Description
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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
