Blueberry Crumble Cheesecake Pie

1 hour active, 10 hours inactive to prepare serves 6-8


For the filling:

  • 1/2 cup granulated sugar
  • 4 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 3 tablespoons water
  • 4 1/2 cups blueberries

For the cheesecake layer:

  • Refrigerated pie crust
  • 8 oz cream cheese, room temperature
  • 1/4 cup granulated sugar
  • 1 large egg

For the crumble topping:

  • 6 tablespoons all-purpose flour
  • 6 tablespoons quick cooking oats
  • 6 tablespoons packed brown sugar
  • 3/4 teaspoon ground cinnamon
  • 3 tablespoons unsalted butter, melted


For the filling:
In a large saucepan over medium-low heat, stir together the 1/3 cup sugar, cornstarch, and salt. Whisk in the water and continue stirring until everything has dissolved.
Raise heat to medium-high and bring to a boil, stirring regularly. Reduce heat slightly and let simmer for 2 minutes.
Add blueberries, and increase heat to medium-high. Continue stirring and let cook until juices have released and mixture is thickened, about 8-10 minutes. Remove from heat and allow to cool.
Place filling in air tight container and place in refrigerator to thicken, 4-6 hours. (Though it can be left overnight.)
For the pie/cheesecake layer:
Preheat oven to 375°F and lightly spray a 9-inch pie plate with nonstick baking spray. Place pie crust in pie plate and fold edges under. Refrigerate until ready to use.
In a medium bowl, beat cream cheese with an electric mixer until creamy. Add 1/4 sugar and egg and beat until smooth and well combined. Spread mixture into prepared pie crust and top with chilled blueberry filling.
For the crumble topping:
In a small bowl, mix together flour, oats, brown sugar, cinnamon, and melted butter until well combined. Sprinkle evenly over blueberry filling.
Bake pie in preheated oven for 40 minutes. Remove from oven and place on a wire rack to cool for 1 hour. Then, chill in refrigerator for 2-3 hours. Serve with vanilla ice cream, if desired. Enjoy!

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