Blueberry Cheesecake Pie Recipe


  • 1 can (21 ounces) Duncan Hines or Wilderness More Fruit Blueberry Pie Filling & Topping, divided
  • 1 teaspoon grated lemon rind, divided (optional)
  • 1 6-ounce graham cracker pie crust
  • 8 ounces softened cream cheese
  • 1 can (14 ounces) sweetened condensed milk
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 2 large eggs

Blueberry Cheesecake Pie Recipe

  1. Preheat oven to 425°F.
  2. Combine 1 cup COMSTOCK&reg or WILDERNESS&reg Blueberry Pie Filling with 1/2 teaspoon lemon rind (optional); pour into crust. Bake 15 minutes. Chill remaining filling.
  3. Beat cream cheese until fluffy in large mixing bowl. Gradually beat in sweetened condensed milk, lemon juice, vanilla and remaining 1/2 teaspoon lemon rind (optional). Add eggs one at a time, mixing after each; pour mixture over blueberry filling in crust.
  4. Reduce oven temperature to 350°F. Bake 25 minutes or until set. Cool. Chill.
  5. Serve with remaining chilled blueberry filling.

Source: STL Cooks

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