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