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Blueberry Cheesecake Pie

Prep Time: 15 min Cook Time: 40 min Makes: 10 servings

Ingredients

  • 1 (21 oz.) can blueberry pie filing, divided
  • 1 teaspoon grated lemon peel (optional), divided
  • 1 (9-inch deep dish or 10-inch) unbaked pie crust
  • 1 (8 oz.) package cream cheese, softened
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 2 large eggs
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract

Preparation Directions

  1. 1.
    HEAT oven to 425°F. Chill all but 1 cup blueberry pie filling. Combine 1 cup blueberry pie filling with 1/2 teaspoon lemon peel, if desired; pour into pie crust.
  2. 2.
    BAKE 15 minutes.
  3. 3.
    BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk, eggs, lemon juice, vanilla and remaining 1/2 teaspoon lemon peel (if desired). Pour over partially baked pie.
  4. 4.
    REDUCE oven temperature to 350°F. Bake an additional 25 minutes or until set. Cool. Chill. Serve with remaining chilled blueberry filling.