Fresh Blueberry Cheesecake with a Nutty Homemade Crust

Fresh Blueberry Cheesecake with a Nutty Homemade Crust

Ingredients:

For the Crust:

• 1 cup graham cracker crumbs
• 1/2 cup old-fashioned rolled oats
• 1/2 cup ground walnuts (or your preferred nuts)
• 2 tablespoons brown sugar
• 1/2 cup melted butter or margarine

For the Cheesecake Filling:

• 1 (8 oz) package cream cheese, softened
• 1 (14 oz) can sweetened condensed milk
• 1/3 cup lemon juice
• 1 teaspoon vanilla extract

For the Blueberry Topping:

• 2 cups fresh blueberries (frozen can be used if needed)
• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup water
• 1 tablespoon lemon juice

Instructions:

1. Make the Crust:
   In a mixing bowl, combine graham cracker crumbs, oats, ground nuts, brown sugar, and melted butter. Press the mixture evenly into a greased 8×8-inch baking dish.
   Bake at 350°F (175°C) for 10–12 minutes. Set aside and let cool completely.
2. Prepare the Cheesecake Filling:
   Using an electric mixer, beat the softened cream cheese, sweetened condensed milk, lemon juice, and vanilla until smooth and creamy (about 3–4 minutes).
   Pour the mixture over the cooled crust. Refrigerate for at least 3 hours to set.
3. Make the Blueberry Topping:
   In a small saucepan, combine the blueberries, sugar, cornstarch, cinnamon, nutmeg, and water.
   Cook over medium heat, stirring constantly, until the mixture boils and thickens (about 2 minutes). Remove from heat and stir in the lemon juice. Allow it to cool completely.
4. Assemble:
   Once the cheesecake has chilled and set, spread the cooled blueberry topping evenly over the top.

Storage:
Keep refrigerated until ready to serve.

Servings:
Makes 10–12 servings.

Tip: Feel free to swap the blueberries with strawberries, blackberries, or your favorite fruit for a different twist!