This Blueberry Cheesecake with homemade crust is one you will make over and over again.

Blueberry Cheesecake is a wonderful twist on a classic.

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

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
• 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)

Directions :

• 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.