Blueberry Cheesecake Pie

Step 1

Rinse the blueberries. Set aside to drain.

Step 2

In a large saucepan, add the sugar, cornstarch, water, salt, and heat over medium, stirring until everything is well mixed. Add the 4 cups of blueberries, raise the heat and bring to a boil, stirring often until the liquid mixture has thickened to your liking.

Step 3

Remove the pan from the heat, add the lemon juice and zest, stir then add the remaining blueberries, stirring gently.

Step 4

To cool, add the filling to a large bowl and set aside. Use once cooled or refrigerate until needed.

Step 5

To assemble the cheesecake pie, pour the entire batch of blueberry pie filling atop the cheesecake and serve.

Step 6

*Reminder: This recipe needs to chill overnight so prepare the recipe the day before serving.

Step 7

Start preheating the oven to 325° F (160° C).

Step 8

Either zip the graham crackers and vanilla wafers in a food processor or smash them to crumbs in a plastic bag then measure out 1 1/2 cups.

Step 9

In a medium bowl, stir the crumbs, the sugar, and the melted butter together or combine everything in the food processor.

Step 10

Pour the crumb mixture into a 9” deep dish pie pan, pressing evenly around starting with the sides and ending with the bottom. Bake the crust for 8 minutes and let cool. Leave the oven on 325°.

Step 11

Add the cream cheese to the bowl of a mixer and beat on medium until fluffy, about 1-2 minutes. Scrape the bowl and add in the sugar, sour cream or yogurt, and cornstarch, beating on medium until well combined.

Step 12

Stir in the next three ingredients, vanilla, lemon juice and zest, then add the eggs one at a time. Beat on low speed until well mixed.

Step 13

Add the cheesecake batter to the cooled crust and bake until set, about 30-40 minutes. The edges will be puffy and slightly dry, the middle will be soft, underdone looking, and jiggly. Turn off the oven, open the door fully, and let the cheesecake and oven cool together for an hour.

Step 14

Remove the cheesecake and cool to room temperature after which chill in the refrigerator at minimum 6 hours but best overnight.