Description
Blueberry Crumble Cheesecake Pie
A combination of a crumble, cheesecake, and pie – the perfect summer dessert! This Blueberry Crumble Cheesecake Pie brings together a graham cracker crust, smooth cream cheese filling, and juicy fresh blueberries, all topped with a crispy crumble. Simple to make, this pie is the ultimate treat when berries are in full season. Serve it chilled with a scoop of vanilla ice cream, and you’ve got a delightful summer indulgence that’s sure to be a hit!
Graham Cracker Crust: 2 ½ cups graham cracker crumbs, ¼ cup light brown sugar, 1-2 tsp cinnamon, 6 Tbsp unsalted butter (melted).
Crisp Topping: ½ cup all-purpose flour, ½ cup light brown sugar, ½ cup quick oats, 1 tsp cinnamon, ¼ cup unsalted butter (melted).
Cheesecake Filling: 12 oz cream cheese, ½ cup sugar, 1 ½ tsp vanilla, 2 Tbsp flour, 1 egg.
Blueberry Filling: 2 ¾ cups fresh blueberries, ¼ cup granulated sugar, 3 Tbsp flour, 1 Tbsp cornstarch, 1 Tbsp lemon juice.
Directions:
1. Preheat oven to 350°F. Make crust and prebake for 8 minutes.
2. Prepare filling, combine and spread into the crust.
3. Top with blueberries and crumble mixture.
4. Bake for 35-40 mins, cool, and refrigerate for 2-3 hours.
Prep Time: 10 mins
Kcal: 380 per slice
Step-by-Step Guide
1. Preheat & Prepare Crust: Preheat oven to 350°F. In a bowl, mix graham cracker crumbs, brown sugar, and cinnamon. Stir in melted butter until mixture resembles wet sand. Press firmly into a 9-inch pie plate. Prebake for 8 minutes, then let cool slightly.
2. Make Cheesecake Layer: Using a hand mixer, beat softened cream cheese and sugar until smooth. Add vanilla, flour, and egg, mixing just until combined. Pour this filling into the slightly cooled crust, spreading it evenly.
3. Prepare Blueberries: In a separate bowl, gently toss fresh blueberries with sugar, flour, cornstarch, and lemon juice until evenly coated. Spoon this blueberry mixture over the cheesecake layer.
4. Add Crumble Topping: In a small bowl, combine flour, brown sugar, quick oats, and cinnamon for the crisp topping. Drizzle melted butter over the mixture and use a fork to mix until clumps form. Sprinkle this crumble evenly over the blueberry layer.
5. Bake & Chill: Bake the pie on the center rack for 35-40 minutes, or until the crumble is golden and the filling is set at the edges. Let the pie cool completely on a wire rack, then refrigerate for at least 2-3 hours to set fully before serving.
Serving Suggestions
Serve this pie chilled for the best texture. A scoop of vanilla ice cream or a dollop of freshly whipped cream complements the creamy and tart flavors perfectly. For a decorative touch, garnish with a few extra fresh blueberries and a mint sprig. It pairs wonderfully with a cup of coffee or tea for a decadent dessert experience.
How-to Summary
Create this dessert by first prebaking a cinnamon-spiced graham cracker crust. Layer on a simple, smooth cream cheese filling. Top with a lemon-kissed fresh blueberry mixture, and finish with a buttery oat crumble. Bake until golden, then chill thoroughly to set the layers. The result is a perfect hybrid dessert with contrasting textures and flavors.
Frequently Asked Questions
Can I use frozen blueberries? Yes, but do not thaw them first to avoid excess moisture. Toss them frozen directly with the dry coating ingredients.
How should I store leftovers? Keep the pie covered in the refrigerator for up to 4 days. The crust will soften slightly over time.
Can I make this pie ahead of time? Absolutely. It’s ideal for making a day ahead, as the chilling time allows the flavors to meld and the filling to firm up perfectly.
What if I don’t have quick oats? You can use old-fashioned rolled oats for a chewier, more textured crumble topping.
Why is my filling cracked? Cracking can occur from overmixing the cheesecake filling or overbaking. Mix just until ingredients are incorporated and remove the pie from the oven when the edges are set but the center still has a slight jiggle.
Common Mistakes to Avoid
- Using cold cream cheese, which leads to a lumpy filling. Ensure it is fully softened at room temperature.
- Over-packing the crust, which can make it tough. Press it in firmly but gently.
- Skipping the pre-bake step for the crust, which can result in a soggy bottom.
- Overbaking the pie. The center should still be slightly wobbly when you take it out, as it will set while cooling.
- Cutting the pie before it has fully chilled, which will cause the slices to be messy and not hold their shape.
Conclusion
This Blueberry Crumble Cheesecake Pie is a celebration of summer’s best flavors and textures. By following the detailed steps and tips provided, you can avoid common pitfalls and create a stunning, crowd-pleasing dessert. Its combination of creamy, fruity, and crunchy elements makes it a truly special treat that’s well worth the wait for chilling. Enjoy every delicious slice!