You can tell just by looking how creamy scrumptious this blueberry chocolate crust cheesecake pie is going to taste!
Blueberry Chocolate Crust Cheesecake Pie
Category: Dessert
You can tell just by looking how creamy scrumptious this blueberry chocolate crust cheesecake pie is going to taste!
- 1 1/2 cups chocolate crumbs
- 2 Tablespoon granulated sugar
- 1 stick of butter (1/2 cup), melted
- 1/8 teaspoon cinnamon
Chocolate Crumb Crust:
- 16 ounces cream cheese,at room temperature
- 1/2 cup sour cream
- 2 eggs, beaten
- 1 teaspoon pure vanilla extract
- 1/2 cup granulated sugar
Cheesecake:
- 2 cups fresh blueberries
- 1/2 cup water
- 1/3 cup sugar
- 1 1/2 Tablespoons cornstarch
- 2 Tablespoons cold water
Blueberry Filling:
- Preheat oven to 350 degrees.
- Grease a glass pie plate with butter.
- Melt the butter is a small saucepan over low heat. Shut off.
- Mix together crumbs, sugar and cinnamon. Mix the butter in and form a crumbly texture.
- Press into the pie plate. Place into the preheated oven and bake for 8-10 minutes.
- Remove and place on a cooling rack.
- Reduce the oven temperature to 325F.
Crust:
- Place the cream cheese in a large mixing bowl and using an electric mixer, beat until smooth.
- Add the sour cream, vanilla and sugar and mix in to combine.
- Add the eggs and mix in until well combines.
- Transfer to the prepared pie crust.
- Place into the preheated oven and bake for 40-45 minutes.
- The center should be jiggly. The outside edges by the crust should be set, but not brown.
- Remove and place onto a cooling rack.
- Cool to room temperature, then place into the refrigerator. Cover with a piece of plastic wrap and let cool before putting the blueberry topping for at least an hour.(*see below how to make the sauce)
- Remove from the refrigerator, pour the room temperature blueberry sauce on top, cover again, place into the refrigerator and let set at least 4 hours or overnight.
Filling:
- Place the berries, water and sugar into a heavy bottom saucepan. Bring the mixture to a boil. As soon as it starts to boil turn down to low. Simmer for about 3-4 minutes stirring as needed so it does not stick to the bottom of the pan.
- Meanwhile; stir the cornstarch into the 2 tablespoons of water. Stir the cornstarch mixture into the blueberry mixture.
- Turn the heat back up and bring to a boil, stirring the whole time. Cook for a minute or so. The mixture will thicken quickly. Shut off, remove from heat, transfer to a glass bowl and let cool to room temperature.
- Remove the chilled cheesecake pie from the refrigerator, pour the blueberry sauce on top.
Sauce:
