This homemade cheesecake Pie has a wonderful graham cracker crust and a delicious Blueberry (compote) Topping – Karen Verdusco
Graham Cracker Crust:
8 whole low fat honey graham crackers (crushed)
2 Tbsp. brown sugar, packed
1/4 cup (1/2 stick) butter, melted
8 oz. nonfat cream cheese, softened
1/2 cup nonfat sour cream
1/2 cup sugar (or Splenda for baking)
1 Tbsp. lemon juice
1 tsp. cinnamon
1 tsp. vanilla extract
2 large eggs*, beaten or 1/4 cup egg substitute
1/4 cup frozen blueberries, thawed, rinsed and drained
1/4 cup water
3 Tbsp. sugar (or Splenda)
1 tsp. corn starch
Preheat oven to 325 degrees F. In a medium mixing bowl, combine graham cracker crumbs, melted butter and brown sugar. Mix well. Using a pre-greased 9″ pie plate, press mixture around the entire bottom and sides to make a crust. Set aside.
Using a mixer, mix together on medium speed cream cheese, sour cream, sugar, lemon juice, eggs, cinnamon and vanilla. Stop mixer and scrape down the sides and then increase mixer speed to high and mix until filling is well blended. Pour filling into prepared graham cracker crust. Bake 45 – 50 minutes, until firm and an inserted knife into middle of pie filling comes out clean. Set aside to cool completely.
In a small saucepan, add blueberries, 3 Tbsp. of the water and sugar and mix together over medium-high heat. In a small cup mix the remainder of the water with the cornstarch, until a liquid (glue-like) paste is formed. Slowly stir into the blueberry mixture, over med-high heat, while stirring to turn the liquid into almost a blue jelly. Turn off heat and set aside, until completely cooled.
After the pie is cooled and the blueberry compote can be drizzled with a spoon over the top and center of the pie, but not too close to the edges near the crust.
Put into refrigerator for at least 1 hour and serve, cutting at least 8 pie slices.
*Karen’s Note: If using real eggs, break egg shells and pour egg whites and yolks into a small measuring cup, prior to adding to the pie filling mixture. Beat eggs well then put through a small strainer into mixing bowl. That way any shells that may fall into bowl can be easily left out of the pie filling mixture!
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