Blueberry Cheesecake Pie
I’m still soaking up every juicy blueberry bite I can get before they start to fade away for the year. One of my favorite things to combine with fruit is cheesecake (big surprise there). Whether it’s a berry cream cheese torte, a classic NY-style cheesecake with strawberries or blueberry cheesecake bars, I can’t resist the natural sweetness of fruit paired with a smooth cheesecake batter. This cheesecake pie is a quicker, easier version of full-blown cheesecake, but it’s certainly no less delicious. A graham cracker crust is topped with lemon-scented cheesecake batter, and the whole thing is finished off with a fresh blueberry topping. Pass me the pie plate, please!
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For all of the cheesecake recipes I’ve made before, I had never made a cheesecake pie. I’ve seen tons of them, but I always go all-out when it comes to cheesecake, so my springform pan gets a lot of action. It’s a shame, really, that I’ve just now found out how quickly a cheesecake pie can be made. The preparation time is about the same, but it bakes up much faster and cools down equally as fast. You know what that means… a whole lot less waiting for the cheesecake to make its way to my stomach!
If you love blueberries and you love cheesecake, I can’t think of a good reason for you to not make this blueberry cheesecake pie. Do it!
One year ago: Homemade Choco-Bliss Snack Cakes
Two years ago: Homemade Primanti Bros. Sandwich
Three years ago: Savory Corn and Pepper Muffins
Four years ago: Ultimate Ginger Cookies
Five years ago: Strawberry Mirror Cake
Blueberry Cheesecake Pie
Ingredients
For the Graham Cracker Crust:
- 2 cups (168 g) graham cracker crumbs, about 9 whole graham crackers
- 2 tablespoons light brown sugar
- ¼ teaspoon (0.25 teaspoon) ground cinnamon
- Pinch of salt
- ¼ cup (56.75 g) unsalted butter, melted
For the Cheesecake Filling:
- 8 ounces (226.8 g) cream cheese, at room temperature
- ⅓ cup (66.67 g) granulated sugar
- 2 eggs, at room temperature
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
For the Blueberry Topping:
- 2 cups (296 g) fresh blueberries
- ½ cup (125 ml) water
- ⅓ cup (66.67 g) granulated sugar
- 1½ tablespoons (1.5 tablespoons) cornstarch whisked into 2 tablespoons water
Instructions
- Make the Crust: Preheat oven to 350 degrees F. In a bowl, whisk together the graham cracker crumbs, brown sugar, cinnamon and salt. Drizzle in the melted butter and toss together with a fork until all of the crumbs are evenly moistened. Press into a 9-inch pie plate. Bake for 8 minutes. Place on a wire rack and cool completely. Reduce oven temperature to 325 degrees F.
- Make the Cheesecake Filling: Using an electric mixer, beat the cream cheese and sugar on medium speed until light and fluffy, about 2 minutes. Add the eggs, lemon juice and vanilla extract, and beat on medium-low speed until smooth and creamy and no lumps remain. Pour the filling into the prepared crust and bake for 25 minutes, or until set (the top shouldn't be browned at all). Place on a wire rack and allow to cool to room temperature, then refrigerate for at least 1 hour.
- Make the Blueberry Topping: Combine the blueberries, ½ cup water and sugar in a medium saucepan over medium-high heat. Bring to a boil, then cover, reduce the heat to medium-low and simmer for 5 minutes, stirring once. Uncover, stir in the cornstarch mixture, increase the temperature to medium and bring to a boil. Boil, stirring constantly, for 1 minute. Remove from heat and let cool to room temperature. Spoon topping over chilled cheesecake pie. Refrigerate for at least 1 hour before serving. Cover and refrigerate leftovers for up to 5 days.
Notes
Did you make this recipe?
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Looks delicious – i love cheesecake, thanks for recipe.
I adore blueberries, that topping looks mouth-watering!
Wow…this looks awesome….I’ll have to give it a try!
That is one beautifully delicious-looking cheesecake. I’ve been into blueberries a lot lately too so this looks perfect!
Oh yes… Definitely doing this. It’s hard to say “no” to a good blueberry cheesecake pie.
I agree – I’m eating blueberries like it’s my job lately! This looks gorrrgeous!
This is a total dream!! LOVE this cheesecake pie!
You know the first ever cheesecake I had was a blueberry cheesecake? My neighbor sent over and I fell in love with cheesecake. It’s time I make my own blueberry cheesecake especially since my mom bought blueberries yesterday.
Greatt way to incorporate blueberries into national cheesecake day!
My grandmother made a VERY similar pie every time we visited. She folded in homemade whipped cream into the cream cheese mixture so it was extra creamy. I will have to post that recipe soon!
http://www.figandcotton.com
I was waiting for this!! yay for blueberries
This looks scrumptious with all of that yummy blueberry topping oozing all over that creamy cheesecake! My favorite cheesecakes are like this, with any kind of fruit topping.
I have a stupid question…each time you put the shell/pie on the cooling rack, do you take it out of the pie plate or put the whole pie plate on the rack?
I’m also thinking of making two – one blueberry one and then substituting raspberries for the bluberries. Can I make two in the oven at once or will it screw things up?
Thanks!!
No, you leave it in the pie plate. You place the whole pie plate on the rack.
I would not recommend baking two in the same oven if you have a traditional oven. If you have a convection oven with a forced fan for even baking and it states that items can be baked at the same time on multiple racks, then I think that would be fine.
This does look wonderful! I love the lemon/blueberry combo of flavors. Have you ever replaced the white sugar in graham cracker crust with brown sugar? There is a restaurant here that makes a key lime pie with a brown sugar graham cracker crust and it is wonderful. I started replacing the white sugar in all my Graham crusts with brown sugar and I love the taste difference!
Hi Navar, Yes, actually if you see the recipe, I used it in this graham cracker crust.
Just call me an idiot. I could have sworn it called for white sugar! Thanks!
I am loving all of your blueberry recipes! I already made your blueberry buckle and LOVED it and now this is screaming at me to make it! That topping looks so perfect, I love the consistency!
Yum! Happy cheesecake day.
Oh my goodness, look at this baby. Come here cheesecake pie! Looks amazing!
Blueberry cheesecake is amazing. I have never tried blueberry pie before. I will now! Thanks;)
This looks amazing…like every recipe you post.
Sounds so good. Might do a peach topping.
Looks so gorgeous and tempting.. thanks for sharing dear :)
I am all over the blueberries lately too! I don’t think I’ve ever made a cheesecake pie either. What in the world?! Time to fix that.
I used Bridget’s recipe and made a chocolate and strawberry version! I will be sharing soon!! Love yours too!!
Mmmm, making a blueberry pie today, myself! This looks divine!
This looks wonderful. Blueberry oozing down the sides!
The topping is what makes this pie! Who can resist a slice of silky cheese cake with such a crispy crust and mouth water berries?
Looks amazing!!!
Oh yum!! This is just gorgeous!
This pie looks wonderful! I love blueberries and I love cheesecake. I wonder could I make this with frozen blueberries instead?
I think that would work; just be sure to thaw and drain them.
I made mine with frozen blueberries and it worked just fine c:
Oooh I need to bookmark this! My dad loves blueberries – I want to make this for his birthday!