1 & 1/4 cup cream cheese, (10 oz)
1 (14oz) can Eagle Brand® Sweetened Condensed Milk
2 tablespoon lemon juice
1 teaspoon vanilla extract
1 (21 oz) can Lucky Leaf® Premium Blueberry Fruit Filling
1 package Diamond of California® Pecan Pie Crust
1/2 cup whipping cream
Beat the cream cheese until fluffy.
Add the Eagle Brand® Sweetened Condensed Milk and mix until incorporated.
Next, add the lemon juice.
Finally add the vanilla extract. And mix everything until smooth.
Then, pour the creamy filling on the bottom of the Diamond of California® Pecan Pie Crust.
Use about 3/4 cups of Lucky Leaf® Premium Blueberry Fruit Filling to swirl in the cheesecake batter.
Drop a few spoonfuls on top of the cheesecake, and then use a spatula or a knife to swirl it around to make the beautiful effect.
After swirling the blueberry fruit filling in the cheesecake batter, place the pie in the fridge for 8 hours, or overnight so it has a chance to firm up.
Once the pie has firmed up in the fridge, you can pipe some whipped cream on top, and also spread the remaining Lucky Leaf® Premium Blueberry Fruit Filling in the middle.
Decorate with fresh blueberries and mint leaves if you wish!
Notes: If you want to use gelatin to help firm up the texture of the pie, sprinkle 2 1/2 teaspoons (7 grams) of gelatin powder over 2 tablespoons of cold water. Let it sit for 5 minutes. Meanwhile, heat 2 tablespoons of water until very hot, almost boiling, for a few seconds in the microwave. Pour the hot water over the hydrated gelatin, whisk until completely melted. If necessary, pop it in the microwave for just a few seconds to melt the gelatin completely. Set it aside to cool down slightly and add it to the cheesecake batter along with the condensed milk.