Blueberry Cheesecake with Nilla Wafer Crust
"Love cheesecake! Love blueberries! Together they just work!"Serves 8 | Prep Time | Cook Time 10 minutes for crust, 30-35 for filling
Why I Love This Recipe
This recipe is pretty simple to make and tastes so good!
Ingredients You'll Need
2 cups crushed vanilla wafers
1/3 cup butter, melted
1 pkg (8 oz) cream cheese, softened
1 cup sour cream
2/3 cup sugar
1 teaspoon vanilla
1/2 cup sugar
1 Tbsp cornstarch
1/2 tsp ground cinnamon
1/4 cup water
2 Tbsp lemon juice, fresh is best!
2 cups fresh blueberries
Put into pie pan and flatten and compress the crumbs into the bottom of the pie plate and up the sides. Hands or a measuring cup works.
Bake the crust at 350 degrees F for 10 minutes. Let it cool completely before filling.
In a large bowl, beat together cream cheese, sour cream, sugar, eggs, and vanilla with electric mixer on medium-high speed just until blended; pour into cooled crust.
Bake 25 to 30 minutes or until filling is set but center still jiggles slightly when moved. Cool 1 hour at room temperature.
While cheesecake is cooling, mix sugar, cornstarch and cinnamon. Stir in water and lemon juice and mix until smooth. Add half of the blueberries in 1 1/2 quart saucepan. Bring to boil over medium heat, stirring constantly for 2 minutes or until thickened and most of the berries have popped. Remove from heat and stir in remaining 1 cup blueberries and cool for a few minutes.
Spread blueberry mixture over cooled cheesecake. Refrigerate at least 3 hours before serving. Store in refrigerator.
Pairs Well With
A nice cup of Jo!