Blueberry Crumb Cheesecake Pie
This Blueberry Crumb Cheesecake Pie is made with a layer of cheesecake, blueberry pie filling and crumb topping! It’s a fun combination of cheesecake and pie that’s great for summer!
It’s so funny to me how people react to us when they see us out with the twins. I am totally aware of how insane twins are, but it’s funny to me how people must think we are barely surviving. 🙂
A couple weeks ago, we took the twins out with us to lunch for the first time. It went pretty well considering. We fed them while we ordered and waited for our food and it seemed like we managed the chaos pretty well. But the next thing you know the waitress told us someone anonymously paid for our lunch, ha! We must have looked like more of a train wreck then I thought! And then of course shortly after we received our food, Brooks lost it and the hubs didn’t get to finish his lunch. But we were still happy with our little outing and felt like it was a success just by doing it.
Then the other day, we took the twins to the park on a walk. We each had one in a carrier and brought Jessie. When one guy ran by with his dog, he gave a very wide buffer saying that we had our hands full enough without his dog getting our dog riled up. And several women commented about having our hands full. Ha!
It’s funny how nice people are when they think you’re drowning in babies. 🙂 Things definitely feel insane sometimes, but I also feel like we’re doing pretty well. I guess we look like more of a mess than we feel though!
Fortunately I still find time to make pie and it’s not the hot mess we look like as a family. 🙂
This Blueberry Crumb Cheesecake Pie is based on this apple version. Both are so darn good and I’m loving this berry version for summer. One of my favorite things about summer is all the berries – bring ’em on!
The pie starts by making the blueberry filling, which needs some time to set before moving on to putting the whole pie together. It’s made with blueberries and cooked over the stove with some sugar and cornstarch to thicken it up.
Next up is the crust and I just used a store bought one. Add it to your pie plate, add a nice border and set it in the fridge. The cheesecake filling comes next and is simple to put together with just cream cheese, sugar and an egg.
Spoon the blueberry filling top, add the crumb topping and you’re ready to bake it! It’ll still have a little jiggle to it when it’s done baking, but will firm up as it cools.
Serve the pie with some ice cream and you’ve got the perfect summer treat! It was a big hit at our house with family and friends and nearly caused a fight for the last piece! Now that’s some good pie!
Blueberry Crumb Cheesecake Pie
Yield: 21-14 servings
1/2 cup (104g) sugar
4 tbsp cornstarch
1/4 tsp salt
3 tbsp water
4 1/2 cups (625g) blueberries
Refrigerated pie crust
8 oz cream cheese, room temperature
1/4 cup (52g) sugar
1 large egg
6 tbsp (48g) all purpose flour
6 tbsp (33g) quick cooking oats
6 tbsp (84g) packed brown sugar
3/4 tsp ground cinnamon
3 tbsp (42g) unsalted butter, melted
TO MAKE THE BLUEBERRY 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 refrigerater for up to 2 weeks.
TO MAKE 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. Do not overbeat the batter.
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.