Chocolate Blueberry Cheesecake Pie - Week 9

All the world's a cheesecake
And all the men and women are merely players.
from The Shakespeare Quote Generator

I am not a cheesecake expert, but I do know that this recipe is easy and will be a tasty and an impressive dessert for almost anyone. This version is light and fluffy, and could be versatile if you want to switch out ingredients. The original recipe called for raspberries, which would have been tasty too if it weren't for those pesky seeds.  After making this, I believe many other fruits would be a great alternative too. 

Yes, I know cheesecakes are typically made in a springform pan. And many are heavy and rich that stick to the roof of your mouth and can be sliced in slivers, but this is a nice alternative to be served as a pie.



Ingredients:
1 sleeve (5 oz) chocolate graham crackers, crushed
1/4 cup sugar
5 T. Butter, melted
1 pkg (8 0z) cream cheese
1 can (14 oz) sweetened condensed milk
1 egg
3 T. lemon juice
1 t. vanilla
1 cup blueberries, frozen or fresh
1/2 cup semi-sweet chocolate chips
1 T. milk

Directions:
Combine crushed chocolate graham crackers, sugar, and melted butter. Press into pie plate. Bake for 10 minutes at 350 degrees.  Beat together cream cheese and sweetened condensed milk until smooth. Beat in egg, lemon juice and vanilla. Mix well. Place blueberries in graham cracker crust. 





 Carefully pour cream cheese mixture on top of blueberries.  Bake for 30-35 minutes at 350 degrees until set.  Cool completely. 










Melt chocolate and milk together over low heat and stirring often. Pour over cheesecake. Chill several hours before serving.

Our family loved this, and it didn't take long for it to start disappear from the pie plate.  I am planning on making two more of these for this next week to take to a potluck and to our annual LWML Smorgasbord. I can imagine the different possibilities for fruit variations. I would love for you to share what you try in your cheesecake pie.