A Delightful Twist: Blueberry Cheesecake Pie

Looking for an easy and delicious dessert that combines the best of both worlds? Look no further than this delectable Blueberry Cheesecake Pie. With a graham cracker crust and a luscious blueberry filling, this pie is a winner! Whether you’re a fan of classic pie or creamy cheesecake, this recipe is sure to satisfy your sweet tooth. Let’s dive into the details and learn how to make this delightful treat.

Celebrating National Blueberry Pie Day

Did you know that April 28th is National Blueberry Pie Day? It’s the perfect opportunity to embrace the blueberry season, which runs from May to September. So, why not indulge in some blueberry pie to celebrate? And if you’re feeling adventurous, you can try making blueberry lemon hand pies or even blueberry pie ice cream. Remember to share your blueberry creations on social media using the hashtags #NationalBlueberryPieDay or #BlueberryPieDay, along with #RecipesForHolidays. For more exciting food holidays in April, be sure to check out my April Food Holidays page.

The Fascinating History of Blueberries and Blueberry Pie

Native to North America, wild blueberries were discovered by the Native Americans, who referred to them as “star fruits” due to their distinctive five-pointed shape. Blueberries gained popularity during the Civil War when sardine manufacturers turned to canning blueberries after losing access to southern markets. These canned blueberries became a favorite among union soldiers, sparking a love for blueberries that continues to this day. The first documented blueberry pie recipe appeared in the Appledore Cookbook in 1872. Since then, blueberries have become a staple of American cuisine, making Blueberry Pie one of the most beloved pie flavors in the United States.

Crafting the Perfect Blueberry Cheesecake Pie

Unlike traditional blueberry pie, this Blueberry Cheesecake Pie features a scrumptious graham cracker crust that adds an extra layer of flavor. The crust is made with a simple mixture of graham cracker crumbs, melted butter, and sugar. After pressing the crust into a pie plate and freezing it, it’s time to prepare the filling. The filling is a heavenly combination of cream cheese, sugar, eggs, lemon zest, vanilla extract, and blueberries. Once the filling is mixed, it is poured onto the frozen crust and baked to perfection. After cooling, the pie is topped with a generous serving of blueberry pie filling and chilled in the refrigerator for a few hours. The end result? A slice of pure indulgence!

Fun Facts About Blueberries

Before we conclude, let’s explore some fun facts about blueberries that you may find intriguing:

Washington and Oregon are the leading states in blueberry production in the USA, while Maine takes the top spot for producing wild blueberries.
Blueberry Pie holds the esteemed title of being Maine’s official dessert.
Blueberry plants can live up to an impressive 60 years.
There are two types of blueberry plants: Highbush blueberries, commonly found in grocery stores, and Lowbush blueberries, which are smaller, sweeter, and used in juices and jams.
Blueberries are packed with antioxidants and offer numerous health benefits.
Did you know that there are only 80 calories in 1 cup of blueberries?
Blueberries are one of the few foods that are naturally blue in color, adding beauty and vibrancy to your culinary creations.

Indulge in Blueberry Cheesecake Pie Today!

Are you ready to embark on a delightful culinary adventure? Why not try your hand at making this fantastic Blueberry Cheesecake Pie? With its buttery graham cracker crust, creamy cheesecake filling, and sweet blueberry topping, this pie is sure to impress. And if you’re feeling creative, you can even experiment with different variations, like adding chopped cherries or peaches. So, go ahead, grab your apron, and get ready to enjoy a slice of heaven!

Blueberry Cheesecake Pie Recipe

Yield: 8 servings Prep Time: 20 minutes Cook Time: 35 minutes Additional Time: 30 minutes Total Time: 1 hour 25 minutes

Ingredients

CRUST:

1½ cups graham cracker crumbs
6 tablespoons melted butter
¼ cup granulated white sugar

FILLING:

Two 8-ounce packages cream cheese, at room temperature
½ cup granulated white sugar
2 large eggs
1 teaspoon finely grated lemon zest
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup frozen blueberries (small, wild blueberries are best)

TOPPING:

21 ounces canned blueberry pie filling, chilled

Instructions

PREPARE THE CRUST:

In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar.
Use clean hands to press the mixture into a 9-inch pie plate.
Place the pie plate with the crust into the freezer for about 30 minutes, or until firm.

PREPARE THE FILLING:

Preheat the oven to 325 degrees F.
In a large bowl, use an electric mixer to combine the cream cheese, sugar, eggs, lemon zest, vanilla, and salt until smooth.
Gently stir in the frozen blueberries.
Scrape the filling into the frozen pie crust.

BAKE AND ASSEMBLE: