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Blueberry Crumble Cheesecake Pie


  • Author: Vera Z.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 8
  • Category: desserts
  • Method: bake
  • Cuisine: American

Description

Blueberry Crumble Cheesecake Pie served with a scoop of vanilla ice cream is the ultimate summer dessert.


Ingredients

Graham Cracker Crust:

  • 2 ½ cups graham cracker crumbs
  • ¼ cup light brown sugar
  • 12 teaspoons cinnamon (to taste)
  • 6 Tablespoons unsalted butter-melted and slightly cooled

Crisp Topping:

  • ½ cup all-purpose flour
  • ½ cup light brown sugar
  • ½ cup quick-cooking oats
  • 1 teaspoon cinnamon
  • ¼ cup unsalted butter- melted

Cheesecake Filling:

  • 12 oz. cream cheese
  • ½ cup of sugar
  • 1 ½ teaspoons vanilla
  • 2 Tablespoons flour
  • 1 large egg

Blueberry filling:

  • 2 ¾ cups fresh blueberries
  • ¼ cup granulated sugar
  • 3 Tablespoons all-purpose flour
  • 1 Tablespoon cornstarch
  • 1 Tablespoon lemon juice

For Serving:

  • whipped cream, or vanilla ice cream

Instructions

Graham Cracker Crust:

  1. Preheat the oven to 350 F.
  2. In a bowl stir together graham cracker crumbs, cinnamon, and brown sugar. Add melted butter and stir until everything is evenly moistened. Press the mixture in the bottom and up the sides of a 9-inch pie dish. Bake 8 minutes, then set aside to cool.

Crisp Topping:

  1. Stir together flour, oats, brown sugar, and cinnamon. Add melted butter and whisk with a fork to make the crumbs, set aside.

Cheesecake Filling:

  1. Beat softened cream cheese with sugar, vanilla, and flour. Add slightly beaten egg and mix just to combine. Spread the mixture in prebaked crust.
  2. Toss blueberries with lemon juice. Sprinkle with the mixture of flour, corn starch, and sugar. Scatter blueberries over cheesecake layer
  3. Sprinkle with the crumb topping and bake for 35-40 minutes. If it starts browning too much tent the top with aluminum foil.
  4. Cool for 1 hour, then refrigerate for 2-3 hours, until completely chilled. Serve with vanilla ice cream, if desired. Store leftovers in the fridge.