Blueberry Crumble Cheesecake Pie (Print-Friendly Version)
Creamy cheesecake, juicy blueberries, and oat crumble meet in a golden graham crust. Best with vanilla ice cream.
# Ingredients You'll Need:
→ Graham Cracker Crust
01 -
2.5 cups (about 250 g) graham cracker crumbs
02 -
60 g light brown sugar
03 -
1–2 teaspoons ground cinnamon, to taste
04 -
85 g unsalted butter, melted and slightly cooled
→ Crisp Topping
05 -
65 g all-purpose flour
06 -
110 g light brown sugar
07 -
48 g quick-cooking oats
08 -
1 teaspoon ground cinnamon
09 -
56 g unsalted butter, melted
→ Cheesecake Filling
10 -
340 g cream cheese, softened
11 -
100 g granulated sugar
12 -
1.5 teaspoons vanilla extract
13 -
16 g all-purpose flour
14 -
1 large egg, lightly beaten
→ Blueberry Filling
15 -
370 g fresh blueberries
16 -
50 g granulated sugar
17 -
24 g all-purpose flour
18 -
8 g cornstarch
19 -
1 tablespoon lemon juice, freshly squeezed
→ For Serving
20 -
Whipped cream or vanilla ice cream (optional)
# How to Make It:
01 -
Preheat the oven to 175°C. Combine graham cracker crumbs, cinnamon, and brown sugar in a bowl. Blend in melted butter until the mixture is evenly moistened. Press firmly into the bottom and sides of a 23 cm pie dish. Bake for 8 minutes, then let cool.
02 -
Mix flour, oats, brown sugar, and cinnamon in a separate bowl. Add melted butter and combine with a fork until crumbly. Set aside.
03 -
Beat cream cheese with granulated sugar, vanilla extract, and flour until smooth. Add lightly beaten egg and mix until just incorporated. Spread the mixture evenly over the cooled crust.
04 -
Toss blueberries with lemon juice. In another bowl, combine flour, cornstarch, and granulated sugar, then sprinkle over the blueberries. Distribute the blueberry mixture evenly over the cheesecake layer.
05 -
Scatter the reserved crisp topping over the blueberry layer. Bake for 35 to 40 minutes, until the crumble is golden and the center is just set. Tent loosely with foil if the top becomes too brown.
06 -
Allow the pie to cool at room temperature for 1 hour, then refrigerate for 2 to 3 hours until thoroughly chilled before slicing.
07 -
Serve slices with whipped cream or vanilla ice cream if desired. Store any leftovers in the refrigerator.
# Extra Information:
01 -
Ensure cream cheese is fully softened for a smooth filling texture.
02 -
Pie can be made a day in advance for enhanced flavor.