Go Back
Print Recipe

Browned Butter Blueberry Crisp Cheesecake

Creamy cheesecake, homemade blueberry preserves, a buttery shortbread crust, and a browned butter crisp topping make up this irresistible Browned Butter Blueberry Crisp Cheesecake.
Course: Dessert, Snack
Cuisine: American
Keyword: blueberries, blueberry, blueberry jam, blueberry preserves, browned butter, browned butter blueberry crisp cheesecake, browned butter cheesecake, browned butter crisp, cheesecake, crisp, shortbread, shortbread crust
Servings: 12

Ingredients

For the Homemade Blueberry Preserves:

  • 1 Heaping Cup Blueberries (fresh is best, but frozen is fine) (about 150g)
  • ⅓ Cup Granulated Sugar (67g)
  • 1 Tablespoon Cornstarch (8g)
  • 1 Tablespoon Fresh Lemon Juice (15ml)

For the Crust:

  • 10 Ounce Pack (40) Lorna Doone shortbread cookies, crushed (about 285g)
  • ⅓ Cup Salted Butter, melted (113g)
  • 2 Tablespoons Granulated Sugar (25g)

For the Crisp/Topping:

  • ½ Cup Salted Butter, browned (112g)
  • ¾ Cup Dark Brown Sugar, packed (150g)
  • ½ Cup All-Purpose Flour (60g)
  • 1 Cup Old-Fashioned Oats (90g)
  • ½ Teaspoon Ground Cinnamon
  • ¼ Teaspoon Ground Nutmeg

For the Cheesecake Filling:

  • 24 Ounces Cream Cheese, softened to room temperature (680g)
  • 1 ½ Cup Granulated Sugar (300g)
  • 1 Tablespoon Pure Vanilla Bean Paste (15ml)
  • 3 Large Eggs, room temperature
  • Homemade Blueberry Preserves (recipe above)

For the Homemade Blueberry Jam Ice Cream:

  • ¾ Cup Heavy Cream (180ml)
  • ¼ Cup Half and Half (60ml)
  • 7 Ounces Sweetened Condensed Milk (200g)
  • 1 Teaspoon Vanilla Bean Paste (5ml)
  • Homemade Blueberry Preserves (recipe above)

Instructions

  • Blueberry Preserves Instructions:
    In a medium saucepan, combine blueberries, sugar, corn starch, and lemon juice.
    Cook over medium heat, stirring occasionally, until the mixture thickens and the blueberries break down (about 10-15 minutes).
    Remove from heat and let cool completely.
  • Crust Instructions:
    In a medium bowl, combine the crushed cookies, melted butter, and sugar. Mix until well combined.
    Press the mixture into the bottom of a 9-inch springform pan lined with parchment paper. Set aside.
  • Crisp Topping/Filling Instructions:
    In a medium saucepan, brown the butter over medium heat until it turns a golden brown color and emits a nutty aroma (about 5-7 minutes). Let cool slightly.
    In a medium bowl, combine the browned butter, brown sugar, granulated sugar, flour, oats, cinnamon, and nutmeg. Mix until crumbly.
  • Cheesecake Filling Instructions:
    In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
    Add the vanilla bean paste and eggs, one at a time, beating well after each addition.
    Pour half of the cheesecake batter into the prepared crust.
    Swirl in one-third of the blueberry preserves.
    Add half of the crisp topping/filling mixture.
    Pour in the remaining cheesecake batter, swirl in another third of the blueberry preserves, and top with the rest of the crisp mixture.
    Save the remaining blueberry preserves for making ice cream. If you prefer to omit the ice cream, use them to add extra blueberry flavor to the cheesecake by halving the preserves when swirling them in. 
  • Homemade Blueberry Jam Ice Cream Instructions:
    In a medium bowl, whisk the heavy cream until stiff peaks form.
    In another bowl, combine the half and half, sweetened condensed milk, vanilla bean paste, and blueberry preserves.
    Fold the whipped cream into the blueberry mixture until well combined and the color is a deep purple/blue.
    Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
    Transfer to a freezer-safe container and freeze until firm.
  • Assembly Instructions:
    Preheat your oven to 350°F (177°C).
    Prepare the cheesecake as instructed.
    Bake for 2 hours, or until the center is mostly set. The cheesecake will fully set up once cooled. 
    Allow the cheesecake to cool completely, then refrigerate for at least 4 hours, preferably overnight.
    Serve the cheesecake with the homemade blueberry jam ice cream on the side. 
    Store any leftover cheesecake covered in the refrigerator for up to four days. Store any leftover ice cream covered in the freezer for up to two weeks.

Notes

See blog for the following: 
Dietary substitutions for dairy and gluten 
Links for products used in the making of this creation 
FAQ's (frequently asked questions) 
Alternate crust suggestions if you prefer graham over shortbread 
 
METRIC MEASUREMENTS ARE GENERATED VIA AN ONLINE CONVERTER. ONLY THE AMERICAN MEASUREMENTS HAVE BEEN TESTED.