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Blueberry Crumble Cheesecake Pie

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A delightful blend of creamy cheesecake and a crumbly topping, all studded with fresh blueberries, perfect for summer gatherings.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • 2 tablespoons sugar
  • 16 ounces cream cheese, softened
  • ¾ cup sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • 2 cups fresh blueberries
  • ¼ cup sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 1 cup all-purpose flour
  • ½ cup sugar
  • ½ cup unsalted butter, cold and cubed
  • 1 teaspoon cinnamon

Instructions

  1. Prepare the crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until combined. Press this mixture firmly into the bottom of a 9-inch pie dish.
  2. Make the creamy filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add ¾ cup of sugar and vanilla extract, mixing until blended. Then, incorporate eggs one at a time, followed by the sour cream.
  3. Combine the blueberry topping: In a separate bowl, mix fresh blueberries with ¼ cup sugar, cornstarch, and lemon juice.
  4. Assemble and bake: Pour the cream cheese filling into the prepared crust and spoon the blueberry mixture on top. Mix cubed cold butter, flour, cinnamon, and ½ cup sugar in a bowl until crumbly and sprinkle over the blueberries.
  5. Bake the pie: Preheat the oven to 350°F (175°C) and bake for 50-60 minutes or until the filling is set.
  6. Cool and serve: Let the pie cool completely before refrigerating for at least 4 hours. Serve chilled.

Notes

For added indulgence, serve with whipped cream or a scoop of vanilla ice cream. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.

Nutrition

Find it online: https://recypez.com/blueberry-crumble-cheesecake-pie/

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