Blueberry Cheesecake Pie

Homemade blueberry pie filling smothered on a creamy cheesecake center, all cradled on top a crunchy-sweet graham cracker crust is insanely delicious!  


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I first saw this recipe and knew something similar had to be made.  Slightly concerned about the gelatinous appearance of the topping and the thin layer of cheesecake in the middle, I cross referenced a recipe by Martha Stewart and I think I came up with a summer smash here!

This recipe makes a full 9 inch pie, perfect for 10 generous servings (remember, cheesecake is rich so slices can be modest yet completely satisfying).  

First, I made the crust a bit thicker, knowing how much I love my cheesecake recipe and the nice balance of crust to filling.  This was the perfect amount of crust.

Then, I nearly doubled the amount of cheesecake Mel's recipe called for using a marriage of Martha's recipe and my own preferences.

Lastly, I followed Mel's blueberry pie filling/topping, but did not simmer the berries quite as long.  After the berry pie filling cooled, I stirred in more fresh blueberries for a prettier texture and random pops of fresh blueberries while eating.  I chose not to spread the filling on top of the pie to serve, though it's the perfect amount.  We let our guests top their pieces themselves.  Either way would be fine.  Our kids LOVE cheesecake and always pass on the toppings, inhaling as is, so leaving the topping off made sense this time.  Wouldn't a blueberry pie with some piped whipped cream be pretty, only to cut inside and discover a cheesecake layer?  I like that idea too, so maybe next time!

Overall, the blueberry pie filling needed a thicker cheesecake layer to balance out the flavor and compete with the sweet blueberry filling.  I wouldn't change a thing in this recipe.  Enjoy!

Did I mention that crust?  Momma-mia.  Slice-o-heaven.

Blueberry Cheesecake Pie
recipe by Stella B's Kitchen, inspired by Martha Stewart's Pies and Tarts and Mel's Kitchen Cafe
printer friendly version

For the graham cracker crust:
10 large rectangle graham crackers, processed to crumbs
2 Tbsp sugar
1 stick of butter (1/2 cup), melted
1/8 tsp cinnamon

For the cheesecake layer:
16 ounces softened cream cheese (I used 1/3 less fat), room temperature
1/2 cup sour cream (light works fine)
2 eggs, beaten
1 tsp vanilla
1/2 cup sugar

For the blueberry pie filling:
2 cups fresh blueberries
1/2 cup water
1/3 cup sugar
1 1/2 Tbsp cornstarch mixed with 2 Tbsp cold water

Preheat oven to 350 degrees.  Pulse crackers with sugar in a food processor and melt a stick of butter in the microwave.  (I like to use the butter wrapper and butter the pie tin before filling)  Mix crumbs with butter and press evenly into a 9 inch aluminum pie pan.  Bake for 8 minutes.  Remove from oven and cool.  Reduce oven temperature to 325 degrees.

In a bowl, beat cream cheese until smooth.  Add sour cream, vanilla and sugar.  Beat until smooth.  Add beaten eggs and beat mixture until well combined.  Pour into cooled crust and bake on center rack at 325 degrees for about 40-45 minutes.  Center will look slightly jiggly, but pie will be set around the edges and it should not be browned.  Cheesecake will firm up as it chills.  Cool completely, then place in refrigerator to chill thoroughly.

For the blueberry pie filling, cook berries, water and sugar in a heavy saucepan until a boil is reached.  Reduce to a low simmer and cook covered for 3 minutes, stirring once or twice to prevent sticking.  Remove from heat.  Mix cornstarch with water, stir into blueberry mixture.  Return to a boil until thickened, not quite a minute, stirring constantly.  Cool completely in another bowl until room temperature.  Fold in 1/2 cup or so fresh berries to filling.  

Spoon berry filling evenly over pie and chill entire pie for a couple hours OR chill berry filling separately and top individual slices.  Garnish with fresh whipped cream and extra berries if desired.

Try these other fabulous pie recipes:

Princess Pie

Homemade Strawberry Pie

Rhubarb Cream Pie

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