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Blueberry Cheesecake Pie - This is my family's favorite dessert and its made extra easy in pie form! The cheesecake is creamy, rich and delicious and the homemade blueberry sauce is sweet and tangy and simply the best ever!
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Fresh Blueberry Cheesecake Recipe

This Blueberry Cheesecake is obsessive worthy. The cheesecake alone is decadent perfection but smother it with sweet and tangy homemade blueberry sauce and you have a new favorite dessert you will be making again and again! This Blueberry Cheesecake is also made extra easy in pie form and extra delicious with vanilla wafer crust! I’ve included detailed instructions, tips and tricks so you can make the PERFECT Blueberry Cheesecake, even if you've never made cheesecake before!
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 10 -12 servings
Author [email protected]

Ingredients

Vanilla Wafer Crust

  • 45 vanilla wafers (heaping 1-1/2 cups crumbs)
  • 2 tablespoons sugar
  • 6 tablespoons butter, melted

Cheesecake

  • 2 8 oz. blocks cream cheese softened
  • 2 eggs room temperature
  • 1 egg yolk room temperature
  • 1 cup sugar
  • 1 cup sour cream room temperature
  • 1 teaspoon vanilla extract

Blueberry Sauce

Instructions

  • Crust: Add vanilla wafer to a food processor and pulse until finely ground (or grind by hand). Add butter and sugar and pulse until evenly combined. Press evenly onto the bottom and up the sides of an ungreased 9-in. pie pan. Bake at 350 degrees F for 8-10 minutes or until the crust just begins to brown. Cool completely.
  • Cheesecake: Preheat the oven to 325°F. Beat the cream cheese until very smooth, about 3-5 minutes (no less!). Add the sugar and beat for 3 minutes. Beat in the eggs and egg yolk, one at a time, just until combined after each addition. Beat in the sour cream and vanilla just until combined. Pour the filling over the cooled crust.
  • Bake: Place the pie pan in a large roasting pan and add warm water until it reaches halfway up the sides of the pie pan. Bake for 45 minutes at 325°F. The cheesecake should still jiggle in the center (it will firm up after chilling), and the edges should be mostly set.
  • Cool: After 45 minutes, turn the oven off and crack the door open. Let cool in the cracked oven for 30 minutes. Remove the cheesecake from the oven and let it cool completely on a rack, then chill in the refrigerator for at least 4 hours, best if overnight.
  • Blueberry Sauce: While the Cheesecake is baking, prepare the Blueberry Sauce according to the directions (it will thicken as it chills). Chill in the refrigerator separate from the cheesecake.
  • Serve: When ready to serve, spoon the sauce over the cheesecake and serve.

Video

Notes

Don't miss the "how to make" recipe video at the top of the post!

How Do I keep My Cheesecake From Cracking?

  • Use a water bath: The hot water insulates the outer edges of the cheesecake, so the edges don’t bake faster than the middle.
  • Room temperature ingredients:  Room temperature eggs, sour cream and softened cream cheese allow them to mix more easily and evenly and reduces the risk of cracks.  Properly softened cream cheese will also be smooth without any lumps.
  • Mix well:  Mix your cream cheese and butter very will until it is light and fluffy.
  • Don’t peak!  It is paramount that you don’t open the oven while your Blueberry Cheesecake is baking to prevent cracking.  Opening the door dramatically lowers the temperature and causes your cheesecake to sink and crack.
  • Don’t overbake:  Over baking the cheesecake causes the filling to shrink and crack.  You want the edges to be firm but the center to wobble slightly when shaken.
  • Cool gently:  Sudden changes in temperature can cause cracks so by allowing the cheesecake to cool in the oven and then on the counter before placing it in thee refrigerator lets it gradually adjust to each temperature.
  • Fix cracks:  If your Blueberry Cheesecake still cracks, then hide them with Blueberry Sauce!