Blueberry Cheesecake Pie
We're still soaking up every juicy blueberry bite we can get before they start to fade away for the year. One of our favorite things to combine with fruit is cheesecake (big surprise there). Whether it’s a berry cream cheese torte, a classic NY-style cheesecake with strawberries or blueberry cheesecake bars, we can’t resist the natural sweetness of fruit paired with a smooth cheesecake batter. This cheesecake pie is a quicker, easier version of full-blown cheesecake, but it’s certainly no less rich. A graham cracker crust is topped with lemon-scented cheesecake batter, and the whole thing is finished off with a fresh blueberry topping. Pass us the pie plate, please!
For all of the cheesecake recipes we've made before, we had never made a cheesecake pie. We've seen tons of them, but we always go all-out when it comes to cheesecake, so our springform pan gets a lot of action. It’s a shame, really, that we've just now found out how quickly a cheesecake pie can be made. The preparation time is about the same, but it bakes up much faster and cools down equally as fast. You know what that means… a whole lot less waiting for the cheesecake to make its way to our stomach!
If you love blueberries and you love cheesecake, we can’t think of a good reason for you to not make this blueberry cheesecake pie. Do it!
One year ago: From-scratch Choco-Bliss Snack Cakes
Two years ago: From-scratch Primanti Bros. Sandwich
Three years ago: Savory Corn and Pepper Muffins
Four years ago: Ultimate Ginger Cookies
Five years ago: Strawberry Mirror Cake
Blueberry Cheesecake Pie
Yield: 8 servings A straightforward recipe for cheesecake pie topped with fresh blueberries.For the Graham Cracker Crust:
- 2 cups (168 g) graham cracker crumbs, about 9 whole graham crackers
- 2 tablespoons light brown sugar
- ¼ teaspoon (0.25 teaspoon) ground cinnamon
- Pinch of salt
- ¼ cup (56.75 g) unsalted butter, melted
For the Cheesecake Filling:
- 8 ounces (226.8 g) cream cheese, at room temperature
- ⅓ cup (66.67 g) granulated sugar
- 2 eggs, at room temperature
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
For the Blueberry Topping:
- 2 cups (296 g) fresh blueberries
- ½ cup (125 ml) water
- ⅓ cup (66.67 g) granulated sugar
- 1½ tablespoons (1.5 tablespoons) cornstarch whisked into 2 tablespoons water
- Make the Crust: Preheat oven to 350 degrees F. In a bowl, whisk together the graham cracker crumbs, brown sugar, cinnamon and salt. Drizzle in the melted butter and toss together with a fork until all of the crumbs are evenly moistened. Press into a 9-inch pie plate. Bake for 8 minutes. Place on a wire rack and cool completely. Reduce oven temperature to 325 degrees F.
- Make the Cheesecake Filling: Using an electric mixer, beat the cream cheese and sugar on medium speed until light and fluffy, about 2 minutes. Add the eggs, lemon juice and vanilla extract, and beat on medium-low speed until smooth and creamy and no lumps remain. Pour the filling into the prepared crust and bake for 25 minutes, or until set (the top shouldn't be browned at all). Place on a wire rack and allow to cool to room temperature, then refrigerate for at least 1 hour.
- Make the Blueberry Topping: Combine the blueberries, ½ cup water and sugar in a medium saucepan over medium-high heat. Bring to a boil, then cover, reduce the heat to medium-low and simmer for 5 minutes, stirring once. Uncover, stir in the cornstarch mixture, increase the temperature to medium and bring to a boil. Boil, stirring constantly, for 1 minute. Remove from heat and let cool to room temperature. Spoon topping over chilled cheesecake pie. Refrigerate for at least 1 hour before serving. Cover and refrigerate leftovers for up to 5 days.
Notes
Nutritional values are based on one serving
- Yield: 8 servings
- Prep: 30 minutes
- Cook: 33 minutes
- Total: 1 hour 5 minutes
Ingredients
For the Graham Cracker Crust:
- 2 cups ( 168 g ) graham cracker crumbs, about 9 whole graham crackers
- 2 tablespoons light brown sugar
- ¼ teaspoon ( 0.25 teaspoon ) ground cinnamon
- Pinch of salt
- ¼ cup ( 56.75 g ) unsalted butter, melted
For the Cheesecake Filling:
- 8 ounces ( 226.8 g ) cream cheese, at room temperature
- ⅓ cup ( 66.67 g ) granulated sugar
- 2 eggs, at room temperature
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
For the Blueberry Topping:
- 2 cups ( 296 g ) fresh blueberries
- ½ cup ( 125 ml ) water
- ⅓ cup ( 66.67 g ) granulated sugar
- 1½ tablespoons ( 1.5 tablespoons ) cornstarch whisked into 2 tablespoons water
Method
- Make the Crust: Preheat oven to 350 degrees F. In a bowl, whisk together the graham cracker crumbs, brown sugar, cinnamon and salt. Drizzle in the melted butter and toss together with a fork until all of the crumbs are evenly moistened. Press into a 9-inch pie plate. Bake for 8 minutes. Place on a wire rack and cool completely. Reduce oven temperature to 325 degrees F.
- Make the Cheesecake Filling: Using an electric mixer, beat the cream cheese and sugar on medium speed until light and fluffy, about 2 minutes. Add the eggs, lemon juice and vanilla extract, and beat on medium-low speed until smooth and creamy and no lumps remain. Pour the filling into the prepared crust and bake for 25 minutes, or until set (the top shouldn't be browned at all). Place on a wire rack and allow to cool to room temperature, then refrigerate for at least 1 hour.
- Make the Blueberry Topping: Combine the blueberries, ½ cup water and sugar in a medium saucepan over medium-high heat. Bring to a boil, then cover, reduce the heat to medium-low and simmer for 5 minutes, stirring once. Uncover, stir in the cornstarch mixture, increase the temperature to medium and bring to a boil. Boil, stirring constantly, for 1 minute. Remove from heat and let cool to room temperature. Spoon topping over chilled cheesecake pie. Refrigerate for at least 1 hour before serving. Cover and refrigerate leftovers for up to 5 days.
