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Fresh Blueberry Cheesecake Pie. Classic cheesecake, baked on a graham and vanilla wafer crust and topped with a whole pie's worth of homemade pie filling!

Fresh Blueberry Pie Cheesecake

Servings 8


For the crust:

  • 1 1/2 cups graham cracker and vanilla wafer crumbs see recipe notes
  • 1/4 cup granulated sugar
  • 6 Tablespoons salted butter melted

For the cheesecake:

  • 1 pound cream cheese room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup sour cream room temperature
  • 1 Tablespoon cornstarch
  • 2 large eggs room temperature
  • 1 teaspoon vanilla
  • 2 teaspoons lemon juice freshly squeezed
  • 1 pinch lemon zest

For the blueberry pie topping:

  • 1 recipe Fresh Blueberry Pie Filling see recipe notes for link


  1. Preheat oven to 325 degrees F. 

Make the crust:

  1. Crush the graham crackers and cookies until they are fine crumbs. I used a food processor, but you can place them in a sturdy zip top bag and crush them with a rolling pin or the bottom of a measuring cup.

  2. Add sugar and the melted butter to the crumbs and pulse a few times until fully combined. (If you didn't use a processor, just mix the crumbs, sugar and butter in a bowl.)

  3. Press evenly into the bottom of a 9" deep dish pie pan. Bake for 8 minutes. Remove from oven and set aside to cool.

Make the cheesecake:

  1. In a large bowl, beat softened cream cheese with an electric mixer for a minute, just until creamy. Add the sugar, sour cream and corn starch and beat until well blended.

  2. Add vanilla, lemon juice and zest. Then add eggs, one at a time and beat on low until fully combined. No need to beat excessively at this stage. We don't want to beat air into the mixture, just fully combine it. Pour into cooled crust.

  3. Bake for 30-40 minutes or until the center is set. Turn the oven off, open the door wide and leave the cheesecake in the oven for an hour.

  4. After an hour has passed, remove the cheesecake from the oven and allow to cool to room temperature. Then, chill in the refrigerator for at least 6 hours or overnight. 

  5. While the cheesecake is cooling, or while it's chilling in the refrigerator, make the blueberry pie filling. See recipe notes for link to that recipe. Once the pie filling has cooled, spoon it evenly over the cooled cheesecake. Chill the now berry topped cheesecake in the refrigerator until serving to allow the topping time to set up. 

  6. Store leftover cheesecake in the refrigerator.

Recipe Notes

*Best to start this recipe the day before you want to serve it. The cheesecake needs a long time to cool and then chill in the refrigerator. I made the cheesecake one day and the filling the next day.

*Insure your cream cheese, sour cream and eggs are at room temperature before beginning the recipe. I leave them out for 2-4 hours. That being said, sometimes I don't leave the sour cream out because a few seconds in the microwave brings it to room temp quickly. Just don't overheat it. 

*Here is the recipe link for Fresh Blueberry Pie Filling.

*Check out my chocolate chip cherry cheesecake post for lots of tips for cheesecake success.

*I used 9 rectangular sheets of graham crackers and 8 vanilla wafers for my crust. You can use any combination as long as you get to about 1 1/2 cups of crumbs.

*You can lighten up the recipe a bit by using light cream cheese and light sour cream.

*Do not use pre-whipped cream cheese. Use cream cheese that comes in solid block form. I used two, 8 ounce blocks of Philadelphia cream cheese.

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