• Cooking Time:
  • Servings: 8
  • Preparation Time:



  • Crust-
  • ¼ cup pecans (finely chopped)
  • ¼ almonds (finely chopped)
  • ¼ cup walnuts (finely chopped)
  • ¾ cup vanilla wafers (finely chopped)
  • 2 tablespoons melted butter
  • Filling-
  • 1 ½ lbs cream cheese
  • 1 1/3 cups sugar
  • 5 large eggs
  • 16 ounces sour cream
  • ¼ cup flour
  • 2 teaspoons vanilla extract
  • 2 teaspoons lemon juice
  • 1 can blueberry pie filling


  • Pre-heat the oven to 325 degrees. Mix all crust ingredients together and press into the bottom and 1 ½” up the sides of a 9” spring form pan. Set aside.
  • In a large mixing bowl beat cream cheese until it’s light and fluffy. Add sugar (a little at a time) and beat until creamy. Add one egg at a time (beating after each one). Add flour, vanilla extract and lemon juice. Mix well. Add sour cream and beat until smooth.
  • Pour cream cheese mixture over the crust. Place into the oven on the middle rack and back at 325 degrees for 1 hour and 15 minutes. When time is up prop open the oven door and let cheesecake sit in the oven for 1 hour. Remove and allow cheesecake to cool and refrigerate overnight. Top with blueberry pie filling.

Categories: Cheesecake 

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