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Blueberry Cheesecake Pie

Yield: 8 servings
Prep Time: 1 hour 15 minutes
Cook Time: 40 minutes
Total Time: 1 hour 55 minutes

Ingredients

For the Crumb Crust:

  • 9 large (150 g) rectangular graham crackers, around 1 1/2 cups, crushed
  • 2 tablespoons sugar
  • 6 tablespoons (85 g) melted butter

For the Cheese Custard:

  • 8 oz. (227 g) cream cheese, softened
  • ⅓ cup (71 g) sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • Freshly grated zest from 1 lemon

For the Berries:

  • 2 cups blueberries, rinsed
  • ½ cup water
  • ⅓ cup (71 g) sugar
  • 1 ½ tablespoons cornstarch mixed with 2 tablespoons cold water

Instructions 

  • Preheat the oven to 325 degrees. In a small bowl, combine the crushed graham crackers, sugar and butter. Pat the crumb mixture into a 9-inch pie pan and bake for 8 minutes, until very lightly browned and set. Let the crust cool completely before filling. Leave the oven on.
  • Meanwhile make the cheese custard: in a medium bowl, combine the cream cheese, sugar, and vanilla and beat until thoroughly mixed and smooth. Add the eggs and beat well. Stir in the lemon zest. Pour into the cooled shell and bake until just set, 25-30 minutes. Remove from the oven and let cool completely.
  • While the custard is baking, combine the berries, water, and sugar in a medium saucepan and bring to a boil. Reduce the heat and simmer, covered, for 5 minutes, stirring once or twice to prevent sticking. Remove from the heat and add the cornstarch mixture. Return to a boil and cook for one minute, stirring constantly, until the mixture is thickened. Remove from the heat and cool until tepid.
  • Spoon the berries over the custard. Chill for at least one hour before serving.