BARTH BAKERY at Shadow Mountain Cherry Blueberry Lemon Cheesecake Pie with Corn Streusel
This luscious cheesecake pie combines tangy lemon, sweet cherry and blueberry fillings, and a crunchy corn streusel topping—all baked to perfection in a pressure cooker or oven.
Equipment
- 1 Mixing bowl medium
Ingredients
Main ingredients
- 1 9-inch graham cracker pie crust
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 tablespoon fresh lemon juice
- ½ teaspoon lemon zest
- ½ cup cherry pie filling
- ½ cup blueberry pie filling
- ⅓ cup all-purpose flour
- 3 tablespoon brown sugar
- ¼ teaspoon salt
- 2 tablespoon unsalted butter cold and cubed
- 2 tablespoon cornmeal
Instructions
Instructions
- Preheat oven to 350°F to bake pie crust and streusel topping before pressure cooking.
- Beat cream cheese until smooth, then add sugar, vanilla, egg, lemon juice, and lemon zest. Mix until just combined.
- Pour filling into graham crust and spread evenly.
- Dollop cherry and blueberry pie fillings over cheesecake and swirl gently with knife.
- Mix flour, brown sugar, salt, cornmeal, and cold butter until crumbly with butter chunks.
- Sprinkle streusel over pie, bake for 30–35 minutes until center is set and top is golden.
- Cool to room temperature, then refrigerate at least 2 hours before serving.
- For pressure cook method: place pie on trivet over 1 inch water, seal valve, cook 25 min on high pressure, natural release 15 min, then quick release.
Notes
For extra crunch, toast corn streusel briefly before topping pie. Always use cold butter for better crumbles.