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!
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?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
My family love it.
Made this cheesecake a couple nights ago and I loved it
I made this pie this morning because I had a lot of blueberries and didn’t want them to go to waste. The crust I made with graham crackers 1sliced banana and 1/3cup butter melted with sprinkle of cinnamon.
Bake it for 8 minutes, let cool.
Started the crime cheese filling and blueberries.
Waiting for it to cool now. Smells so good. Will comment later on everyone’s responses who try it in our home.
Bye!
I made this last night for my boyfriend who has a sweet tooth and who’d had a rough day at work. It was delicious and he is most appreciative! Thanks for the great recipe – I will definitely be making it again. :)
We have fresh blackberries in full bloom right now. Do you think I could do a straight substitution for the blueberries? Looks delightful and can’t wait to try!
Hi Kellie, Yes, I think you could do that. Enjoy!
This is even tastier than it looks! I made this for a World Cup get together. I wish I had made one just for me:)
Hi, is it possible to use a Keebler’s graham cracker crust to make this? I’ve never used one for a pie that needed to be baked.
Hi Celia, I’ve never used a pre-made crust, so I’m not sure how it would work (burn maybe?) if you are baking the pie.
Hi MIchelle,
Wanna ask you, If I want to double the cheesecake filling, for how long should I be baking it? Thank you so much. I plan to try this one this weekend :)
Hi Ala’a, You will definitely need to increase the baking time, but I haven’t yet doubled this recipe, so I couldn’t give you a firm number. Enjoy!
I made this yesterday with my friends and we were impressed by how good it tasted! I used an 8″ pan and it was fine, though two cups of blueberries may be a bit too much. I just made another one today. Thanks for this recipe!
i just finished making this, and the only thing i have to say so far is that i feel that it calls for too much graham cracker crumbs. i started with nine squares and it only came up to a cup and half so i crumbled a few more to make it two cups. i think the 9 would have been just right especially with the amount of butter used, 2 cups was too much though so my crust is huge and very very crumbly. looks yummy though!
oooh! this looks so yummy!!
xoxo kaitlin.
This is perhaps my new favorite dessert! Everything I love about cheesecake and everything I love about pie in one pan. I used raspberries instead of blueberries and it was heavenly to say the least.
I made this on the weekend and brought it to a BBQ and everyone loved it! Loved the blueberry topping. My crust turned out a bit crumbly though. Thanks for sharing this recipe.
Just made this and it was delicious! I usually make some changes to recipes after making them for the first time, but I wouldn’t change a thing with this one! It was perfect as is, and so easy to make too. Might play around with some different fruit toppings in the future just to experiment, but the blueberries were perfect with it. This will definitely be something I make over and over. Thank you for the recipe!!