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blueberry crumble cheesecake pie

Blueberry Crumble Cheesecake Pie

  • Author: Sarah
  • Total Time: 5 hours 20 minutes
  • Yield: 8 servings 1x

Description

This Blueberry Crumble Cheesecake Pie features a buttery graham cracker crust, creamy cheesecake filling, juicy blueberries, and a golden, crumbly topping. It’s an easy homemade dessert perfect for gatherings or a special treat any time of year.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 10–12 crackers)
  • 1/3 cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 oz cream cheese, room temperature
  • 1/2 cup sour cream
  • 2/3 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 2 cups fresh or frozen blueberries
  • 1 tablespoon all-purpose flour
  • 1 tablespoon fresh lemon juice
  • 1/2 cup all-purpose flour
  • 1/2 cup old-fashioned rolled oats
  • 1/3 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, melted

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Prepare the crust: Crush graham crackers into fine crumbs. Combine with melted butter and granulated sugar. Mix until the texture resembles damp sand.
  3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 10 minutes, then set aside to cool.
  4. Make the cheesecake filling: In a large bowl, beat cream cheese until smooth (about 2 minutes). Add sour cream, granulated sugar, eggs, vanilla extract, and lemon zest. Mix until just combined.
  5. Pour the filling into the cooled crust and smooth the top.
  6. Prepare the blueberry layer: In a medium bowl, toss blueberries with flour and lemon juice. Sprinkle evenly over the cheesecake layer.
  7. Make the crumble topping: In another bowl, combine flour, oats, brown sugar, cinnamon, and melted butter. Mix with a fork until large, crumbly clusters form.
  8. Scatter the crumble evenly over the blueberries.
  9. Bake at 350°F (175°C) for 40–45 minutes, or until the edges are set and the center jiggles slightly. If the crumble browns too quickly, cover loosely with foil for the last 10 minutes.
  10. Cool the pie completely on a rack, then refrigerate for at least 4 hours (overnight is best) before slicing and serving.

Notes

Bring cream cheese, eggs, and sour cream to room temperature for a smooth filling. Press the crust firmly for best results. If using frozen blueberries, do not thaw. If the crumble browns too quickly, tent with foil. Chill thoroughly before slicing for clean cuts. Crust and crumble can be made ahead and stored separately.

  • Prep Time: 25 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/8 of pie)
  • Calories: 420
  • Sugar: 27
  • Sodium: 270
  • Fat: 25
  • Saturated Fat: 14
  • Carbohydrates: 45
  • Fiber: 2
  • Protein: 6

Keywords: blueberry cheesecake pie, blueberry crumble, cheesecake pie, summer dessert, easy pie recipe, homemade dessert, blueberry dessert, crumble topping, picnic dessert

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Find it online: https://gentlerecipes.com/blueberry-crumble-cheesecake-pie-recipe-easy-homemade-dessert/