Blueberry Crumble Cheesecake Pie
This delightful dessert combines rich cheesecake and sweet blueberries in a buttery graham cracker crust, perfect for any occasion.
Ingredients
For the cheesecake filling
- 2 packages 8-ounce packages of cream cheese, softened Ensure cream cheese is fully softened for smooth filling.
- 3/4 cup granulated sugar Adds sweetness to balance tartness.
- 2 large eggs At room temperature for easier incorporation.
- 1 teaspoon vanilla extract Enhances flavor.
- 1 cup fresh or frozen blueberries Bursting with sweetness.
For the crumble topping
- 1/2 cup all-purpose flour Helps create a crumbly texture.
- 1/2 cup packed brown sugar Adds depth to the crumble.
- 1/4 cup cold butter Cut in for a crumbly texture.
- 1/2 teaspoon ground cinnamon Introduces warm spice.
- 1/4 cup chopped nuts (optional) For extra crunch and flavor.
For the crust
- 1 9-inch graham cracker pie crust Provides buttery crunch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, beat the cream cheese until creamy.
- Gradually add the granulated sugar and mix until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Pour the cream cheese mixture into the prepared graham cracker crust.
- Evenly distribute the blueberries over the cheesecake layer.
- In a separate bowl, combine the flour, brown sugar, and cinnamon.
- Cut in the cold butter until the mixture is crumbly.
- Stir in nuts if using.
- Sprinkle the crumble topping generously over the blueberries.
Baking
- Bake for 40-45 minutes until the crumble is golden brown and the cheesecake layer is set.
- Let the pie cool at room temperature, then refrigerate for at least two hours before serving.
Notes
For best results, allow the cheesecake to chill in the refrigerator before serving. You can use Greek yogurt for a lower-fat option or substitute some all-purpose flour with almond flour for a nutty flavor.