Pioneer Woman Blueberry Cream Cheese Pie

This Pioneer Woman Blueberry Cream Cheese Pie is prepared using cream cheese, sour cream, graham cracker crumbs, eggs, and blueberries. This Blueberry Cream Cheese Pie recipe creates a dessert that takes about 24 hours to prepare (including chilling time) and can serve up to 12 people.

Pioneer Woman Blueberry Cream Cheese Pie Ingredients

For the Crust:

• 2 cups graham cracker crumbs
• 1/2 cup salted butter, melted
• 2 tbsp granulated sugar

For the Filling:

• 4 packages (8 oz each) of cream cheese, room temperature
• 1/2 cup sour cream
• 1 1/4 cups granulated sugar
• 2 tbsp all-purpose flour
• 1/2 tsp salt
• 4 large eggs, room temperature
• 1 tbsp vanilla extract
• 1 tbsp lemon juice
• 2 tsp lemon zest
• 1 cup blueberries

For the Topping:

• 3 cups blueberries
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• Pinch of kosher salt

How To Make Pioneer Woman Blueberry Cream Cheese Pie

1. Prepare for Baking: Start by preheating your oven to 325°F (163°C), ensuring it reaches the right temperature for baking.
2. Prepare the Crust: Combine 2 cups of graham cracker crumbs, 1/2 cup of melted salted butter, and 2 tablespoons of granulated sugar in a bowl. Mix these ingredients thoroughly to create a consistent, crumbly texture for your crust.
3. Form the Crust Base: Press the mixed crust ingredients evenly into the bottom of a 9-inch springform pan, which has been wrapped in foil and sprayed with nonstick cooking spray, to form a solid base.
4. Bake the Crust: Place the crust in the preheated oven and bake for 10-12 minutes, or until it is lightly golden. After baking, allow the crust to cool on a wire rack for about 30 minutes.
5. Mix the Filling: In a large bowl, beat 32 ounces of room temperature cream cheese until smooth, then add 1/2 cup of sour cream, 1 1/4 cups of granulated sugar, 2 tablespoons of all-purpose flour, and 1/2 teaspoon of salt, beating until the mixture is creamy.
6. Add Eggs and Flavorings: Continue adding to the filling by incorporating one egg at a time, ensuring each is fully integrated before adding the next. Blend in 1 tablespoon of vanilla extract, 1 tablespoon of lemon juice, and 2 teaspoons of lemon zest.
7. Fold in Blueberries: Gently fold 1 cup of blueberries into the cream cheese mixture, ensuring they are evenly distributed without crushing the berries.
8. Bake the Cheesecake: Pour the filling over the cooled crust in the springform pan, place it inside a larger roasting pan, and carefully add hot water to halfway up the sides of the springform pan. Bake for 1 hour 20 minutes to 1 hour 30 minutes, until the edges are set but the center slightly jiggles.
9. Cool: After turning off the oven, let the cheesecake sit inside with the door slightly open for 15 minutes, then remove and let it cool at room temperature for 2 hours. Refrigerate for at least 8 hours.
10. Make the topping and serve: For the topping, cook 3 cups of blueberries with 1/4 cup of sugar and 1 tablespoon of lemon juice over medium heat for 12-15 minutes, then cool and refrigerate. Spread the cold blueberry topping over the chilled cheesecake before serving.

Recipe Tips

• Use Fresh Ingredients: Ensure all your dairy products like cream cheese and sour cream are fresh for the best flavor and texture.
• Pre-Bake Crust: Always pre-bake your graham cracker crust to prevent it from becoming soggy once the filling is added.
• Room Temperature Ingredients: For the smoothest filling, make sure your eggs and cream cheese are at room temperature before mixing.
• Water Bath: Using a water bath during baking helps avoid cracks in your cheesecake by ensuring gentle and even cooking.
• Gentle Folding: When adding blueberries to the filling, fold them in gently to avoid crushing the berries and bleeding into the mix.

What To Serve With Blueberry Cream Cheese Pie

Serve your Blueberry Cream Cheese Pie with a scoop of cinnamon ice cream, a drizzle of honey, toasted almonds, a sprinkle of powdered sugar, or a dollop of whipped cream.

You can also pair it with mint leaves for a refreshing touch or a few edible flowers for a beautiful presentation.

How To Store Blueberry Cream Cheese Pie

To Refrigerate: Cover your Blueberry Cream Cheese Pie with plastic wrap or place it in an airtight container. It will stay fresh in the refrigerator for up to 5 days. Make sure it’s thoroughly chilled before covering to avoid condensation.

To Freeze: This pie does not freeze well due to its creamy texture. Freezing can cause the filling to separate and become grainy, compromising the quality.

Pioneer Woman Blueberry Cream Cheese Pie Nutrition Facts

• Calories: 490 kcal
• Carbohydrates: 42g
• Protein: 8g
• Fat: 34g
• Saturated Fat: 19g
• Cholesterol: 150mg
• Sodium: 430mg
• Potassium: 180mg
• Fiber: 2g
• Sugar: 30g

Frequently Asked Questions

Can I use a different type of berry in this pie?

Yes, you can substitute blueberries with other berries like raspberries or blackberries. Ensure they are fresh and gently folded into the filling to avoid crushing them.

How do I know when the cheesecake is perfectly baked?

The cheesecake is done when the edges are firm, but the center still has a slight jiggle when you gently shake the pan. This indicates a creamy texture once cooled.

Can I make the cheesecake without a water bath?

While you can bake the cheesecake without a water bath, using one helps prevent cracks and ensures an evenly cooked, moist filling. It’s recommended for the best results.

Check out More Recipes From Pioneer Woman:

• Pioneer Woman Peanut Butter Fudge
• Pioneer Woman Strawberry Jam
• Pioneer Woman Cranberry Nut Bread