Blueberry Cheesecake Pie
User Reviews
4.5
45 reviews
Excellent
Blueberry Cheesecake Pie
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An easy recipe for cheesecake pie topped with fresh blueberries.
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Ingredients
For the Graham Cracker Crust:
- 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
For the Cheesecake Filling:
- 8 ounces cream cheese at room temperature
- ⅓ cup granulated sugar
- 2 eggs at room temperature
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
For the Blueberry Topping:
- 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.
Notes
- Nutritional values are based on one serving
Nutrition Information
Show Details
Calories
357kcal
(18%)
Carbohydrates
43g
(14%)
Protein
4g
(8%)
Fat
18g
(28%)
Saturated Fat
9g
(45%)
Cholesterol
87mg
(29%)
Sodium
251mg
(10%)
Potassium
119mg
(3%)
Fiber
1g
(4%)
Sugar
29g
(58%)
Vitamin A
635IU
(13%)
Vitamin C
3.8mg
(4%)
Calcium
57mg
(6%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 43g | 14% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 87mg | 29% |
| Sodium | 251mg | 10% |
| Potassium | 119mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 635IU | 13% |
| Vitamin C | 3.8mg | 4% |
| Calcium | 57mg | 6% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
45 reviews
Excellent
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