Blueberry Cheesecake Pie Recipe
Creamy and delicious cheesecake with the perfect blueberry topping.
1 cup graham cracker crumbs
3 tablespoons honey, divided
1 (8 ounce) container nonfat orange or tangerine yogurt
4 ounces low-fat cream cheese, from an 8 ounce package
3/4 cup cottage cheese
1 tablespoon cornstarch
2 cups fresh blueberries
Preheat oven to 350 degrees F.
In a small bowl, combine graham cracker crumbs and 2 tablespoons of the honey; transfer to a 9-inch pie plate.
With the back of a spoon, press mixture onto bottom and halfway up sides of pie plate.
In a food processor container, place yogurt, cream cheese, cottage cheese and cornstarch.
Whirl until smooth, about 1 minute.
Add eggs; whirl until blended.
Pour about half of the cheese mixture onto the crust.
Top with 1/2 cup of the blueberries.
Cover with remaining cheese mixture.
Bake until firm, about 35 minutes; cool on a wire rack.
In a microwaveable dish, microwave the remaining 1 tablespoon honey just until liquefied, about 15 seconds.
Add remaining 1 1/2 cups blueberries; toss to coat.
Top pie with berries.
Loosely cover pie; refrigerate until firm, about 3 hours.