FRESH BLUEBERRY CHEESECAKE WITH HOMEMADE CRUST

Blueberry Cheesecake with homemade crust is one you will make over and over again. This recipe is a wonderful twist on a classic. This Blueberry Cheesecake has wonderful reviews and is a top viewed recipe on my website.

Blueberry cheesecake will quickly become a favorite recipe to make for family and guests.
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)1 (8 ounce package) cream cheese, softened1 (14 ounce) can sweetened condensed milk (Not evaporated milk)1/3 cup lemon juice1 teaspoon vanilla extract Combine ingredients and mix on high for 3 or 4 minutes. Pour over cooled crust. Refrigerate for 3 hours. Fresh Blueberry Topping2 cups fresh blueberries (you could use frozen)1/2 cup sugar1 tablespoon cornstarch1/4 teaspoon cinnamon1/4 teaspoon nutmeg1/2 cup water1 tablespoon lemon juice
Fresh Blueberry Topping2 cups fresh blueberries (you could use frozen)1/2 cup sugar1 tablespoon cornstarch1/4 teaspoon cinnamon1/4 teaspoon nutmeg1/2 cup water1 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 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. Fresh Blueberry Cheesecake with Homemade CrustPrep Time25 minsCook Time20 minsTotal Time45 mins

This recipe is one of our most popular. Easy to make and absolutely delicious! Great reviews on this one.Course: DessertCuisine: American, southernKeyword: blueberry cheesecake, homemade blueberry cheesecakeServings: 10 servingsAuthor: The Southern Lady CooksIngredientsNutty 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 oatsCould 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
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.