![]() Serve with vanilla ice cream, if desired. Bake 35-40 minutes, cool for 1 hour, then refrigerate for 2-3 hours, until completely chilled. Scatter the blueberries over the cream cheese layer.įinally, sprinkle the mixture of melted butter, flour, brown sugar, and quick-cooking oats on top and you are ready to bake it. Toss fresh blueberries with lemon juice, then sprinkle with the mixture of flour and corn starch. ![]() To make the cheesecake filling, beat softened cream cheese, vanilla, sugar, flour, and an egg. Prebake the crust for 8 minutes at 350 F, then set aside to cool. Press the mixture in the bottom and sides of a 9-inches pie plate. Just stir the crumbs with some sugar, cinnamon, and melted butter. You can use a store-bought crust or make homemade. This recipe starts with a simple graham cracker crust. How to make Blueberry Crumble Cheesecake Pie With this simple recipe just toss fresh blueberries with sugar, corn starch and flour, and some fresh lemon juice just to help to stick the flour to the blueberries. Cooked filling needs a few hours to chill completely. When you make blueberry pie filling, you must plan ahead. That means less work and less chilling time. I used fresh blueberries, not blueberry pie filling. ![]() Serve the pie with some ice cream and you’ve got an awesome summer treat! It’s the perfect dessert for summer when berries are in a full season. This Blueberry Crumble Cheesecake Pie is based on my Apple Crisp Cheesecake Pie. If you like a cheesecake and blueberry crumble or blueberry pie, you’ll love this awesome combo. Graham cracker crust, smooth cheesecake filling, juicy blueberries, and crunchy topping is the perfect combination of flavors and texture. Blueberry Crumble Cheesecake Pie served with a scoop of vanilla ice cream is the ultimate summer dessert.
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