Blueberry Cream Cheese Pie

Ingredients

• 1 1/2 cups (170g) graham cracker crumbs
• 1/4 cup (50g) granulated sugar
• 7 tablespoons (98g) unsalted butter, melted
• 12 ounces (339g) cream cheese, room temperature
• 1/3 cup (38g) powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup (118ml) heavy whipping cream
• 2 cups blueberry pie filling

Instructions

1. 1

   In a medium bowl, combine graham cracker crumbs and sugar. Mix in melted butter until sandy.

2. 2

   Press the mixture into the bottom and up the sides of a 9-inch pie plate. Chill while preparing the filling.

3. 3

   In a large bowl, beat the cream cheese until smooth. Blend in powdered sugar and vanilla extract.

4. 4

   With the mixer on low speed, gradually add heavy whipping cream, then increase to high speed and mix until stiff peaks form.

5. 5

   Spread the cream cheese mixture into the prepared crust and chill for at least one hour.

6. 6

   Before serving, spread the blueberry pie filling over the cheesecake layer.

7. 7

   Serve with whipped cream if desired, and store leftovers loosely covered in the refrigerator for up to 3 days.