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Fresh Blueberry Cheesecake Pie

fresh blueberry cheesecake pie Dessert
Fresh Blueberry Cheesecake Pie
  • Prep 35 min
  • Total 4 hr 55 min
  • Servings 8

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

Updated September 14, 2015

Ingredients

  • 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

Steps

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  • 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.

  • 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.

No nutrition information available for this recipe

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