Blueberry Cheesecake Pie
Indulge in the creamy decadence of this Blueberry Cheesecake Pie, a perfect fusion of two classic desserts that's both easy to make and irresistibly delicious. Featuring a buttery graham cracker crust, a rich and velvety cheesecake filling, and a luscious homemade blueberry topping, this recipe is a show-stopper for any dessert table. With just 20 minutes of prep time, this dessert comes together effortlessly, allowing your oven and refrigerator to do most of the work. Ideal for summer gatherings or as a year-round treat, this pie is made with fresh or frozen blueberries, making it versatile and perfect for any season. Each bite is a harmonious balance of tart, sweet, and creamy flavors, making it a guaranteed crowd-pleaser. Whether you're entertaining guests or simply treating yourself, this Blueberry Cheesecake Pie is sure to impress!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 0.75 cups granulated sugar
- 1 teaspoon vanilla extract
- 2 pieces large eggs
- 0.5 cups sour cream
- 2 cups blueberries, fresh or frozen
- 0.25 cups granulated sugar (for blueberry topping)
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions
Preheat your oven to 325°F (162°C).
In a medium bowl, combine the graham cracker crumbs and 1/4 cup sugar. Stir in the melted butter until the mixture resembles wet sand.
Press the crust mixture firmly and evenly into the bottom and sides of a 9-inch pie pan. Bake the crust for 10 minutes, then set it aside to cool.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup sugar with a hand or stand mixer until smooth and creamy, about 2–3 minutes.
Mix in the vanilla extract. Add the eggs, one at a time, mixing well after each addition.
Gently fold in the sour cream until incorporated. Be careful not to overmix.
Pour the cheesecake filling into the cooled pie crust and smooth the top with a spatula.
Bake the cheesecake pie in the preheated oven for 40–45 minutes, or until the center is set but still slightly jiggly.
Remove the pie from the oven and allow it to cool to room temperature. Then refrigerate it for at least 4 hours, or overnight for best results.
While the pie chills, prepare the blueberry topping. In a small saucepan over medium heat, combine the blueberries, 1/4 cup sugar, and lemon juice. Cook, stirring occasionally, until the blueberries release their juices and the mixture begins to bubble.
In a small bowl, whisk together the cornstarch and water. Stir the cornstarch mixture into the blueberry sauce and cook for 1–2 minutes, or until thickened. Remove the sauce from heat and let it cool.
Once the cheesecake pie is fully chilled, spoon the blueberry topping evenly over the surface. Serve and enjoy!
Nutrition Facts
Calories |
4516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 279.8 g | 359% | |
| Saturated Fat | 162.2 g | 811% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1118 mg | 373% | |
| Sodium | 2782 mg | 121% | |
| Total Carbohydrate | 472.1 g | 172% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 348.4 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 792 mg | 61% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1132 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
