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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!
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 12
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Blueberry Filling
  • 0.5 cup sugar
  • 4 tbsp cornstarch
  • 0.25 tsp salt
  • 3 tbsp water
  • 4.5 cups blueberries
Cheesecake Layer
  • 1 package refrigerated pie crust
  • 8 oz cream cheese, room temperature
  • 0.25 cup sugar
  • 1 large egg
Crumb Topping
  • 6 tbsp all purpose flour
  • 6 tbsp quick cooking oats
  • 6 tbsp brown sugar, packed
  • 0.75 tsp ground cinnamon
  • 3 tbsp unsalted butter, melted

Method
 

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 release their juices. Continue heating and stirring, allowing the mixture to boil a little and thicken for about 8-10 minutes. Remove pan from heat and let mixture cool.
  4. Refrigerate filling in an airtight container for 4-6 hours to thicken. Store in the refrigerator for up to 2 weeks.
To Make the Cheesecake Pie with Crumb Topping
  1. Preheat the oven to 375°F. Spray a 9-inch deep dish pie plate with non-stick baking spray.
  2. 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.
  3. To make the cheesecake layer, beat the cream cheese until creamy.
  4. Add the sugar and beat the mixture until smooth.
  5. Add the egg and beat until full incorporated. Do not overbeat the batter.
  6. Spread the cheesecake batter in the prepared pie crust.
  7. Gently spoon the blueberry filling on top of the cheesecake batter.
  8. For the crumb topping, mix together the crumb topping ingredients. Sprinkle the mixture evenly over the blueberry filling.
  9. Bake the cheesecake pie for 40 minutes.
  10. 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.
  11. Serve with vanilla ice cream and a sprinkle of cinnamon, if desired.

Notes

Serve with vanilla ice cream and a sprinkle of cinnamon, if desired.