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

Directions :

  • 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
  • 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.
    Source: Allrecipes.com
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