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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
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.