Reviewed: Sep. 19, 2009

This was a great way to use up my summer stash of blueberries!

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veedubgrl

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: May 31, 2009

Very good pie! I cheated and used a ready-made graham cracker crust but it still tasted great. I also added a few tablespoons of lemon juice to the cheesecake mixture and to the blueberry mixture and did not top with whipped topping. Super yummy!

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Emily M.

Cooking Level: Expert

Home Town: Upland, California, USA

Living In: Rancho Cucamonga, California, USA

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Reviewed: Nov. 28, 2008

Very good! I think next time I will make a little extra of the crust so it can be thicker because it was delicious and a good texture with the cheesecake and blueberries. Also the topping tastes a little strange to me when it's super cold, so I would recommend pulling it out of the fridge a couple hours before serving. The pie was delicious though. We even made the topping again to put on pancakes!

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SNOWSCULPTURE

Cooking Level: Beginning

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Reviewed: Sep. 23, 2008

The flavor was good but I had a terrible time with the crust baking hard as a rock on the bottom that I could barely get it up. Also, the blueberry topping didn't set very well and kind of mixed into everything... not sure what happened here but it didn't turn out well for me

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OhmyDLM

Cooking Level: Intermediate

Home Town: Milford, Maine, USA

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Reviewed: Jun. 22, 2008

I haven't eaten the "pie" yet, but I did listen to some of the other bakers and I think it is going to be absolutely fabulous! First, I only had cinnamon graham crackers, not plain. I have an abundance of fresh berries and used a full quart (4 cups) mixed with 3/4 cup water and the cornstarch, etc. I didn't use all the sugar as per everyone's saying it was overly sweet. Also, the picture was of a PIE....not an 8x11 glass dish. I opted for the glass dish (8 1/2 x 11). I also used 12 oz cream cheese and 1/2 cup sour cream and a dash of vanilla. I think it will be wonderful....without the cool whip (yuk)..only whipped cream or ice cream for us!

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LWAGAR

Cooking Level: Expert

Home Town: Centerport, New York, USA

Living In: Springfield, Tennessee, USA

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Reviewed: Feb. 6, 2008

I never made cheesecake that wasn't from a box until now! This came out so good and was easy to make. I just need to practice making it look pretty!

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londieloo

Cooking Level: Intermediate

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Reviewed: Apr. 18, 2007

It needs to cook for more than 15 minutes. I used ready made pie crust. I followed the suggestions and doubled the cream cheese and added 1/2 cup sour cream, but next time I will double the whole cream cheese mixture and add sour cream. I used strawberries, very good topping, any fruit would work.

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HACOOK

Cooking Level: Intermediate

Home Town: Running Springs, California, USA

Living In: Arrowbear Lake, California, USA

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Reviewed: Jul. 5, 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!

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ChefRevilla

Cooking Level: Expert

Living In: Williston, Vermont, USA

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Reviewed: Mar. 22, 2006

This was very good, but I agree that it was a little too sweet. I could cut the sugar in the crust and the cheese filling. Also, I used frozen blueberries and frozen raspberries. The topping was wonderful!

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LISAGHM

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: East Bridgewater, Massachusetts, USA

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Reviewed: 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.

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CJ

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Reviewed: Aug. 13, 2005

I cut the sugar in half and it was still almost too sweet. Truly delicious!

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MonaG

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jul. 30, 2005

This is easy and very good. Even quicker if you use a premade graham cracker crust. Definitely double the cream cheese layer (I used neufchatel), reduce the sugar and use only one egg (two if you double the recipe). Also, 3 T of cornstarch was way too much for the blueberry layer--it was so thick and gummy! I used about half that amount the next time and it was much better. We also prefer this without whipped cream, though I might try it with real whipped cream sometime!

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AEROGRRRL

Cooking Level: Expert

Home Town: Milton Freewater, Oregon, USA

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Reviewed: Jul. 22, 2005

I made only the topping as I have another cheesecake recipe that I like. It turned out very yummy! I did add some cinnamon to it.

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MYSTILDA75

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Reviewed: Jul. 12, 2005

I had fresh blueberries to use and tried this recipe and was pleasantly suprised. The cheesecake portion is excellent. I do think though that if I try this again that I will use a different kind of fruit, maybe strawberries.

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JULY93

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Reviewed: Jul. 3, 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.

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kathie

Home Town: Johnstown, New York, USA

Living In: Gloversville, New York, USA

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Reviewed: Jun. 21, 2005

The sauce was fantastic! I didnt care for the cheesecake, it was very "cream cheesey". But everyone else loved it so I give it 5 stars. I did double the filling, and omit the whipped cream.

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AMIESVEEDUB

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Reviewed: Mar. 1, 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.

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patty crocker

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Soldotna, Alaska, USA

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Reviewed: Jul. 11, 2004

These were good, although I would eliminate the sugar in the crust and use whipped cream next time. I took the advice of others and doubled the cheesecake layer - definitely a must for this recipe. The blueberry topping is nice - I will give it a try in a blueberry pie.

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J9215

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Reviewed: Jul. 5, 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.

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Deb

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Reviewed: Jun. 19, 2004

Very good!

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SHONUFF1968

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Blueberry Cheesecake Pie

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