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Blueberry Crumble Cheesecake Pie

Delightful Blueberry Crumble Cheesecake Pie for Summer Bliss

This Blueberry Crumble Cheesecake Pie combines creamy cheesecake, a buttery crust, and a crunchy crumble for the perfect summer dessert.
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Prep Time 15 minutes
Cook Time 50 minutes
Chilling Time 2 hours
Total Time 3 hours 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1 cup Graham Cracker Crumbs can mix with melted butter or use store-bought
  • 2 tbsp Sugar adjust based on taste preferences
  • 1 tsp Cinnamon enhances flavor
  • 1/2 cup Butter melted unsalted
Cheesecake Filling
  • 16 oz Cream Cheese softened
  • 3/4 cup Sugar adjust according to sweetness
  • 1/4 cup Flour helps stabilize filling
  • 1 large Egg can substitute with a flax egg for vegan option
  • 1 tsp Vanilla Extract for aroma and flavor
Blueberry Layer
  • 2 cups Fresh Blueberries thaw and drain if using frozen
  • 1 tbsp Lemon Juice brightens flavor
  • 1 tbsp Flour to thicken
Crumble Topping
  • 1 cup Oats quick oats work best
  • 1/2 cup Brown Sugar adds caramel-like flavor
  • 1/2 cup Flour provides structure
  • 1 tsp Cinnamon enhances overall flavor

Equipment

  • 9-inch pie plate
  • mixing bowls
  • Electric Mixer

Method
 

Preparation Instructions
  1. Preheat your oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and cinnamon in a bowl. Add melted butter and mix until coated. Press into a 9-inch pie plate. Bake for 8 minutes. Cool completely.
    Blueberry Crumble Cheesecake Pie
  2. In a bowl, beat softened cream cheese until smooth. Gradually add sugar, flour, and vanilla, mixing well. Incorporate egg until light and fluffy. Spread filling over cooled crust.
    Blueberry Crumble Cheesecake Pie
  3. In another bowl, toss blueberries with lemon juice and flour. Scatter blueberry mixture over cheesecake layer.
    Blueberry Crumble Cheesecake Pie
  4. Combine melted butter, brown sugar, flour, oats, and cinnamon in a bowl until crumbly. Sprinkle topping over blueberries.
    Blueberry Crumble Cheesecake Pie
  5. Bake for 35-40 minutes until set and golden. Allow to cool at room temperature for 1 hour, then refrigerate for 2-3 hours.
    Blueberry Crumble Cheesecake Pie
  6. Slice and serve with vanilla ice cream or whipped cream.
    Blueberry Crumble Cheesecake Pie

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 200mgPotassium: 220mgFiber: 2gSugar: 22gVitamin A: 450IUVitamin C: 5mgCalcium: 80mgIron: 1mg

Notes

Make sure to soften cream cheese before blending for a smooth filling. Using fresh blueberries ensures the best flavor.

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