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Blueberry Cheesecake Pie

Recipe By: Angela Cacciola
Year Submitted: 2015
Winner First Place


2015 APC National Pie Championships Amateur Division, 1st Place

1 3/4 cups graham cracker crumbs
2 tablespoons brown sugar
Pinch of salt
6 tablespoons butter

Filling 1
1 8 oz. package cream cheese, softened
1/4 cup sugar
2 cups thawed Cool Whip

Filling 2
1 can Comstock blueberry pie filling
½ teaspoon cinnamon
1/4 teaspoon ground ginger

Whipped Cream Topping
2 cups heavy whipping cream
2 teaspoons unflavored gelatin
2 tablespoons cold water
4 tablespoons white sugar
1/2 teaspoon vanilla

2 graham crackers, crushed (not fine)
1/4 cup brown sugar
1/8 teaspoon cinnamon
2 tablespoons melted butter
1/4 teaspoon vanilla
2 tablespoons white sugar
Pinch of salt


Heat oven to 350F. Lightly grease pie pan. Microwave butter on low until melted. Pulse graham crackers in food processor until the consistency of fine crumbs. Add brown sugar, salt, and butter and mix well. Press into 8″ pie tin and bake for 12-14 minutes until edges are golden brown. Set aside to cool.

Filling 1
Beat cream cheese and sugar in an electric mixer. Fold in Cool Whip. Pour filling into cooled pie shell. Cool in the refrigerator for 15 minutes.

Filling 2
Mix ingredients together and spread on top of Layer 1.

Whipped Cream Topping
Combine gelatin and cold water in a microwave safe container. Allow to sit for one minute, then microwave on high for 15 seconds and allow to cool (not long enough to set). Begin whipping cream in mixer and add gelatin, sugar, and vanilla. Whip until soft peaks are formed.

Mix all ingredients together and spread on a cookie sheet sized for a toaster oven. Toast in a toaster oven until fragrant.