Blueberry Cheesecake Slab Pie

Products Used
Blueberry Cheesecake Slab Pie Imperial


Blueberry Filling

Graham Cracker Crust



  1. In a small saucepan combine blueberries, sugar, lemon zest, and lemon juice. Bring to a boil.
  2. In a small bowl combine water and cornstarch. Whisk into boiling above. Whisk just until mixture has thickened. Set aside.  
  3. Preheat oven to 350°F. Line bottom and sides of a 9 X 13-inch jelly roll pan with aluminum foil.
  4. To make crust, crush enough graham crackers with a rolling pin to obtain 1 3/4 cups.  Add cinnamon, melted butter, and sugar. Combine well. Press onto bottom of prepared pan.
  5. Place in oven for 7-8 minutes. Reduce oven temperature to 325°F.
  6. Blend cream cheese and sugar on lowest speed; alternatively mix by using a handheld spatula until no lumps remain. Scrape bowl well.
  7. Add one egg at a time waiting for previously added egg to be fully incorporated and mixture shows no lumps before adding next. Scrape bowl and beater between additions.
  8. Add sour cream and vanilla. Pour mixture onto prebaked graham cracker crust.
  9. Using a spoon swirl blueberry topping onto surface. Place in oven and bake about 30-35 minutes or until center no longer trembles.
  10. Once cooled cut into desired size.
Rate & Review
or to post comments

Oops.. there is no Spanish translation to this recipe