Remember a few weeks ago, I made Mixed Berry Cheesecake Crumble Bars? The recipe that took me about 5 attempts to make because there seemed to be “something” wrong with it each time? Well, this recipe for Blueberry Cheesecake Pie is actually nearly identical to that one with the obvious exceptions that that one was made with a multitude of berries and this one only with blueberries (yes, the Maine kind!) and that on was cut to squares whereas this one will be cut to pie. Same actual recipe though (meaning, same ingredients except the berries, at the same volume, prepared the same way and for the same amount of time. I’ll have to see if this works with cherries or cranberries too, but for now enjoy the blueberry one!
Ingredients
for the graham cracker crust
1 1/2 cups graham cracker crumbs
4 Tablespoons salted butter, melted
2 Tablespoons granulated sugar
for the cheesecake filling
16 ounces (2blocks) cream cheese, softened to room temperature
3/4 cup granulated sugar
1/2 cup plain or vanilla Greek yogurt
1 teaspoon vanilla extract
1 large egg, plus 1 egg yolk
for the berry compote layer
1/2 cup blueberry jam
2 cups fresh blueberries (use wild Maine blueberries if you can, smaller ones) not frozen
1 cup granulated sugar
2 tablespoons cornstarch
for the crumble topping
1/2 cup graham cracker crumbs
1/4 cup all-purpose flour
1/3 cup light brown sugar, packed
5 tablespoons salted butter, melted
Directions
Start with the blueberry compote as it is best to cool completely. In a medium sauté pan, combine blueberry jam, 1 1/2 fresh berries, granulated sugar and cornstarch. Toss until the berries are completely coated. Then turn the heat to medium and let the berries come to a light simmer, popping or melting into a compote. Remove to a work bowl, add the remaining berries and let cool completely.
Continue with the crumble topping as that way, you can let the crumble chill a bit in the fridge, then baked separate but at the same time as the crust. In a small mixing bowl, combine graham cracker crumbs, all-purpose flour, light brown sugar, and melted butter, and mix until a crumbly mixture forms. Place on a small, parchment line baking tray in the fridge while you work on the rest of the bars.
Heat the oven to 325F. Prepare a 9 inch pie plate with baking spray. Set aside.
Combine graham cracker crumbs, melted butter and granulated sugar in a small mixing bowl. Mix until combined. Place mixture in prepared pie plate and press firmly into an even layer. Bake for 30 minutes then allow to cool. At the same time, bake the crumble separately on the baking tray. Allow to cool.
In a large mixing bowl with a hand mixer or in the work bowl of your stand mixer, beat softened cream cheese and granulated sugar until smooth and creamy. Add Greek yogurt and vanilla extract. Mix until combined. Add the egg and yolk and mix just until combined. Pour the cheesecake batter over the cooled crust and spread into an even layer. Bake for 1 hour and 10 minutes then allow to cool a wee bit.
Spoon the berry layer on to the cream cheese. Bake for an additional 15 minutes or the center only slightly jiggles.
Remove from the oven and allow to cool at room temperature. Sprinkle the crumble topping evenly over top of the berry layer. Transfer to the refrigerator and chill for at least 4-6 hours before serving.
