Fresh Blueberry Cheesecake With Homemade Crust

How To Make Fresh Blueberry Cheesecake With Homemade Crust

Ingredients

Nutty Graham Cracker Crust:

– 1 cup graham cracker crumbs Can roll with rolling pin or use food processor until finely ground

– 1/2 cup old-fashioned rolled oats Could use quick-cooking oats

– 1/2 cup ground walnuts or nuts of your choice

– 2 tablespoons brown sugar

– 1/2 cup butter or margarine or 8 tablespoons melted

Cream Cheese Filling:

– 1 8 ounce package cream cheese, softened

– 1 14 ounce can sweetened condensed milk (Not evaporated milk)

– 1/3 cup lemon juice

– 1 teaspoon vanilla extract

Fresh Blueberry Topping:

– 2 cups fresh blueberries you could use frozen

– 1/2 cup sugar

– 1 tablespoon cornstarch

– 1/4 teaspoon cinnamon

– 1/4 teaspoon nutmeg

– 1/2 cup water

– 1 tablespoon lemon juice

Instructions

Crust Instructions:

– Combine all ingredients and press into a sprayed 8 x 8 inch baking pan. Bake in preheated 350 degree oven 10 to 12 minutes. Remove and let cool.

Filling Instructions:

– Combine ingredients and mix on high for 3 or 4 minutes. Pour over cooled crust. Refrigerate for 3 hours. Then add topping.

Blueberry Topping instructions:

– Combine all topping ingredients except lemon juice and bring to boil on top of the stove stirring constantly so as not to burn. Cook for 2 minutes to thicken.

– Remove from stove, stir in lemon juice and let cool. Pour over cheesecake after it has been refrigerated for 3 hours.

Recipe Notes:

– Keep this blueberry cheesecake refrigerated. Makes about 10 to 12 servings. Enjoy! Note: You could use any fresh fruit with this recipe such as strawberries or blackberries.