Blueberry Cheesecake with Nilla Wafer Crust
  • Cooking Time: 10 minutes for crust, 30-35 for filling
  • Servings: 8
  • Crust:
  • 2 cups crushed vanilla wafers
  • 1/3 cup butter, melted
  • Filling:
  • 1 pkg (8 oz) cream cheese, softened
  • 1 cup sour cream
  • 2/3 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • Blueberry Topping:
  • 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
  1. 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.
  2. Bake the crust at 350 degrees F for 10 minutes. Let it cool completely before filling.
  3. 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.
  4. Bake 25 to 30 minutes or until filling is set but center still jiggles slightly when moved. Cool 1 hour at room temperature.
  5. 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.
  6. Spread blueberry mixture over cooled cheesecake. Refrigerate at least 3 hours before serving. Store in refrigerator.
This recipe is pretty simple to make and tastes so good!