Blueberry Cheesecake Pie

Blueberry Cheesecake Pie

45

"Delicious cheesecake with fresh blueberry topping."
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Ingredients

servings 921 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 921 kcal
  • 46%
  • Fat:
  • 47.6 g
  • 73%
  • Carbs:
  • 121.5g
  • 39%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 363 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

45
  1. 49 Ratings

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Most helpful positive review

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 li...

Most helpful critical review

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...

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 li...

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 t...

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 ...

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...

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 cre...

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 e...

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 ...

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!!

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 a...