Blueberry Cheesecake

By á-2101

Ingredients

• Nutty graham cracker crust:
• 1 cup graham cracker crumbs
• 1/2 cup old-fashioned rolled oats (could use quick-cooking oats)
• 1/2 cup ground walnuts or nuts of your choice
• 2 T brown sugar
• 1/2 cup butter, melted
• Cream cheese filling:
• 1 (8 ounce package) cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 1/3 cup lemon juice
• 1 t vanilla
• Fresh blueberry topping:
• 2 cups fresh blueberries
• 1/2 cup sugar
• 1 T cornstarch
• 1/4 t cinnamon
• 1/4 t nutmeg
• 1/2 cup water
• 1 T lemon juice

Details

Adapted from thesouthernladycooks.com

Preparation

Step 1

Combine all crust ingredients and press into a sprayed 8x8 inch baking pan. Bake in preheated 350 degree oven 10 to 12 minutes. Remove and let cool.

Combine all of the filling ingredients and mix on high for 3 to 4 minutes. Pour over cooled crust.

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 10-12 servings. You could use any fresh fruit with this recipe such as strawberries or blackberries.