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My review
Blueberry Cheesecake Pie
Odessa Mabry
"Delicious cheesecake with fresh blueberry topping."
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Ingredients
servings 921 calsOriginal recipe yields 6 servings (1 - 8x12 inch pan)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine graham cracker crumbs, melted butter and 1/2 cup sugar. Press into the bottom of an 8x12 inch baking pan.
- In a large bowl, combine cream cheese, eggs and 1/2 cup sugar. Beat until smooth. Spread cream cheese mixture over crust.
- Bake at 350 degrees F (175 degrees C) for about 15 minutes.
- For the blueberry filling: In a large sauce pan, combine blueberries, water, corn starch and 1 cup sugar. Cook and stir until thick.
- Spread blueberry filling over baked cream cheese mixture. Let cool. Top with whipped topping. Refrigerate overnight before cutting into squares and serving.
Nutrition Facts
Per Serving: 921 calories; 47.6 g fat; 121.5 g carbohydrates; 8.3 g protein; 134 mg cholesterol; 363 mg sodium. Full nutrition
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Reviews
Read all reviews 4955 Ratings
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Most helpful positive review
5/14/2010
Excellent and five stars with a few changes. This recipe had a good foundation, but also had some glitches, an unnecessarily large amount of sugar being one of them. I worked with this just a li...
Most helpful critical review
1/8/2004
I think this had potential, but as a virgin cheesecake baker I wish the recipe indicated I should cool the cheesecake layer before adding the blueberries. Everything blended and I wound up with...
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5/14/2010
Excellent and five stars with a few changes. This recipe had a good foundation, but also had some glitches, an unnecessarily large amount of sugar being one of them. I worked with this just a li...
7/3/2005
I read the reviews and "kicked this up a notch" so to speak. Anyways I used 2 cups of graham crackers, 7 tbs butter, doubled the cream cheese as everyone else suggested, added 1 tsp vanilla to t...
7/5/2004
Great dessert recipe! Take my advice and double the cheese mixture and bake for 30 min. use a 9 by 12 in. pan, I don't think they make an 8 by 12 in. Also you get many more servings for this ...
1/8/2004
I think this had potential, but as a virgin cheesecake baker I wish the recipe indicated I should cool the cheesecake layer before adding the blueberries. Everything blended and I wound up with...
8/16/2005
I made this with fresh picked wild blueberries and it was amazingly good, but a bit too sweet. I cut it in half, but is didn't seem sweet enough. Next time, 3/4 of a cup. I didn't double the cre...
7/5/2006
This was a hit! I did change a few things. I doubled the cheesecake portion, cut the sugar to 3/4 cup, and used a 1/2 cup of sour cream. In the blueberry topping I cut the corn starch in 1/2 as ...
3/1/2005
Excellent! I took the advice of others and double the cheesecake layer and I'm glad I did. This was super easy and was gobbled up very quickly. I'll definitly be making this again, and will e...
8/5/2010
This recipe was sooooo good! I omitted the whipped cream topping because I didn't have any and it was great without it. I also made the dish in a 9x13 pan.. so I doubled the crust and cheesecake...
5/20/2010
I only used the recipe for the cheesecake and didn't do the topping, but instead poured a can of cherry pie filling over the top. Was very delicious and thanks for a perfect recipe!!