Nothing beats fresh summertime fruit, especially fresh berries! I grow as much produce as I can with a huge patch of blueberries, blackberries, raspberries and strawberries for my kids. They go nuts with them and love to pick them for me.
With any berry patch I tend to have a ton at all times I run out of things to put them in. You can only eat so many plain pies at a time. Crossing the beloved crumble and a cheesecake seemed like a no brainier in my house.
With fresh blueberries, cream cheese and perfect cinnamon and sugar crumble, this pie is everything you would hope for in a dessert! I make it time and time again and never seem to have any left over.
Want more dessert recipes? Check out:
To make the filling, mix together sugar, cornstarch and salt in a pan. Whisk in water until everything has dissolved, over medium-low heat. Bring the mixture to a boil over medium-high heat, stirring regularly. Reduce the heat slightly and simmer for 2 minutes.
Add the blueberries and increase the heat to medium-high, allowing the blueberries to releases their juices. Continue heating and stirring, allowing the mixture to boil a little and thicken for about 8-10 minutes. Remove the pan from the heat and let the mixture cool. Refrigerate the filling for a few hours to thicken.
For the pie, preheat the oven to 375°F. Using a premade pie crust, mold into shape.
In a seprate bowl, beat the cream cheese, sugar and beat the mixture until smooth. Add the egg and beat until full incorporated.
Spread the cheesecake batter in the prepared pie crust.
Gently spoon the blueberry filling on top of the cheesecake batter.
For the crumb topping, mix together the crumb topping ingredients. Sprinkle the mixture evenly over the blueberry filling. Bake the cheesecake pie for 40 minutes.
Remove the pie plate from the oven and place it on a wire rack. Let the cheesecake pie cool for 1 hour, then refrigerate for 2-3 hours, until completely chilled.
Serve with vanilla ice cream and enjoy!
Ingredients
BLUEBERRY FILLING
- 1/2 cup sugar
- 4 tbsp cornstarch
- 1/4 tsp salt
- 3 tbsp water
- 4 1/2 cups blueberries
CHEESECAKE
- Refrigerated pie crust
- 8 oz cream cheese, room temperature
- 1/4 cup sugar
- 1 large egg
CRUMBLE TOPPING
- 6 tbsp all purpose flour
- 6 tbsp quick cooking oats
- 6 tbsp packed brown sugar
- 3/4 tsp ground cinnamon
- 3 tbsp unsalted butter, melted
Directions
For the Filling
1. Stir together the sugar, cornstarch and salt in a large saucepan. Whisk in the water until everything has dissolved, over medium-low heat.
2. Bring the mixture to a boil over medium-high heat, stirring regularly. Reduce the heat slightly and simmer for 2 minutes.
3. Add the blueberries and increase the heat to medium-high, allowing the blueberries to releases their juices. Continue heating and stirring, allowing the mixture to boil a little and thicken for about 8-10 minutes. Remove the pan from the heat and let the mixture cool.
4. Refrigerate the filling in an airtight container for 4-6 hours to thicken. Store in the refrigerator for up to 2 weeks.
For the Pie
5. Preheat the oven to 375°F. Spray a 9-inch pie plate with non-stick baking spray.
6. Place the pie crust in the pie plate. Fold the edges of the crust under and mold them to your preference. Refrigerate until ready to use.
7. To make the cheesecake layer, beat the cream cheese until creamy.8. Add the sugar and beat the mixture until smooth.
9. Add the egg and beat until full incorporated.
10. Spread the cheesecake batter in the prepared pie crust.
11. Gently spoon the blueberry filling on top of the cheesecake batter.
12. For the crumb topping, mix together the crumb topping ingredients. Sprinkle the mixture evenly over the blueberry filling.
13. Bake the cheesecake pie for 40 minutes.
14. Remove the pie plate from the oven and place it on a wire rack. Let the cheesecake pie cool for 1 hour, then refrigerate for 2-3 hours, until completely chilled.
15. Serve with vanilla ice cream, if desired.