Blueberry Crumble Cheesecake Pie

Picture this: a creamy, rich cheesecake enveloped in a buttery, crumbly topping, all elevated by the burst of sweet blueberries. That’s what you can expect from my Blueberry Crumble Cheesecake Pie! This delightful dessert features a harmonious blend of textures — the smooth, velvety cheesecake contrasted by the crunchy crumble topping. It’s an absolute crowd-pleaser, perfect for family gatherings or cozy winter evenings.

A fun fact about this recipe is that cheesecake has its roots in ancient Greece, where it was believed to be an energy booster for athletes. That’s quite a departure from today’s creamy slice of heaven, isn’t it? This Blueberry Crumble Cheesecake Pie is special because it simplifies the classic cheesecake recipe while adding a burst of flavor. Unlike my posts on more common desserts like chocolate chip cookies, this pie is an adventurous twist that’ll impress everyone at your table.

So, whether you’re baking for a lazy Sunday afternoon or a festive family gathering, let’s dive into how you can create this luscious dessert!

What is Blueberry Crumble Cheesecake Pie?

Have you ever wondered what would happen if cheesecake got a makeover? The answer is this Blueberry Crumble Cheesecake Pie! It’s as if two worlds collided — a rich, creamy cheesecake meets a buttery crumble topped with fresh blueberries. Isn’t that a mouthwatering thought? You might be laughing, thinking, “Who came up with this grandiose name?” Well, I guess the idea that ‘the way to a man’s heart is through his stomach’ might have inspired someone long ago. This pie truly encapsulates that adage, delivering joy in every bite. So dust off your baking pans and get ready to impress with this scrumptious dessert that’s bound to steal the show!

Why You’ll Love This Blueberry Crumble Cheesecake Pie

Let’s talk about why this Blueberry Crumble Cheesecake Pie is a must-try! First and foremost, it’s an indulgent treat that beautifully balances sweetness and creaminess in every mouthful. The crumble on top adds an exciting crunch, elevating this dessert to new heights! Not only that, but cooking at home allows you to customize sweetness and flavors according to your taste, saving you money compared to store-bought desserts.

Have you ever compared a classic cheesecake to a fruit tart? While both are delicious, the pie’s easy preparation and the decadent layers of flavor make it a winner in my book! Plus, you can play around with toppings — think whipped cream or a drizzle of honey! So, are you ready to impress your family with this incredible pie? Let’s get baking!

How to Make Blueberry Crumble Cheesecake Pie

Quick Overview

This Blueberry Crumble Cheesecake Pie is not only easy to make, but it’s also incredibly satisfying! The combination of creamy cheesecake with a crunchy topping will have everyone reaching for seconds (or thirds!). You can whip this up in just about 30 minutes, with a little extra time for the cheesecake to set in the fridge. It’s a delightful twist on traditional cheesecake!

Key Ingredients for Blueberry Crumble Cheesecake Pie

To make this scrumptious Blueberry Crumble Cheesecake Pie, you’ll need the following ingredients:

For the Crust:

• 1 ½ cups of graham cracker crumbs
• ½ cup of unsalted butter, melted
• 2 tablespoons of sugar

For the Cheesecake Filling:

• 16 ounces of cream cheese, softened
• ¾ cup of sugar
• 1 teaspoon of vanilla extract
• 3 large eggs
• 1 cup of sour cream

For the Blueberry Topping:

• 2 cups of fresh blueberries
• ¼ cup of sugar
• 1 tablespoon of cornstarch
• 1 tablespoon of lemon juice

For the Crumble Topping:

• 1 cup of all-purpose flour
• ½ cup of sugar
• ½ cup of unsalted butter, cold and cubed
• 1 teaspoon of cinnamon

Step-by-Step Instructions

1. Preheat your oven to 325°F (160°C) and lightly grease a 9-inch pie dish.
2. Prepare the crust: In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined. Press the mixture into the bottom and around the sides of the pie dish to form an even crust. Bake for 10 minutes, then remove from the oven and let it cool.
3. Make the cheesecake filling: In a large mixing bowl, beat the cream cheese and sugar until smooth. Add in the vanilla extract and mix well. Gradually add eggs one at a time, mixing until just combined. Finally, stir in the sour cream until the mixture is smooth and creamy.
4. Add the blueberry topping: In a separate bowl, toss the blueberries with sugar, cornstarch, and lemon juice. Gently fold them into the cheesecake mixture.
5. Pour the filling into the cooled crust and evenly spread it out.
6. Prepare the crumble topping: In a bowl, mix flour, sugar, and cinnamon. Add the cold butter cubes and use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs.
7. Sprinkle the crumble evenly over the cheesecake filling. Bake the entire pie for 50-60 minutes or until the center is set but still slightly jiggly.
8. Cool the pie: Remove it from the oven and let it cool to room temperature. Then refrigerate for at least 2-3 hours or overnight for best results.
9. Serve and enjoy! Slice the Blueberry Crumble Cheesecake Pie and serve chilled with optional whipped cream or a drizzle of honey on top.

