Blueberry Cheesecake Pie
Indulge in the perfect balance of sweetness and tang with this delightful Blueberry Cheesecake Pie. A buttery graham cracker crust holds a creamy, velvety cheesecake filling that is rich and satisfying. Top it all off with a decadent blueberry topping bursting with fresh fruit flavor. This dessert is a definite winner for any occasion, a treat that will have your taste buds singing with joy.
— Constant Cookbook
Ingredients
- :
- 2 cups graham cracker crumbs (about 9 whole graham crackers)
- 2 tablespoons light brown sugar
- ¼ teaspoon ground cinnamon
- Pinch of salt
- ¼ cup unsalted butter, melted
- :
- 8 ounces cream cheese, at room temperature
- ⅓ cup granulated sugar
- 2 eggs, at room temperature
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- :
- 2 cups fresh blueberries
- ½ cup water
- ⅓ cup granulated sugar
- 1½ tablespoons cornstarch whisked into 2 tablespoons water
Instructions
- 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.
Cook Time
33M
Prep Time
PT30M
Yield
8 servings
Nutrition
- Calories: 357 kcal
- Carbohydrate Content: 43 g
- Protein Content: 4 g
- Fat Content: 18 g
- Saturated Fat Content: 9 g
- Cholesterol Content: 87 mg
- Sodium Content: 251 mg
- Fiber Content: 1 g
- Sugar Content: 29 g
- Serving Size: 1 serving
Comments
No comments found.