Blueberry Cheesecake Pie

Indulge in the creamy decadence of this Blueberry Cheesecake Pie, a perfect fusion of two classic desserts that's both easy to make and irresistibly delicious. Featuring a buttery graham cracker crust, a rich and velvety cheesecake filling, and a luscious homemade blueberry topping, this recipe is a show-stopper for any dessert table. With just 20 minutes of prep time, this dessert comes together effortlessly, allowing your oven and refrigerator to do most of the work. Ideal for summer gatherings or as a year-round treat, this pie is made with fresh or frozen blueberries, making it versatile and perfect for any season. Each bite is a harmonious balance of tart, sweet, and creamy flavors, making it a guaranteed crowd-pleaser. Whether you're entertaining guests or simply treating yourself, this Blueberry Cheesecake Pie is sure to impress!

Nutriscore Rating: 42/100

Prep Time:20 mins

Cook Time:55 mins

Total Time:75 mins

Servings: 8

Ingredients

• 1.5 cups graham cracker crumbs
• 0.25 cups granulated sugar
• 6 tablespoons unsalted butter, melted
• 16 ounces cream cheese, softened
• 0.75 cups granulated sugar
• 1 teaspoon vanilla extract
• 2 pieces large eggs
• 0.5 cups sour cream
• 2 cups blueberries, fresh or frozen
• 0.25 cups granulated sugar (for blueberry topping)
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch
• 2 tablespoons water

Directions

Step 1

Preheat your oven to 325°F (162°C).

Step 2

In a medium bowl, combine the graham cracker crumbs and 1/4 cup sugar. Stir in the melted butter until the mixture resembles wet sand.

Step 3

Press the crust mixture firmly and evenly into the bottom and sides of a 9-inch pie pan. Bake the crust for 10 minutes, then set it aside to cool.

Step 4

In a large mixing bowl, beat the softened cream cheese and 3/4 cup sugar with a hand or stand mixer until smooth and creamy, about 2–3 minutes.

Step 5

Mix in the vanilla extract. Add the eggs, one at a time, mixing well after each addition.

Step 6

Gently fold in the sour cream until incorporated. Be careful not to overmix.

Step 7

Pour the cheesecake filling into the cooled pie crust and smooth the top with a spatula.

Step 8

Bake the cheesecake pie in the preheated oven for 40–45 minutes, or until the center is set but still slightly jiggly.

Step 9

Remove the pie from the oven and allow it to cool to room temperature. Then refrigerate it for at least 4 hours, or overnight for best results.

Step 10

While the pie chills, prepare the blueberry topping. In a small saucepan over medium heat, combine the blueberries, 1/4 cup sugar, and lemon juice. Cook, stirring occasionally, until the blueberries release their juices and the mixture begins to bubble.

Step 11

In a small bowl, whisk together the cornstarch and water. Stir the cornstarch mixture into the blueberry sauce and cook for 1–2 minutes, or until thickened. Remove the sauce from heat and let it cool.

Step 12

Once the cheesecake pie is fully chilled, spoon the blueberry topping evenly over the surface. Serve and enjoy!

Nutrition Facts

Serving size	1531.2 grams (1531.2g)

Amount per serving	% Daily Value*
Calories	4516

Total Fat 279.80g	359%
Saturated Fat 162.20g	811%
Polyunsaturated Fat 0.00g
Cholesterol 1118mg	373%
Sodium 2782mg	121%
Total Carbohydrate 472.10g	172%
Dietary Fiber 11.70g	42%
Total Sugars 348.40g
Protein 59.60g	119%

Vitamin D 80IU	400%
Calcium 792mg	61%
Iron 11mg	60%
Potassium 1132mg	24%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.2%

Protein: 5.1%

Carbs: 40.7%