Blueberry Cheesecake Pie and Crust
Indulge in the perfect balance of creamy decadence and fruity freshness with this Blueberry Cheesecake Pie and Crust recipe. Featuring a buttery homemade pie crust, a rich and velvety cream cheese filling, and a luscious blueberry topping, this dessert is a showstopping centerpiece for any occasion. The crust is made from scratch for a golden, flaky base that complements the smooth cheesecake layer, while the vibrant blueberry topping adds just the right amount of sweetness and tang. With simple ingredients like fresh blueberries, lemon juice, and vanilla extract, this recipe combines classic techniques with an irresistible flavor profile. Ideal for celebrations or casual gatherings, serve this chilled treat as a crowd-pleasing finale to your meal. Make it ahead of time for effortless entertaining!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.25 cups Granulated sugar
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (cold)
- 3 tablespoons Ice water
- 16 ounces Cream cheese (softened)
- 0.75 cups Granulated sugar (for filling)
- 1 teaspoons Vanilla extract
- 2 pieces Large eggs
- 2 cups Fresh blueberries
- 0.5 cups Granulated sugar (for blueberry topping)
- 1 tablespoons Lemon juice
- 1 tablespoons Cornstarch
- 2 tablespoons Water
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the flour, 0.25 cups of granulated sugar, and salt for the crust.
Cut the cold unsalted butter into small cubes and add it to the flour mixture. Use a pastry cutter or your fingers to blend until the texture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing gently until the dough just comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, trim any excess hanging over the edges, and crimp the edges as desired. Chill while preparing the filling.
In a large bowl, beat the cream cheese until smooth. Add the 0.75 cups of granulated sugar and vanilla extract, and mix well.
Beat in the eggs, one at a time, until fully incorporated.
Pour the cheesecake filling into the prepared crust. Spread it evenly with a spatula.
Bake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and let cool to room temperature, then refrigerate for at least 3 hours or overnight.
To make the blueberry topping, combine the fresh blueberries, 0.5 cups of granulated sugar, and lemon juice in a medium saucepan over medium heat.
In a small bowl, mix the cornstarch and 2 tablespoons of water to create a slurry. Add this to the blueberry mixture and cook until thickened, about 5 minutes.
Remove the topping from the heat and let it cool completely.
Once the cheesecake pie is chilled, spoon the blueberry topping over the top and spread evenly.
Slice and serve your Blueberry Cheesecake Pie chilled. Enjoy!
Nutrition Facts
Calories |
4634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.6 g | 343% | |
| Saturated Fat | 159.8 g | 799% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1132 mg | 378% | |
| Sodium | 2228 mg | 97% | |
| Total Carbohydrate | 516.2 g | 188% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 347.6 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 582 mg | 45% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1065 mg | 23% | |
*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.
