Blueberry cheesecake pie (1991)

Blueberry cheesecake pie (1991)

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This easy vintage recipe for a blueberry cheesecake pie is made with the filling on the inside, and the smooth, sweet and creamy cream cheese layer on top.

Blueberry cheesecake pie: Retro recipe from the ’90s

Blueberry cheesecake pie (1991)

Blueberry cheesecake pie

Yield: 8
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes


  • 9-inch deep dish unbaked pastry shell
  • 21 ounces Comstock blueberry filling or topping
  • 1 teaspoon grated lemon rind, optional
  • 8 ounces cream cheese, softened
  • 14 ounces Eagle Brand sweetened condensed milk (NOT evaporated milk)
  • 2 eggs
  • 2 tablespoons ReaLemon lemon juice from concentrate
  • 1 teaspoon vanilla extract


  1. Place rack in lowest position in oven; preheat oven to 425 (F).
  2. Combine pie filling with 1/2 teaspoon rind; pour into pastry shell.
  3. Bake 15 minutes.
  4. In large mixer bowl, beat cheese until fluffy.
  5. Gradually beat in sweetened condensed milk then eggs, ReaLemon brand, vanilla and remaining 1/2 teaspoon rind.
  6. Pour over blueberries.
  7. Reduce oven temperature to 350 (F).
  8. Bake 25 minutes or until set.
  9. Cool, then chill.
  10. Garnish.
  11. Refrigerate leftovers.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 434Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 103mgSodium: 230mgCarbohydrates: 57gFiber: 2gSugar: 47gProtein: 11g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

Retro recipe card - Blueberry cheesecake pie (1991)

MORE: Blueberry-marshmallow pie (1965)

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