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Fresh Blueberry Cheesecake Pie
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Prep Time:
35 minutes
Total Time:
4 hours 55 minutes
Indulge in our dreamy blueberry cheesecake pie with a flaky crust and gooey blueberry topping. Perfect for any event, this dessert will steal the show. Don't wait to grab a slice of this unforgettable treat!
Ingredients:
  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1 package (8 oz) cream cheese, softened
  • 1 cup sour cream
  • 2/3 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 2 tablespoons lemon juice
  • 2 cups fresh blueberries
Instructions:
  • Preheat the oven to 425°F. Carefully unroll the crust and place it in a 9-inch pie plate without greasing. Press the crust firmly against the sides and bottom. Fold and press the excess crust to create a thick edge; flute the crust. Line the crust with a 10-inch parchment paper or foil circle. Fill the bottom of the crust with metal or ceramic pie beans (you can use rice or dry beans as a substitute). Bake for 10 minutes.
  • Lower the oven temperature to 375°F. Take out the parchment paper and beans from the crust. Put the crust back in the oven and bake for an extra 4 to 6 minutes, until the bottom appears dry and begins to lightly brown.
  • In a large bowl, combine cream cheese, sour cream, sugar, eggs, and vanilla. Mix with an electric mixer on medium-high speed until just blended. Pour the mixture into the crust.
  • Protect the crust by covering the edges with foil to avoid too much browning. Bake for 25 to 30 minutes until the filling is firm but the center remains slightly wobbly. Let it cool at room temperature for 1 hour before serving.
  • In a 1 1/2 quart saucepan, combine sugar, cornstarch, and cinnamon. Add water and lemon juice, stirring until smooth. Mix in 1 cup of blueberries. Bring to a boil over medium heat, stirring continuously. Boil for 2 minutes until thickened and most of the blueberries have popped. Fold in the remaining 1 cup of fresh blueberries.
  • Smoothly layer the blueberry mixture on top of the chilled cheesecake. Chill for a minimum of 3 hours before serving. Keep stored in the refrigerator.

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