The Humpherys Family

Blueberry Cheesecake Pie

Recipe Added:  12/4/2011
Crumb Crust
2 cups graham cracker crumbs (9-10 crackers)
2 Tbsp brown sugar
¼ tsp cinnamon
1/4 tsp of salt
¼ cup butter, melted
Blueberry Topping
2 cups fresh blueberries
½ cup water
⅓ cup sugar
1½ Tbsp cornstarch + 2 Tbsp water

Cheesecake Filling
8 oz cream cheese, softened
⅓ cup sugar
2 eggs, room temperature
1 tsp lemon juice
1 tsp vanilla
Crust Preheat oven to 350 F. Whisk together cracker crumbs, brown sugar, cinnamon and salt. Drizzle in butter and until all crumbs are evenly moistened. Press into a 9" pie plate. Bake 8 minutes. Cool completely. Reduce oven temperature to 325 F.

Cheesecake Filling  With a mixer, beat cream cheese and sugar on medium speed until fluffy, about 2 minutes. Add eggs, lemon juice and vanilla, and beat on medium-low speed until smooth and no lumps remain. Pour filling into prepared crust and bake 25 minutes, or until set but not browned. Cool on rack to room temperature, then refrigerate at least 1 hour.

Blueberry Topping  Combine blueberries, water, and sugar in saucepan over medium-high heat. Bring to a boil, then cover, reduce heat to medium-low and simmer 5 minutes, stirring once. Uncover, stir in cornstarch mixture, increase temperature to medium and bring to a boil, stirring constantly, 1 minute. Remove from heat, cool to room temperature. Spoon topping over chilled cheesecake. Refrigerate at least 1 hour before serving. Cover and refrigerate leftovers for up to 5 days.
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