Sunday, November 25, 2012

Blueberry Cheesecake Pie

Kim, the author of Just Baked, chose a pie theme for this month's What's Baking challenge.  Last year, I made a cheesecake for a holiday get together.  Everyone loved it and said they liked having an option that wasn't so traditional for the holidays. 

Part of what I like about the challenges is that I spend a lot of time looking through other people's blogs that I haven't ever looked at or haven't visited in awhile. I found this recipe on Mel's Kitchen Cafe.  Just reading her descriptions and seeing her pictures, had me hooked on this recipe.  Mel's Kitchen Cafe has some great recipes, so drop by her blog and check out other recipes like blue cheese and cheddar scalloped potatoes and Cuban street tacos.

Blueberry Cheesecake Pie
from Mel's Kitchen Cafe
For the Crumb Crust:9 large rectangular graham crackers (around 1 1/2 cups), crushed
2 tablespoons sugar
6 tablespoons melted butter

For the Cheese Custard:
8 oz. cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla extract
2 eggs
For the Berries:
2 cups blueberries, rinsed
½ cup water
1/3 cup sugar
1 ½ tablespoons cornstarch mixed with 2 tablespoons cold water

1) Preheat the oven to 325 degrees.
2) In a small bowl, combine the crushed graham crackers, sugar and butter. Pat the crumb mixture into a 9-inch pie pan and bake for 8 minutes, until very lightly browned and set. Let the crust cool completely before filling. Leave the oven on.
3) In a medium bowl, combine the cream cheese, sugar, and vanilla and beat until thoroughly mixed and smooth. Add the eggs and beat well.
4) Pour into the cooled shell and bake until just set, 25-30 minutes. Remove from the oven and let cool completely.
5) While the cheesecake is baking, combine the berries, water, and sugar in a medium saucepan and bring to a boil. Reduce the heat and simmer, covered, for 5 minutes, stirring once or twice to prevent sticking. Remove from the heat and add the cornstarch mixture. Return to a boil and cook for one minute, stirring constantly, until the mixture is thickened. Remove from the heat and cool until lukewarm.
6) Spoon the berries over the custard. Chill for at least one hour before serving.


This pie was really easy to make and very delicious as well.  I have never made a berry mixture to go on top of a dessert, and I learned that it is super easy.   This pie isn't very heavy, so it'd be a great dessert for a holiday with lots of heavy fare.  I'm glad that I continued the cheesecake "tradition" and look forward to next year's cheesecake.

Check out Kim's blog at the beginning of December to see the roundup of great pies!

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