Description
A delicious and indulgent Blueberry Crumble Cheesecake Pie with a graham cracker crust, creamy cheesecake filling, and a crunchy crisp topping.
Ingredients
Scale
- 2.5 cups (about 250 g) graham cracker crumbs
- 60 g light brown sugar
- 1–2 teaspoons ground cinnamon, to taste
- 85 g unsalted butter, melted and slightly cooled
- 65 g all-purpose flour
- 110 g light brown sugar
- 48 g quick-cooking oats
- 1 teaspoon ground cinnamon
- 56 g unsalted butter, melted
- 340 g cream cheese, softened
- 100 g granulated sugar
- 1.5 teaspoons vanilla extract
- 16 g all-purpose flour
- 1 large egg, lightly beaten
- 370 g fresh blueberries
- 50 g granulated sugar
- 24 g all-purpose flour
- 8 g cornstarch
- 1 tablespoon lemon juice, freshly squeezed
- Whipped cream or vanilla ice cream (optional)
Instructions
- 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.
- Mix flour, oats, brown sugar, and cinnamon in a separate bowl. Add melted butter and combine with a fork until crumbly. Set aside.
- 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.
- 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.
- 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.
- Allow the pie to cool at room temperature for 1 hour, then refrigerate for 2 to 3 hours until thoroughly chilled before slicing.
- Serve slices with whipped cream or vanilla ice cream if desired. Store any leftovers in the refrigerator.
Notes
- Adjust the sweetness of the blueberry filling by modifying the sugar.
- For a gluten-free option, substitute graham crackers and flour with gluten-free alternatives.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 24 g
- Sodium: 210 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg