FRESH BLUEBERRY CHEESECAKE WITH HOMEMADE CRUST

By Peggie

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
• 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
• 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

Details

Servings 10

Preparation

Step 1

For the crust:
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.


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


For the topping:
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.

Note: You could use any fresh fruit with this recipe such as strawberries or blackberries.