I shouldn't really be writing this post right now.
Because my pictures do not do this cheesecake/pie justice and I'm sure that the words I'll use to describe it won't either. The bad pictures happened because we didn't have any cornstarch in the house, but I wanted to make this so badly that I went without the cornstarch and as a result, the filling was a lot, uhhhmm ... more runny than it should have been. So photographing this pie was very messy and super difficult. And me not doing this dessert justice through my written descriptions is happening because I'm just not the greatest writer.
But bear with me because this is worth it! Speaking of which, I'm really not sure whether to refer to this dessert as a cheesecake or as a pie throughout this post. It's is a cheesecake, but it's baked in a pie plate and it has a blueberry fruit topping which is very similar to a pie filling. I guess it's kind of a hybrid, so I'm just going to refer to it as a "cheesecake/pie."
Not that we've got that confusing stuff out of the way, let's talk dessert.
My blueberry infatuation is insane this summer! It's the only fruit with which I've been baking. And you guys know that I'm not a fruit person, but I just can't resist when it comes to the blueberries this summer. I've been putting them in everything. I've made lots of desserts with them, but I've also been putting them in my post-workout smoothies too. This cheesecake/pie is my newest favorite way to enjoy my favorite summer berry. If you wanted, you could substitute a different type of berry for the blueberries in this recipe, but I highly recommend sticking with the blueberries!
You can't go wrong with the traditional graham cracker crust and cheesecake filling [oooooh and this cheesecake filling is particularly good - so velvety and creamy!], but when you add the blueberry topping, it just takes this whole thing over the top [pun intended]. I've never been big on fruit fillings, but this blueberry mixture has converted me. I loved it so much!
Blueberry Cheesecake Pie
1-1/2 cups graham cracker crumbs
4 tablespoons brown sugar
pinch of salt
1/3 cup butter, melted
8 ounces cream cheese, softened
1/3 cup sugar
1-1/2 teaspoons lemon juice
1-1/2 teaspoons vanilla extract
2 cups fresh blueberries
1/2 cup water
1/3 cup sugar
1-1/2 tablespoons flour whisked into 2 tablespoons water
Preheat oven to 350 degrees. In a bowl, whisk together graham cracker crumbs, brown sugar and salt. Drizzle in melted butter. Mix until crumbs are evenly moistened. Press this mixture onto the bottom and up the sides of a 9" pie plate. Bake for 8-9 minutes. Cool on a wire rack while preparing filling.
In a large mixing bowl, cream cream cheese and sugar until light and fluffy. Add eggs, lemon juice and vanilla extract and mix until creamy and no lumps remain. Pour into the cooled crust and bake for about 25 minutes, or until set, but the top is not browned at all. Cool to room temperature and then refrigerate for one hour.
Meanwhile, prepare topping by combining blueberries, water and sugar in a medium saucepan over medium-high heat. Bring to a boil, then cover and reduce heat to low and simmer for 5 minutes. Uncover, stir in the flour mixture, increase the temperature to medium and bring to a boil. Boil, stirring constantly, for one minute. Remove from heat and let cool to room temperature. Spoon topping over chilled cheesecake. Refrigerate for at least an hour before serving. Cover any leftovers and store in the refrigerator for up to five days.
(adapted from: brown eyed baker)
This is one of my favorite things I've made in a while!