Blueberry Cream Cheese Crumb Pie

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Blueberry Cream Cheese Crumb Pie

Introduction:

This pie is a dream for berry lovers and cheesecake fans alike. It combines the creamy tang of cheesecake, the tart pop of fresh blueberries, and the buttery crunch of a crumb topping. Perfect for summer gatherings, holidays, or just treating yourself!

Ingredients:

For the Crust:

  • 2 ½ cups graham cracker crumbs (about 2 sleeves)
  • ½ cup granulated sugar
  • 1 tsp cinnamon (optional)
  • ½ cup (1 stick) unsalted butter, melted

For the Cream Cheese Filling:

  • 16 oz (2 blocks) cream cheese, softened
  • ½ cup sour cream
  • ¾ cup granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 tbsp cornstarch or flour (optional, for thicker filling)

For the Blueberry Layer:

  • 2 cups fresh or frozen blueberries
  • 2 tbsp granulated sugar
  • 1 tbsp cornstarch (optional, helps with thickening)

For the Crumb Topping:

  • ¾ cup all-purpose flour
  • ½ cup brown sugar (light or dark)
  • ½ tsp cinnamon
  • Pinch of salt
  • ½ cup (1 stick) unsalted butter, melted

Instructions:

Step 1: Prepare the Crust

  1. Preheat oven to 350°F (175°C).
  2. In a bowl, mix graham cracker crumbs, sugar, cinnamon, and melted butter until it resembles wet sand.
  3. Press mixture firmly into the bottom and up the sides of a 9-inch springform or deep pie pan.
  4. Bake for 8-10 minutes, then let cool.

Step 2: Make the Cream Cheese Filling

  1. In a mixing bowl, beat the softened cream cheese until smooth and creamy.
  2. Add sugar and vanilla extract. Beat well.
  3. Add sour cream and mix again.
  4. Beat in eggs one at a time, mixing until fully incorporated. (Don’t overmix!)
  5. Stir in cornstarch or flour if using for extra firmness.

Step 3: Add the Blueberries

  1. In a separate bowl, toss blueberries with sugar and cornstarch.
  2. Spread half of the cream cheese mixture over the baked crust.
  3. Add half of the blueberries.
  4. Pour in the remaining cream cheese filling.
  5. Top with remaining blueberries.

Step 4: Make the Crumb Topping

  1. In a bowl, mix flour, brown sugar, cinnamon, and salt.
  2. Stir in melted butter until crumbs form.
  3. Sprinkle crumb topping generously over the top of the pie.

Step 5: Bake

  1. Bake in preheated oven at 350°F (175°C) for 50–60 minutes, or until the top is golden and the center is set but still slightly jiggly.
  2. Let it cool at room temperature for 1 hour.
  3. Chill in the refrigerator for at least 4 hours (overnight is best) to set completely.

Tips & Tricks:

  • Use parchment under the pan to catch any butter drips.
  • Frozen blueberries work great—just don’t thaw them first.
  • Add a little lemon zest to the filling for brightness.
  • Serve with whipped cream or a scoop of vanilla ice cream for extra decadence!

Benefits:

  • Blueberries: Rich in antioxidants and Vitamin C.
  • Cream Cheese: Good source of calcium and adds satisfying richness.
  • Homemade: No preservatives, fully customizable.
  • Crowd Pleaser: Ideal for potlucks and family dinners.

History:

Inspired by American blueberry desserts and the timeless allure of New York-style cheesecake, this recipe blends old-fashioned fruit pies with the creamy luxury of cheesecake. It’s a dessert born from tradition and indulgence.

Lovers of this Recipe Say:

  • “It’s the best pie I’ve ever made—like cheesecake and crumble had a baby!”
  • “The crumb topping was everything! Crunchy, buttery perfection.”
  • “I used raspberries instead of blueberries once—amazing twist!”

Nutrition (per slice, approx.):

  • Calories: 420
  • Fat: 26g
  • Carbs: 38g
  • Protein: 6g
  • Fiber: 2g

Conclusion:

This Blueberry Cream Cheese Crumb Pie is a showstopper with layers of flavor and texture. From the buttery crust to the luscious cream cheese filling and juicy berries topped with a golden crumble, it’s the kind of dessert that has people asking for seconds—and the recipe!

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