upside down blueberry pie cheesecake

Name: Upside Down Blueberry Pie Cheesecake
Prep time: 1 h
Cook time: 1 h
Yield: 8
Cuisine: American
Ingredients: CHEESECAKE; 1 package(s) Philly cream cheese (8 oz); 1 package(s) Cool Whip topping (8 oz); 1 can(s) sweetened condensed milk (14 oz); 1/3 cup(s) lemon or lime juice (fresh is best); 2 - single envelopes of non-flavored gelatin( i use knox); PIE FILLING; 1 cup(s) white granulated sugar; 1/3 cup(s) all-purpose flour; 1 tablespoon(s) fresh squeezed lemon juice; 4 cup(s) fresh blueberries (2 pints), rinsed, dried, and stems removed (you can use two large bags of frozen blueberries thawed, very well drained); 2 tablespoon(s) butter or margarine

★★★★★ 7

Slice of Upside Down Blueberry Pie Cheesecake on a plate.

review

a recipe by

michelle 'FLAME' kelley

@flameswithinice

baltic, CT

OK, I am hoping this one will bring me my first Blue Ribbon. I tried this because I had some leftover blueberries from Christmas. My husband really loves this one.

Blue Ribbon Recipe

Blueberry pie and cheesecake in one dessert? Wow! You'll keep coming back for one more bite... and later realize it is almost gone. In the flaky pie crust is a blueberry base that was fresh with a slight sugar crunch. The cheesecake layer is creamy and super delicious. This is a delicious pie!

— The Test Kitchen @kitchencrew

►

★★★★★ 7

serves 8

prep time 1 Hr

cook time 1 Hr

method Bake

Ingredients For upside down blueberry pie cheesecake

CHEESECAKE
1 pkg

Philly cream cheese (8 oz)
1 pkg

Cool Whip topping (8 oz)
1 can

sweetened condensed milk (14 oz)
1/3 c

lemon or lime juice (fresh is best)
2

single envelopes of non-flavored gelatin( i use knox)
PIE FILLING
1 c

white granulated sugar
1/3 c

all-purpose flour
1 Tbsp

fresh squeezed lemon juice
4 c

fresh blueberries (2 pints), rinsed, dried, and stems removed (you can use two large bags of frozen blueberries thawed, very well drained)
2 Tbsp

butter or margarine

How To Make upside down blueberry pie cheesecake

1
Prepare your favorite pie crust or you can use a 9 inch deep-dish ready to bake pie crust.

2
In a large bowl, combine sugar and flour. Add blueberries and lemon juice. Gently toss to coat thoroughly.
3
Spoon blueberry mixture into pastry-lined pie pan. Distribute sugar and flour mixture evenly over berries as this has a tendency to settle in the bottom of the bowl, so give the bowl one last good flip so you get all the gravy off the bottom. Dot with butter. Do not fill pie crust completely to the top as you need to save room for the cheesecake topping.
4
Bake pie at 350 degrees for 25 mins. To prevent over-browning of crust cover edges with tin foil or a pie shield.
5
After 25 minutes, remove foil and bake an additional 20 minutes until the edges are a golden brown. Remove from heat and let cool for 15 min on a wire rack.
6
Onto the cheesecake. In a large bowl, mix all ingredients except the lemon juice and gelatin. Whip well getting all the lumps out.
7
Once everything is smooth, heat your lemon juice and mix completely with both packages of gelatin. Mix entirely and ensuring no lumps of powder. Do not overheat, heat just enough to dissolve gelatin.
8
Slowly add your lemon juice to the cheesecake mixture. Whip well to mix everything. Don't move too fast as the heat of the lemon juice may break down your Cool Whip. Let the mixture chill for at least 5 mins.
9
Pour your cream cheese over the cooling blueberry pie. Cover and smooth to edges.
10
Let chill for one hour or if possible overnight. Cut into slices and enjoy.
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