Fresh Blueberry Cheesecake Pie

What could be better than fresh blueberries? Blueberries atop cheesecake made with Pillsbury pie crust, of course!

  • Prep Time 35 min
  • Total Time 4 hr 55 min
  • Servings 8

1
Pillsbury™ refrigerated pie crust, softened as directed on box
1
package (8 oz) cream cheese, softened
1
cup sour cream
2/3
cup sugar
2
eggs
1
teaspoon vanilla

Blueberry Topping

1/2
cup sugar
1
tablespoon cornstarch
1/2
teaspoon ground cinnamon
1/4
cup water
2
tablespoons lemon juice
2
cups fresh blueberries

  • 1 Heat oven to 425°F. Slowly and gently unroll crust. Place crust in ungreased 9-inch pie plate; press firmly against side and bottom. Fold excess crust under and press together to form thick crust edge; flute. Line crust with 10-inch parchment paper or foil circle. Fill bottom of crust to about 1/2 inch deep with metal or ceramic pie beans (use rice or dry beans if you don’t have pie beans). Bake 10 minutes.
  • 2 Reduce heat to 375°F. Remove parchment paper and beans from crust. Return crust to oven; bake an additional 4 to 6 minutes or until bottom looks dry and is just starting to turn light brown.
  • 3 Meanwhile in a large bowl, beat together cream cheese, sour cream, sugar, eggs, and vanilla with electric mixer on medium-high speed just until blended; pour into crust.
  • 4 Cover edge of crust with strips of foil to prevent excessive browning. Bake 25 to 30 minutes or until filling is set but center still jiggles slightly when moved. Cool 1 hour at room temperature.
  • 5 Meanwhile in 1 1/2 quart saucepan, mix sugar, cornstarch and cinnamon. Stir in water and lemon juice until smooth. Stir in 1 cup blueberries. Heat to boiling over medium heat, stirring constantly. Boil 2 minutes or until thickened and most of the berries have popped. Stir in remaining 1 cup blueberries.
  • 6 Spread blueberry mixture over cooled cheesecake. Refrigerate at least 3 hours before serving. Store in refrigerator.

Expert Tips

If you love the lemon-blueberry flavor combination, add 2 teaspoons grated lemon peel to the filling ingredients.

Do not overcook the blueberry toping since it will thicken as it cools.