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Fresh Blueberry Cheesecake Pie

Fresh Blueberry Cheesecake Pie

Ingredients:12
Servings:8

By Andi BidwellUpdated 06/25/2021

Fresh Blueberry Cheesecake Pie

Ingredients:12
Servings:8

This is the blueberry cheesecake pie of our dreams. With a flaky, tender crust and sweet gooey blueberry topping, this pie is love at first bite. From get-togethers to a patio party, our cheesecake pie will be the star of any dessert table. Make sure to cut yourself a piece first; it will go fast! You've got what it takes to make our wildly delicious blueberry cream cheese pie unforgettable.

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Fresh Blueberry Cheesecake Pie

Prep time:35 min
Total time:4 hr 55 min
Ingredients:12
Servings:8

Fresh Blueberry Cheesecake Pie

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Ingredient

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 package (8 oz) cream cheese, softened
1 cup sour cream
2/3 cup sugar
2 eggs
1 teaspoon vanilla

Blueberry Topping

1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/4 cup water
2 tablespoons lemon juice
2 cups fresh blueberries

Instructions

Step 1
Heat oven to 425°F. Slowly and gently unroll crust. Place crust in ungreased 9-inch pie plate; press firmly against side and bottom. Fold excess crust under and press together to form thick crust edge; flute. Line crust with 10-inch parchment paper or foil circle. Fill bottom of crust to about 1/2 inch deep with metal or ceramic pie beans (use rice or dry beans if you don’t have pie beans). Bake 10 minutes.

Step 2
Reduce heat to 375°F. Remove parchment paper and beans from crust. Return crust to oven; bake an additional 4 to 6 minutes or until bottom looks dry and is just starting to turn light brown.

Step 3
Meanwhile in a large bowl, beat together cream cheese, sour cream, sugar, eggs, and vanilla with electric mixer on medium-high speed just until blended; pour into crust.

Step 4
Cover edge of crust with strips of foil to prevent excessive browning. Bake 25 to 30 minutes or until filling is set but center still jiggles slightly when moved. Cool 1 hour at room temperature.

Step 5
Meanwhile in 1 1/2 quart saucepan, mix sugar, cornstarch and cinnamon. Stir in water and lemon juice until smooth. Stir in 1 cup blueberries. Heat to boiling over medium heat, stirring constantly. Boil 2 minutes or until thickened and most of the berries have popped. Stir in remaining 1 cup blueberries.

Step 6
Spread blueberry mixture over cooled cheesecake. Refrigerate at least 3 hours before serving. Store in refrigerator.

Recipe Tips

If you love the lemon-blueberry flavor combination, add 2 teaspoons of grated lemon peel to the cheesecake pie filling ingredients.
In our blueberry cheesecake pie, do not overcook the blueberry topping since it will thicken as it cools.
Instead of blueberries, replace with fresh raspberries, or do 1 cup of each berry for a blueberry-raspberry cheesecake pie.

Nutrition Facts

Nutrition facts are not available for this recipe