Blueberry Cheesecake Pie

Blueberry Cheesecake Pie
  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons butter, melted
  • 1/2 cup white sugar
  • 1 (8 ounce) package cream cheese
  • 1/2 cup white sugar
  • 2 eggs
  • 1 quart fresh blueberries
  • 1/2 cup water
  • 1 cup white sugar
  • 3 tablespoons cornstarch
  • 1 (16 ounce) package frozen whipped topping, thawed


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, combine graham cracker crumbs, melted butter and 1/2 cup sugar. Press into the bottom of an 8x12 inch baking pan.
  3. In a large bowl, combine cream cheese, eggs and 1/2 cup sugar. Beat until smooth. Spread cream cheese mixture over crust.
  4. Bake at 350 degrees F (175 degrees C) for about 15 minutes.
  5. For the blueberry filling: In a large sauce pan, combine blueberries, water, corn starch and 1 cup sugar. Cook and stir until thick.
  6. Spread blueberry filling over baked cream cheese mixture. Let cool. Top with whipped topping. Refrigerate overnight before cutting into squares and serving.

03/06/2017
Blueberry Cheesecake Pie, recipe PT15M PT1H 5 455 calories

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