This blueberry cheesecake is so good because you use fresh blueberries and the crust is homemade.
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, 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.
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Filed under: Fresh Blueberry Cheesecake with Homemade Crust Tagged: | baking, Blueberries, brunch, cooking, cream cheese, dessert, Entertaining, Fresh Blueberry Cheesecake, graham cracker crust, nuts, oats, recipes, southern lady, walnuts
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Check out the crust on this one. I bet it is good!
Looks wonderful. Normally I use ricotta. But I just made my first philly cheesecake and well let’s just say it’s a good thing we don’t have too many cheesecakes. Way too addictive.
I don’t have condensed milk so I’m using skimmed evaporated. Hope this works!
No way will that work. Has to be condensed to react with the lemon juice to firm up.
What if you live in Australia where there are no graham crackers and nothing made of graham anything?