Blueberry-Cheese Pie

by Kimberly Hickok

This recipe has been a family favorite for years. It’s lighter than a traditional cheesecake and is quick and easy to make. I’ve adapted this from Williams-Sonoma’s Pies & Tarts cookbook. I originally bought the cookbook in 1992 and have looked for copies to give as gifts since then. It’s no longer in print but you can find it on Amazon. I highly recommend this cookbook!

Now on to the recipe –

SHORTCUTS: Buy a ready made pie crust, top with fresh berries or fruit (peaches are great!) if they’re in season – also, you can use frozen berries for the sauce. In the winter I used a combination of mixed frozen berries – blueberries, blackberries and raspberries – and it’s a real winner!

Blueberry-Cheese Pie
 
Prep time
Cook time
Total time
 
A decadent and lighter version of a blueberry cheesecake.
Author:
Recipe type: Dessert
Serves: 4-6
Ingredients
  • Crumb Crust:
  • 1½ cups graham cracker crumbs
  • 1 tbsp. sugar
  • ½ cup butter, melted
  • Cheese Custard:
  • 8 oz. neufchatel or light cream cheese, at room temperature
  • ⅓ cup sugar
  • 1 tsp. vanilla extract
  • 2 eggs
  • Berries:
  • 2 cups blueberries
  • ½ cup water
  • ¼ cup sugar
  • 1½ tbsp cornstarch mixed with 2 tbsp. fresh lemon juice
Instructions
  1. Preheat oven to 325F
  2. If making the crust from scratch, combine the crumbs and sugar with the melted butter. Press into a 9" pie pan. (Tip: Use the back of a soup spoon to press the mixture into the pie pan.)
  3. Bake for 8-10 minutes at 325F.
  4. Let the crust cool.
  5. While the crust cools, combine the cheese custard ingredients, beat until smooth. Pour into cooled pie crust and bake 25 - 30 minutes. It's ready when the center is set, firm to touch.
  6. While the custard bakes, bring the berries, water and sugar to a boil.
  7. Reduce and simmer, covered, for 3-5 minutes.
  8. Add cornstarch mixed with the lemon juice, bring the mixture back to a boil for a minute, stirring constantly.
  9. Let the mixture cool to room temperature.
  10. Pour berry mixture over the cooled pie.
  11. Chill for at least an hour - serve and enjoy!

The finished product:

              Blueberry Cheese Pie

You may also like

2 comments

Jill Yard July 13, 2010 - 3:08 am

Wow, does that ever sound delicious! Blueberries are in now at Hand Melon Farm. I plan to go picking this weekend. I’ll try my modified gluten free version and let you know how it goes!

Reply
Kim July 13, 2010 - 3:59 am

I’d love to share your gluten free recipe – you can post it in the discussions section on the Facebook page and I’ll update the blog too. Thanks Jill!

Reply

Leave a Comment

Rate this recipe: