Directions
Prepare the Crust:
- In a medium bowl, combine graham cracker crumbs, cinnamon, and melted butter. Mix with a fork until the crumbs are evenly moistened.
- Set aside 2 tablespoons of crumbs to sprinkle on top later.
- Press the remaining crumb mixture into the bottom of a 9x9-inch pan coated with non-stick cooking spray. Make sure it’s packed evenly to form a solid base.
Prepare the Cream Cheese Mixture:
4. In a large bowl, beat the softened cream cheese and confectioners’ sugar with an electric mixer until smooth and creamy.
5. In a separate bowl, whip the heavy cream, granulated sugar, and vanilla extract until stiff peaks form.
6. Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
Assemble the Cheesecake:
7. Spread just under half of the cream cheese mixture evenly over the prepared crust.
8. Drop large spoonfuls of the blueberry pie filling on top of the cream cheese layer. Gently spread it into an even layer without mixing it into the cream.
9. Spread the remaining cream cheese mixture evenly over the blueberry layer, covering it completely.
10. Sprinkle the top with the reserved 2 tablespoons of graham cracker crumbs.
Chill and Serve:
11. Cover the pan and refrigerate the cheesecake for several hours or overnight to allow it to set properly.
12. Slice into squares and serve chilled. For an extra touch, garnish with fresh blueberries or a dollop of whipped cream.
Recipe Details
Prep Time: 25 minutes
Chill Time: 4+ hours (or overnight)
Total Time: 4 hours 25 minutes
Servings: 9–12
Difficulty Level: Easy
Variations & Substitutions
- Swap blueberry pie filling for cherry or strawberry pie filling for a different fruity twist.
- Use a gluten-free graham cracker or nut-based crust to make this cheesecake gluten-free.
- Add a layer of lemon zest to the cream cheese mixture for a bright, citrusy flavor.
Serving Suggestions
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