18 Feb Fresh Blueberry Cheesecake Pie
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What could be better than fresh blueberries? Blueberries atop cheesecake made with Pillsbury pie crust, of course! Recipe from Betty Crocker
Servings | Prep Time |
8 slices | 35 minutes |
Cook Time | Passive Time |
40 minutes | 3 hours |
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What could be better than fresh blueberries? Blueberries atop cheesecake made with Pillsbury pie crust, of course! Recipe from Betty Crocker
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Ingredients
- 1 package Pillsbury™ refrigerated pie crust softened as directed on box
- 8 oz cream cheese softened
- 1 cup sour cream
- 2/3 cup sugar
- 2 eggs
- 1 tsp vanilla
Blueberry Topping
- 1/2 cup sugar
- 1 tbsp cornstarch
- 1/2 tsp ground cinnamon
- 1/4 cup water
- 2 tbsp lemon juice
- 2 cups fresh blueberries
Servings: slices
Units:
Instructions
- 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.
Recipe Notes
If you love the lemon-blueberry flavor combination, add 2 teaspoons grated lemon peel to the filling ingredients.
Do not overcook the blueberry toping since it will thicken as it cools.