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Blueberry Cheesecake Pie by EAGLE BRAND®

By: EAGLEBRAND®  
"In this variation of the dessert favorite a layer of blueberry pie filling is spread on a pie crust then topped with creamy cheesecake."

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 98 people have saved this

 

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Original Recipe Yield 1 (9-inch deep dish) pie
 

Ingredients

  • 1 (21 ounce) can blueberry pie filling, divided
  • 1 teaspoon grated lemon rind, divided (optional)
  • 1 (9 inch) deep dish unbaked pie crust
  • 1 (8 ounce) package cream cheese, softened
  • 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
  • 2 large eggs
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract

Directions

  1. Heat oven to 425 degrees F. Combine 1 cup blueberry filling with 1/2 teaspoon lemon rind (optional); pour into crust. Bake 15 minutes. Chill remaining blueberry filling.
  2. In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, eggs, lemon juice, vanilla and remaining 1/2 teaspoon lemon rind (optional). Pour over blueberries.
  3. Reduce oven temperature to 350 degrees F. Bake 25 minutes or until set. Cool. Chill. Serve with remaining chilled blueberry filling. Store leftovers covered in refrigerator.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 477 | Total Fat: 19g | Cholesterol: 81mg

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 24, 2007 by fluttergrl0117 
OH-MY-GOSH! Super yummy, very moist, and OH-My-Gosh Great!! I made this for thanksgiving, and... MORE

 
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