Menu

Fresh Blueberry Cheesecake Pie

  • Save Recipe
Fresh Blueberry Cheesecake Pie
  • Prep 35 min
  • Total 4 hr 55 min
  • Servings 8
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
This is the blueberry cheesecake pie of our dreams. With a flaky, tender crust and sweet gooey blueberry topping, this pie is love at first bite. From get-togethers to a patio party, our cheesecake pie will be the star of any dessert table. Make sure to cut yourself a piece first; it will go fast! You've got what it takes to make our wildly delicious blueberry cream cheese pie unforgettable.
Updated Jun 25, 2021

Ingredients

  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you love the lemon-blueberry flavor combination, add 2 teaspoons of grated lemon peel to the cheesecake pie filling ingredients.
  • tip 2
    In our blueberry cheesecake pie, do not overcook the blueberry topping since it will thicken as it cools.
  • tip 3
    Instead of blueberries, replace with fresh raspberries, or do 1 cup of each berry for a blueberry-raspberry cheesecake pie.

Nutrition

Nutrition Facts are not available for this recipe
© 2021 ®/TM General Mills All Rights Reserved