Blueberry Cheesecake Pie Recipes

FRESH BLUEBERRY CHEESECAKE PIE

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.

BLUEBERRY CHEESECAKE

Steps:

• Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.
• Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
• Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.
• Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.

BLUEBERRY CHEESECAKE PIE

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

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.