Top Tips for Perfecting Blueberry Crumble Cheesecake Pie

• Substitutions: If you prefer a lighter version, consider swapping cream cheese with Greek yogurt in the filling for a tangy twist. You can also use various berries based on preference, like raspberries or strawberries.
• Timing: Make sure you allow the pie to set in the fridge, as this will improve the texture and flavors significantly. If you’re short on time, even an hour in the fridge can work!
• Avoiding common mistakes: Ensure your cream cheese is at room temperature before mixing; this prevents lumps. Also, be careful not to overmix once you’ve added the eggs, as this can lead to cracks during baking.

Storing and Reheating Tips

To store your Blueberry Crumble Cheesecake Pie, cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh for about 5 days. If you want to keep it longer, you can freeze it for up to 2 months. When reheating, gently warm individual slices in the microwave for about 30 seconds to a minute to maintain the creamy texture, but avoid overheating the entire pie.

Indulge in this remarkable Blueberry Crumble Cheesecake Pie, and I promise it’ll have your family asking for seconds. Happy baking!

Blueberry Crumble Cheesecake Pie

A delightful dessert combining a creamy cheesecake filling with a crunchy crumble topping and sweet blueberries.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Dessert, Snack

Cuisine American

Servings 8 slices

Calories 350 kcal

Ingredients

  

For the crust

• 1.5 cups 1 ½ cups of graham cracker crumbs
• 0.5 cup ½ cup of unsalted butter, melted Make sure it's melted
• 2 tablespoons 2 tablespoons of sugar

For the cheesecake filling

• 16 ounces 16 ounces of cream cheese, softened Room temperature for easy mixing
• 0.75 cup ¾ cup of sugar
• 1 teaspoon 1 teaspoon of vanilla extract
• 3 large 3 large eggs
• 1 cup 1 cup of sour cream

For the blueberry topping

• 2 cups 2 cups of fresh blueberries Can substitute with other berries
• 0.25 cup ¼ cup of sugar
• 1 tablespoon 1 tablespoon of cornstarch
• 1 tablespoon 1 tablespoon of lemon juice

For the crumble topping

• 1 cup 1 cup of all-purpose flour
• 0.5 cup ½ cup of sugar
• 0.5 cup ½ cup of unsalted butter, cold and cubed Keep butter cold for best crumble texture
• 1 teaspoon 1 teaspoon of cinnamon

Instructions

 

Preparation

• Preheat your oven to 325°F (160°C) and lightly grease a 9-inch pie dish.
• In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined.
• Press the mixture into the bottom and around the sides of the pie dish to form an even crust.
• Bake for 10 minutes, then remove from the oven and let it cool.

Make the filling

• In a large mixing bowl, beat the cream cheese and sugar until smooth.
• Add in the vanilla extract and mix well.
• Gradually add eggs one at a time, mixing until just combined.
• Finally, stir in the sour cream until the mixture is smooth and creamy.

Add the blueberry topping

• In a separate bowl, toss the blueberries with sugar, cornstarch, and lemon juice.
• Gently fold them into the cheesecake mixture.

Assemble and bake

• Pour the filling into the cooled crust and evenly spread it out.
• In a bowl, mix flour, sugar, and cinnamon for the crumble topping.
• Add the cold butter cubes and use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs.
• Sprinkle the crumble evenly over the cheesecake filling.
• Bake for 50-60 minutes or until the center is set but still slightly jiggly.
• Remove from the oven and let it cool to room temperature.

Chill and Serve

• Refrigerate for at least 2-3 hours or overnight for best results.
• Slice the Blueberry Crumble Cheesecake Pie and serve chilled with optional whipped cream or a drizzle of honey on top.

Notes

Tips: Consider Greek yogurt as a substitute for cream cheese for a tangy twist. Ensure cream cheese is at room temperature to avoid lumps. Avoid overmixing once eggs are added to prevent cracks during baking. Store covered in the fridge for up to 5 days or freeze for up to 2 months.

Keyword Baking, Blueberries, Blueberry Crumble Cheesecake Pie, Cheesecake, Dessert