Ingredients:
Walnut Graham cracker crust
1 cup graham cracker crumbs You can roll with the roller or use the food processor until finely ground
1/2 cup of old-fashioned rolled oats May use quick-cooking oats
1/2 cup of ground nuts or nuts of your choice
2 tablespoons of brown sugar
1/2 cup butter or margarine or 8 tablespoons melted
Cream cheese filling
One 18-ounce package of 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 of fresh blueberries you could use frozen
1/2 cup of sugar
1 tablespoon of cornstarch
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup of water
1 tablespoon of lemon juice
Instructions:
Bark instructions
Combine all ingredients and press into an 8 x 8 inch baking dish. Bake in a preheated 350-degree oven for 10 to 12 minutes. Remove and let cool.
Filling Instructions
Combine ingredients and mix up for 3 to 4 minutes. Pour over cooled crust. Refrigerate for 3 hours. Then add the topping.
Cranberry Coating Instructions
Combine all the ingredients in the cover except the lemon juice and bring to a boil on the stove, stirring constantly so as not to burn yourself. Cook for 2 minutes to thicken. Remove from the stove, add the lemon juice and let cool. Pour it over the cheesecake after it has been refrigerated for 3 hours.
Recipe Notes
Keep this blueberry cheesecake refrigerated. Makes about 10 or 12 servings. Enjoy! Note: You can use any fresh fruit with this recipe, such as strawberries or blackberries.