Blueberry Cheesecake Pie
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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
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.