FRESH BLUEBERRY CHEESECAKE PIE
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.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h55m
Yield 8
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- Spread blueberry mixture over cooled cheesecake. Refrigerate at least 3 hours before serving. Store in refrigerator.
Nutrition Facts : ServingSize 1 Serving
BLUEBERRY CHEESECAKE PIE
Make and share this Blueberry Cheesecake Pie recipe from Food.com.
Provided by Zaney1
Categories Cheesecake
Time 3h40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F. Combine cream cheese, sugar and eggs in a small bowl. Beat until fluffy.
- Place crust on baking sheet. Pour mixture into crust. Bake 25 to 30 minutes. Remove from oven.
- Cool. Spread blueberry filling on top. Garnish with whipped topping. Chill 3 hours.
BLUEBERRY CHEESECAKE PIE AND CRUST
This is a very yummy rich blueberry pie--nice presentation when you have guests. My daughter-in-law gave me the recipe years ago.
Provided by Barb G.
Categories Cheesecake
Time 1h
Yield 1 pie
Number Of Ingredients 10
Steps:
- Preheat oven 400 degrees.
- Pie Crust: Sift flour, salt, sugar into 9-inch pie pan.
- Combine oil and milk in a cup.
- Pour onto flour mixture; mix and form pie crust.
- Poke crust with fork (holes).
- Bake 12 to 15 minutes.
- Pie Filling: Stir cream cheese to soften.
- Add powdered sugar and vanilla; beat until smooth.
- Fold whipped cream into cream cheese mixture.
- Spoon filling into baked pastry shell.
- Top with blueberry pie filling or blueberries.
- Chill to set--enjoy.
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- 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.
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- 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.
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