Blueberry Cheesecake Pie is rich and creamy cheesecake but made extra easy in pie form and extra delicious with vanilla wafer crust!
I am obsessed with this Blueberry Cheesecake. The cheesecake alone is decadent perfection but smother it with sweet and tangy homemade blueberry sauce and you have a new favorite dessert you will be making again and again!
Easy Blueberry Cheesecake
I have really been into blueberries lately with my latest “sweet posts” being Blueberry Muffins with Lemon Glaze and Blueberry Muffin Cake and now this Blueberry Cheesecake Pie but I thought this dessert was SO perfect for the 4th of July, I had to post it right away. Plus, ’tis the season for bursts of sweet and tangy berries!
I really wanted to make a blueberry cheesecake, but instead of making a traditional cheesecake that requires a spring form pan and 5 8oz. blocks cream cheese, I decided to make a Blueberry Cheesecake Pie that is less intimidating/overwhelming but equally delicious. Or more delicious. I took this Blueberry Cheesecake Pie to an end of school bonfire/party, and it was gone in minutes.
And bonus, this Blueberry Cheesecake boasts a vanilla wafer crust! I have always used vanilla wafers in my mini cheesecakes but for some reason hadn’t tried them on any pies/full size cheesecakes – until this beauty. You will love the buttery, vanilla crumble crust. I prefer it to graham cracker crusts and can’t wait to hear what you think!
I originally tried making this Blueberry Cheesecake Pie NO BAKE and although it was delicious, it wasn’t nearly as delicious as baked cheesecake. There is just something so magical about velvety cheesecake that cannot be replicated without baking. And because this is a “cheesecake pie” with less cream cheese, you won’t run into any issues with cracking (not that it matters because its all smothered in blueberry sauce), and you won’t run into any issues with your water bath leaking because the cheesecake is baked in a pie pan and not a spring form pan. Winning.
How do you make a blueberry cheesecake?
HOW TO MAKE CHEESECAKE CRUST:
- Combine vanilla wafers, sugar and butter in medium bowl until crumbs are evenly moistened.
- Press evenly onto the bottom and up the sides of an ungreased 9-in. pie pan.
- Bake at 350 degrees F for 8-10 minutes or until crust just begins to brown. Cool completely.
HOW TO MAKE CHEESECAKE FILLING:
- Beat cream cheese until very smooth, about 1 minute.
- Beat in sugar and continue to beat for 3 minutes.
- Beat in eggs then egg yolk, one at a time just until combined after each addition.
- Beat in sour cream and vanilla and beat until very creamy, about 1 minute. The sour cream and egg yolk make this Blueberry Cheesecake extra smooth and rich and so addicting.
- Pour cheesecake filling over cooled crust.
Do I need a water bath for cheesecake?
How long do you bake a cheesecake at 325 degrees?
How do you know if a cheesecake is done?
How do I Cool Cheesecake?
We need to gently cool our Blueberry Cheesecake in order to prevent cracking due to immediate temperature changes. To cool cheesecake:
- Turn off your oven when the Blueberry Cheesecake is done and crack open the oven door.
- Allow your cheesecake to cool in oven for 30 minutes
- Remove cheesecake to a wire rack to cool completely.
- Chill in refrigerator for at least 4 hours, best if overnight.
How to Make Blueberry Topping For Cheesecake
How To Make Blueberry Topping:
- Add orange juice, lemon juice, sugar, and cornstarch to a medium saucepan, whisk until cornstarch is dissolved and bring to a boil, stirring occasionally.
- Boil approximately 5 minutes, or until thickened then add blueberries and simmer 5 minutes or until a few berries have burst but most are still whole. Stir in vanilla.
- Taste and add lemon zest from 1 lemon if desired for more tang.
- Chill in the refrigerator in an airtight container separate from the cheesecake. Blueberry Sauce will thicken as it chills.
- When ready to serve, spoon blueberry sauce over cheesecake and serve.
How Do I keep My Cheesecake From Cracking?
- Use a water bath: As previously mentioned, the hot water insulates the outer edges of the cheesecake, so the edges don’t bake faster than the middle.
- Room temperature ingredients: Room temperature eggs, sour cream and softened cream cheese allow them to mix more easily and evenly and reduces the risk of cracks. Properly softened cream cheese will also be smooth without any lumps.
- Mix well: Mix your cream cheese and butter very will until it is light and fluffy.
- Don’t peak! It is paramount that you don’t open the oven while your Blueberry Cheesecake is baking to prevent cracking. Opening the door dramatically lowers the temperature and causes your cheesecake to sink and crack.
- Don’t overbake: Over baking the cheesecake causes the filling to shrink and crack. You want the edges to be firm but the center to wobble slightly when shaken.
- Cool gently: Sudden changes in temperature can cause cracks so by allowing the cheesecake to cool in the oven and then on the counter before placing it in thee refrigerator lets it gradually adjust to each temperature.
- Fix cracks: If your Blueberry Cheesecake still cracks, then hide them with Blueberry Sauce!
Now dig in and tell me this is not the most delicious Blueberry Cheesecake you have ever had the pleasure of eating. Happy early 4th!
Looking for more Cheesecake Recipes?
- Layered Pumpkin Cheesecake
- Key Lime Cheesecake Sugar Cookie Cups
- Raspberry Chocolate Cheesecake
- Eggnog Cranberry Cheesecake
- German Chocolate Cheesecake
- Strawberry Cheesecake
Want to try this Blueberry Cheesecake Pie?
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