FRESH BLUEBERRY CHEESECAKE WITH HOMEMADE CRUST

This is a tried and true recipe !! if you want to satisfy your sweet tooth, you cannot go wrong here. This is the way my Mother always made, jut give a shot it won’t fail you !This recipe for Blueberry Cheesecake has wonderful reviews and is a top viewed recipe on my website.This blueberry cheesecake is so good because you use fresh blueberries and the crust is homemade.Nutty Graham Cracker Crust.This Blueberry Cheesecake with homemade crust is one you will make over and over again.Blueberry Cheesecake is a wonderful twist on a classic.Simple and easy ! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:IngredientsNutty Graham Cracker Crust1 cup graham cracker crumbs Can roll with rolling pin or use food processor until finely ground1/2 cup old-fashioned rolled oats Could use quick-cooking oats1/2 cup ground walnuts or nuts of your choice2 tablespoons brown sugar1/2 cup butter or margarine or 8 tablespoons meltedCream Cheese Filling1 8 ounce package cream cheese, softened1 14 ounce can sweetened condensed milk (Not evaporated milk)1/3 cup lemon juice1 teaspoon vanilla extractFresh Blueberry Topping2 cups fresh blueberries you could use frozen1/2 cup sugar1 tablespoon cornstarch1/4 teaspoon cinnamon1/4 teaspoon nutmeg1/2 cup water1 tablespoon lemon juicePreparationCrust InstructionsCombine 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 InstructionsCombine ingredients and mix on high for 3 or 4 minutes. Pour over cooled crust. Refrigerate for 3 hours. Then add topping.Blueberry Topping instructionsCombine 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 NotesKeep 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.