Blueberry Cheesecake Pie Recipe - Allrecipes.com
Blueberry Cheesecake Pie Recipe

Blueberry Cheesecake Pie

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"Delicious cheesecake with fresh blueberry topping."

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Ingredients Edit and Save

Original recipe makes 1 - 8x12 inch pan Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, combine graham cracker crumbs, melted butter and 1/2 cup sugar. Press into the bottom of an 8x12 inch baking pan.
  3. In a large bowl, combine cream cheese, eggs and 1/2 cup sugar. Beat until smooth. Spread cream cheese mixture over crust.
  4. Bake at 350 degrees F (175 degrees C) for about 15 minutes.
  5. For the blueberry filling: In a large sauce pan, combine blueberries, water, corn starch and 1 cup sugar. Cook and stir until thick.
  6. Spread blueberry filling over baked cream cheese mixture. Let cool. Top with whipped topping. Refrigerate overnight before cutting into squares and serving.
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Reviews More Reviews

Most Helpful Positive Review
May 17, 2010

Excellent and five stars with a few changes. This recipe had a good foundation, but also had some glitches, an unnecessarily large amount of sugar being one of them. I worked with this just a little and came up with a dessert that three people nearly devoured completely at one sitting and made a cheesecake lover out of one of them (that would be Hubs, who insists no cheese of any kind belongs in dessert). I reduced the butter to 5 T. in the crust and the sugar to 2 T. - graham crackers, of course, are already sweet! With the fairly standard rule of thumb for cheesecakes in mind of 1 pkg. cream cheese to 1 egg and 1/4 cup sugar, I added an extra package of cream cheese to the filling, along with a teaspoon and a half of vanilla. The topping is just fine as written, I just subbed frozen, sliced strawberries for the blueberries in order to use what I had available. Real whipped cream was the finishing touch. Absolutely delicious.

 
Most Helpful Critical Review
Jan 14, 2004

I think this had potential, but as a virgin cheesecake baker I wish the recipe indicated I should cool the cheesecake layer before adding the blueberries. Everything blended and I wound up with soup. Lesson learned, but I probably won't make this again.

 
Jul 03, 2005

I read the reviews and "kicked this up a notch" so to speak. Anyways I used 2 cups of graham crackers, 7 tbs butter, doubled the cream cheese as everyone else suggested, added 1 tsp vanilla to the cream cheese mixture, as well as 1/2 cup sour cream. I kept the sugar amount in the blueberries. Then I cooked everything in a regular cheesecake pan. This was the hit of yesterday's picnic.

 
Jul 05, 2004

Great dessert recipe! Take my advice and double the cheese mixture and bake for 30 min. use a 9 by 12 in. pan, I don't think they make an 8 by 12 in. Also you get many more servings for this than stated, I also used 1 C. butter in the crust, it helped to stay together better. Also, tastes great without the cool whip.

 
Aug 16, 2005

I made this with fresh picked wild blueberries and it was amazingly good, but a bit too sweet. I cut it in half, but is didn't seem sweet enough. Next time, 3/4 of a cup. I didn't double the cream cheese layer, but I thought it was still great -- it gave it a subtle cheesecake flavor, but the blueberries really stood out. I made it in a 8 x 12 glass casserole dish and it was very pretty. This was the hit of the picnic.

 
Mar 01, 2005

Excellent! I took the advice of others and double the cheesecake layer and I'm glad I did. This was super easy and was gobbled up very quickly. I'll definitly be making this again, and will experiment with other fruit. I think cherries, rhubarb, or strawberries would work great.

 
Jul 05, 2006

This was a hit! I did change a few things. I doubled the cheesecake portion, cut the sugar to 3/4 cup, and used a 1/2 cup of sour cream. In the blueberry topping I cut the corn starch in 1/2 as someone suggested, and cut the sugar. I wouldn't cut the sugar in the Blueberry topping again, it wasn't quite sweet enough. After these changes, it was VERY good!

 
May 20, 2010

I only used the recipe for the cheesecake and didn't do the topping, but instead poured a can of cherry pie filling over the top. Was very delicious and thanks for a perfect recipe!!

 

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Nutrition

  • Calories
  • 921 kcal
  • 46%
  • Carbohydrates
  • 121.5 g
  • 39%
  • Cholesterol
  • 142 mg
  • 47%
  • Fat
  • 47.6 g
  • 73%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 8.3 g
  • 17%
  • Sodium
  • 363 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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