Fresh Blueberry Cheesecake With Homemade Crust

Fresh Blueberry Cheesecake With Homemade Crust

Fresh Blueberry Cheesecake With Homemade Crust


Nutty Graham Cracker Crust

1 cup graham cracker crumbs (Can roll with a rolling pin or use a 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

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

Cream Cheese Filling (This is like the cherry cream cheese pie filling we have all made before)


1 (8-ounce package) cream cheese, softened

1 (14 ounces) can sweeten condensed milk (Not evaporated milk)

1/3 cup lemon juice

1 teaspoon vanilla extract

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

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

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.

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


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