Blueberry Cream Cheese Pie

A creamy twist on a classic – this pie will quickly become your new favorite dessert!

Prep:
40
minutes
Cook:
30
minutes
TOtal:
190
minutes

Ingredients

Crust

  • 1 1/2 cups crushed graham crackers (about 12 full cracker sheets, ~170g)
  • 1/4 cup granulated sugar (50g)
  • 6 tablespoons melted butter (85g)

Filling

  • 8 ounce (1 block) cream cheese, softened (room temperature, 8 ounces, 226g)
  • 1/2 cup granulated sugar (100g)
  • 2 large eggs

Topping

  • 1 can blueberry pie filling (21 ounces, 595g)

Instructions

Prepare the Crust

  1. Preheat the oven: Preheat your oven to 350°F
  2. Crush the graham crackers: If using whole crackers, crush them in a food processor or place them in a Ziploc bag and smash them with a rolling pin until fine crumbs form.
  3. Mix the dry ingredients: In a medium bowl, stir together the graham cracker crumbs and granulated sugar.
  4. Add melted butter: Pour in the melted butter and mix until the crumbs are evenly coated. The mixture will look crumbly.
  5. Press the crust: Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate. For best results, use the back of a measuring cup to press it evenly.
  6. Bake the crust: Bake for 10 minutes.
  7. Cool: Remove from the oven and let the crust cool.
  8. Prepare the filling: While the crust is cooling, start preparing the filling.

Prepare the Filling

  1. Beat the cream cheese: In a mixing bowl, beat the softened cream cheese for about 30 seconds to remove any lumps.
  2. Add sugar: Add the granulated sugar and continue beating until the mixture is smooth and fluffy.
  3. Incorporate the eggs: Add the eggs one at a time, blending well after each addition to ensure a smooth filling.
  4. Pour and bake: Pour the cream cheese mixture into the cooled crust. Bake at 350°F for 25–30 minutes, or until the center is set and slightly jiggly.
  5. Cool to room temperature: Remove the pie from the oven and let it cool completely at room temperature.
  6. Chill the pie: Cover the pie tightly with plastic wrap (ensuring the wrap doesn’t touch the cream cheese surface) and chill for at least 2 hours or overnight.

Add the Topping

  1. Add the blueberry topping: Spoon the blueberry pie filling over the chilled cream cheese filling layer. Spread it evenly to cover the entire surface.
  2. Chill until serving: Place the pie back in the refrigerator and chill until ready to serve.
  3. Garnish and enjoy: Top with whipped cream or whipped topping just before serving for an extra touch of sweetness. Slice and enjoy!

Makes 8-10 servings