I love blueberries. I also love cheesecake. If you’ve been around Dianne’s Dishes for a while you’ve seen those phrases played out here before. What happens when you have blueberries you need to use, a pie crust that needs to be used as well, along with a block of cream cheese? You make Blueberry Cheesecake Pie!
This is an extremely simple pie to make, though it looks like it might not be. Remember though that look can be deceiving! A few simple steps, a nice bake in the oven and voila…The perfect dessert for the blueberry and/or cheesecake lover in your midst!
What You’ll Need:
1 unbaked pie crust (Note: You can make one yourself, or buy one at the store.)
18 ounces of fresh blueberries
1/3 cup of organic can sugar
The zest of one lemon
The juice of one lemon
1/3 cup of unbleached all purpose flour
1 – 8 ounce package of cream cheese, softened
1/2 cup of organic cane sugar
Preheat oven to 350 F.
Press pie shell in to an ungreased pie dish:
Add blueberries, 1/3 cup of organic cane sugar, lemon zest and juice to a medium sized pot. Cook over medium heat stirring frequently until blueberry sauce forms. This usually takes 5-8 minutes. Stir in flour and cook for an additional minute until slightly thickened:
Set aside and let cool.
In a mixing bowl blend together cream cheese, 1/2 cup of organic cane sugar and eggs until smooth. Pour into your prepared pie shell:
Pour cooled blueberry mixture into the center of the cream cheese mixture:
Place pie dish on to a baking sheet and bake in the preheated oven for 30-35 minutes until crust is lightly golden and the cheesecake layer is set:
Remove from oven and let cool to room temperature (at least 4 hours) and then serve.
Notes: No notes for this one.