Blueberry Cheesecake Pie

Courtesy of Chef Abigail Hutchinson, CEC

1 ¼ cup Nilla Wafers, crumb in food processor
¾ cup Pecan Pieces, crumb in food processor
½ cup Light Brown Sugar
½ cup Unsalted Butter, melted

8 oz. Philly Cream Cheese
½ cup sugar
2 each Eggs, beaten

4 ½ cups Fresh Blueberries, rinsed
1 cup Sugar
2 tbsp Cornstarch
1 tbsp Plain Gelatin, bloom in gelatin, set aside
¼ cup Water
1 tsp Lemon Juice

  1. Preheat oven to 350 degrees
  2. Combine the cookies, pecans and brown sugar in a bowl and blend well. Add the melted butter and press into a 9 inch pie shell
  3. Beat the cream cheese with the paddle attachment and slowly add the sugar and eggs. Blend well.
  4. Pour into the pie shell and bake at 350 degrees for 20 minutes, cool
  5. Put the sugar, cornstarch, gelatin and lemon juice into a sauce pot and melt down.
  6. Add 1 cup of the blueberries to the pot and bring to a boil. Sauce should thicken a bit. Turn down to a simmer and cook for about 5 minutes, stirring frequently.
  7. Add the remaining blueberries and pull from heat. Blend well and transfer to a stainless steel bowl.
  8. Fill a larger bowl with ice and place the smaller bowl in the ice so that the sauce will start to cool. Using a rubber spatula, stir frequently scraping the sides of the bowl
  9. When the sauce has cooled and starts to turn to jelly, pull out of ice bath and put on top of the cold cheesecake.
    Spread the berries/sauce over the cheesecake evenly and chill for 2 hours.

Serve with whipped cream, candied pecans and raspberry sauce.