Blueberry Crumble Cheesecake Pie is the ultimate dessert that perfectly blends the tangy sweetness of blueberries with the rich creaminess of cheesecake and the delightful crunch of a buttery crumble topping. This recipe is incredibly useful for anyone looking to impress guests or simply indulge in a truly spectacular homemade treat without overwhelming complexity.
Key Ingredients for Blueberry Crumble Cheesecake Pie
- For the Crust:
- 1 ½ cups graham cracker crumbs (from about 10-12 full graham crackers)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Cheesecake Filling:
- 2 (8-ounce) packages cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- For the Blueberry Layer:
- 3 cups fresh or frozen blueberries (if frozen, do not thaw)
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- For the Crumble Topping:
- ½ cup all-purpose flour
- ¼ cup packed light brown sugar
- ¼ cup old-fashioned rolled oats
- ¼ teaspoon ground cinnamon
- 4 tablespoons cold unsalted butter, cut into small cubes
How to Make Blueberry Crumble Cheesecake Pie
Prepare to be amazed by how easily this Blueberry Crumble Cheesecake Pie comes together, delivering an explosion of flavors and textures that are both comforting and luxurious. The magic lies in its simple steps, culminating in a dessert that’s incredibly satisfying with its luscious cheesecake, vibrant blueberry filling, and irresistible crumble. With a preparation time of about 30 minutes and a baking time of 50-60 minutes, this pie is remarkably achievable for any occasion.
Step-by-Step Instructions
Preheat the Oven and Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs and ¼ cup granulated sugar. Pour in the melted butter and mix until the crumbs are evenly moistened. Press this mixture firmly and evenly into the bottom and slightly up the sides of a 9-inch pie plate. Bake the crust for 8-10 minutes until lightly golden. Remove from the oven and let it cool slightly while you prepare the filling.
Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and ½ cup granulated sugar with an electric mixer on medium speed until smooth and creamy. Add the egg and beat until just combined, being careful not to overmix. Stir in the vanilla extract and sour cream until incorporated. Pour this cheesecake filling evenly over the prepared graham cracker crust.
Prepare the Blueberry Layer: In a separate medium bowl, gently toss the blueberries with ¼ cup granulated sugar, cornstarch, and lemon juice. Stir until the blueberries are evenly coated. Spoon this blueberry mixture carefully over the cheesecake filling, distributing them as evenly as possible.
Create the Crumble Topping: In another medium bowl, combine the flour, brown sugar, rolled oats, and cinnamon. Add the cold, cubed butter. Using your fingertips or a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
Assemble and Bake the Pie: Sprinkle the crumble topping evenly over the blueberry layer. Place the pie on a baking sheet (this helps catch any drips) and bake for 50-60 minutes, or until the cheesecake is set with a slight jiggle in the center and the crumble topping is golden brown. If the crust or topping starts to brown too quickly, you can loosely tent the pie with aluminum foil.
Cool the Pie: Once baked, remove the pie from the oven and let it cool completely on a wire rack. This is a crucial step for the cheesecake to set properly. Once cooled to room temperature, cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before slicing and serving. This allows the flavors to meld and the texture to firm up perfectly.
Why You’ll Love This Blueberry Crumble Cheesecake Pie
You’ll adore this Blueberry Crumble Cheesecake Pie for its absolutely divine trifecta of flavors and textures: the luxuriously smooth, tangy cheesecake embraced by a sweet, bursting blueberry layer, all crowned with a perfectly crisp, buttery crumble. Making this masterpiece at home is incredibly cost-effective compared to purchasing a similar dessert from a bakery, allowing you to savor its gourmet appeal without the gourmet price tag. The combination of the bright, fresh blueberries, the rich, creamy cheesecake, and the irresistibly crunchy crumble creates a symphony of sensations that will have everyone begging for more.
It’s a delightful twist on classic cheesecake and a more sophisticated take than a simple blueberry pie, offering a layered experience that’s both decadent and refreshingly fruity. So go ahead, ditch the store-bought options and treat yourself to the unparalleled joy of a homemade Blueberry Crumble Cheesecake Pie – your taste buds will thank you! Gather your ingredients and prepare for a dessert experience that’s truly unforgettable.
Storing and Reheating Tips
Properly storing your delicious Blueberry Crumble Cheesecake Pie will ensure it remains a delightful treat for days to come.
- Refrigeration: After the pie has cooled completely and been refrigerated overnight, it will stay fresh in the refrigerator for up to 3-4 days. Make sure to cover the pie loosely with plastic wrap or aluminum foil, or transfer slices to an airtight container. This prevents it from drying out and absorbing any unwanted odors from other foods in the fridge.
- Freezing: For longer storage, this Blueberry Crumble Cheesecake Pie freezes beautifully. It’s best to freeze the entire pie before slicing, if possible. Wrap it tightly in plastic wrap, then in a layer of aluminum foil, and place it in a freezer-safe bag or container. It can be kept frozen for up to 2-3 months.
- Reheating Slices: If you wish to reheat a slice, it’s generally best served chilled. However, if you prefer it warm, you can gently heat individual slices in a low oven (around 300°F/150°C) for about 10-15 minutes, or until warmed through. Alternatively, a few seconds in the microwave can work, but be careful not to overheat it.
Final Thoughts
This Blueberry Crumble Cheesecake Pie is an absolute showstopper that brings together comforting flavors and impressive textures with surprising ease. We truly encourage you to give this recipe a try; it’s a rewarding baking experience that delivers a dessert guaranteed to be a crowd-pleaser.
Blueberry Crumble Cheesecake Pie
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs and ¼ cup granulated sugar. Pour in the melted butter and mix until the crumbs are evenly moistened. Press this mixture firmly and evenly into the bottom and slightly up the sides of a 9-inch pie plate. Bake the crust for 8-10 minutes until lightly golden. Remove from the oven and let it cool slightly while you prepare the filling.1.5 cups graham cracker crumbs, 0.25 cup granulated sugar, 6 tablespoons unsalted butter
- In a large bowl, beat the softened cream cheese and ½ cup granulated sugar with an electric mixer on medium speed until smooth and creamy. Add the egg and beat until just combined, being careful not to overmix. Stir in the vanilla extract and sour cream until incorporated. Pour this cheesecake filling evenly over the prepared graham cracker crust.16 ounces cream cheese, 0.5 cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract, 0.25 cup sour cream
- In a separate medium bowl, gently toss the blueberries with ¼ cup granulated sugar, cornstarch, and lemon juice. Stir until the blueberries are evenly coated. Spoon this blueberry mixture carefully over the cheesecake filling, distributing them as evenly as possible.3 cups blueberries, 0.25 cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice
- In another medium bowl, combine the flour, brown sugar, rolled oats, and cinnamon. Add the cold, cubed butter. Using your fingertips or a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.0.5 cup all-purpose flour, 0.25 cup packed light brown sugar, 0.25 cup old-fashioned rolled oats, 0.25 teaspoon ground cinnamon, 4 tablespoons cold unsalted butter
- Sprinkle the crumble topping evenly over the blueberry layer. Place the pie on a baking sheet (this helps catch any drips) and bake for 50-60 minutes, or until the cheesecake is set with a slight jiggle in the center and the crumble topping is golden brown. If the crust or topping starts to brown too quickly, you can loosely tent the pie with aluminum foil.
- Once baked, remove the pie from the oven and let it cool completely on a wire rack. This is a crucial step for the cheesecake to set properly. Once cooled to room temperature, cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before slicing and serving. This allows the flavors to meld and the texture to firm up perfectly.