Blueberry Cheesecake Pie

Dorothy Clark

This fabulous cheesecake pie is a graham cracker crust, a creamy and wonderful cheesecake filling, and a thick and sweet blueberry topping spooned over the top. And don't forget the whipped topping.

Modified from: Blueberry Cheesecake Pie

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Serving size has been adjusted!
Original recipe yields 6 servings

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  • Prep

  • Cook

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, combine graham cracker crumbs, melted butter and 2 T. sugar. Press into the bottom of an 9x12 inch baking pan.
  3. In a large bowl, combine cream cheese, eggs, vanilla, 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 30 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. Cool.
  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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