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

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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.

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