Blueberry Cheesecake Pie

  • Servings: servings
  • Serving Size: 10
  • Nutrition: See Below
  • Prep Time: 15 Minutes
  • Cook Time: 40 Minutes

Ingredients

  • 1 (21 oz.) can blueberry pie filing, divided
  • 1 teaspoon grated lemon peel
  • 1 (9-inch deep dish or 10-inch) unbaked pie crust
  • 1 (8 oz.) package cream cheese, softened
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 2 large eggs
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract

Instructions

  • HEAT oven to 425°F. Chill all but 1 cup blueberry pie filling. Combine 1 cup blueberry pie filling with 1/2 teaspoon lemon peel, if desired; pour into pie crust.
  • BAKE 15 minutes.
  • BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk, eggs, lemon juice, vanilla and remaining 1/2 teaspoon lemon peel (if desired). Pour over partially baked pie.
  • REDUCE oven temperature to 350°F. Bake an additional 25 minutes or until set. Cool. Chill. Serve with remaining chilled blueberry filling.
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