanding – whether you eat it warm from the oven or chilled after an overnight stint in the fridge. It’s like a cheesecake in reverse – filling on the bottom and the crust on top. Hey, wait a minute –  if I flipped it out the pan, then it would be in the correct order, right?

I think my OCD is out of control. 

One year ago: Homemade Twix Bars 

Blueberry Cheesecake Crumble – adapted from Bake or Break

For the cheesecake layer:

8 ounces cream cheese, softened
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 large egg
1 teaspoon vanilla extract

For the topping:

3 cups blueberries
1/4 cup granulated sugar
1 tbs. lemon juice
1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 tsp ground cinnamon
1/4 cup cold unsalted butter, cut into 1/2-inch pieces

To make the cheesecake layer:

Preheat oven to 325°. Grease an 11″ x 7″, 8″ x 8″, or 9″ round pan.

Using an electric mixer on medium speed, beat cream cheese, sugar, and flour until well-blended and smooth. Add egg and vanilla, and mix until combined.

Spread mixture evenly into the bottom of prepared pan. Bake 6 minutes, or just until set. Set pan aside while you prepare the topping.

To make the topping:

Increase the oven temperature to 375°.

Place blueberries in a medium bowl, and add granulated sugar and lemon juice, and toss to coat. Set aside.

In a separate bowl, mix flour, brown sugar, and cinnamon. Add butter and mix with a pastry blender or fork until combined. Dough will be crumbly. Pour blueberry mixture over cream cheese layer, then sprinkle crumb mixture evenly over blueberries.

Bake 22 to 25 minutes, or until the top is lightly browned and the blueberries are bubbly.

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