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Blueberry Crumble Cheesecake Pie

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A delightful fusion of creamy cheesecake, fresh blueberries, and a crunchy crumble topping, perfect for summer gatherings.

Ingredients

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

Instructions

  1. Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, ½ cup of melted unsalted butter, and 2 tablespoons of sugar. Mix until well combined and the crumbs resemble wet sand. Press this mixture firmly into a pie dish.
  2. Make the cream cheese filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add in ¾ cup of sugar and the vanilla extract, mixing until incorporated. Beat in the eggs one at a time. Finally, fold in the sour cream until smooth.
  3. Add the blueberry topping: In a separate bowl, toss the blueberries with ¼ cup of sugar, cornstarch, and lemon juice to create a syrup.
  4. Assemble and bake: Pour the cream cheese mixture into the prepared crust and scatter the blueberry mixture on top. Bake for about 50 minutes, or until the center is set yet slightly jiggly.
  5. Chill and serve: Let the pie cool at room temperature for about an hour, then refrigerate for at least 4 hours before serving.

Notes

For a twist, try adding other berries or a hint of spice to the crust.

Nutrition

Find it online: https://tashirecipez.com/blueberry-cheesecake-pie-recipe/

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