Blueberry Crumble Cheesecake Pie

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.

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Prep Time 30

Cook Time 55

hours 4

Total Time 7

Servings: 8 slices

Course: Dessert, Pie

Ingredients Equipment Method Notes

Ingredients

Crust

1.5 cups graham cracker crumbs (from about 10-12 full graham crackers)
0.25 cup granulated sugar
6 tablespoons unsalted butter melted

Cheesecake Filling

16 ounces cream cheese softened
0.5 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
0.25 cup sour cream

Blueberry Layer

3 cups blueberries fresh or frozen (if frozen, do not thaw)
0.25 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice

Crumble Topping

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 cut into small cubes

Equipment

9-inch pie plate
- Baking Sheet
Wire rack

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.

Notes

Properly storing your delicious Blueberry Crumble Cheesecake Pie will ensure it remains a delightful treat for days to come. It will stay fresh in the refrigerator for up to 3-4 days. For longer storage, it freezes beautifully. You can also gently reheat slices in a low oven or microwave.