Blueberry Cheesecake

Summer time, time of blueberry. better than making a cheesecake with fresh blueberries, this year my tree blueberry, has enough fruit, so I have to try this recipe..

Recipe adapted from Thesouthernladycooks.com

Pecan Graham Cracker Crust

• 1 1/2 cup graham cracker crumbs
  
• 1/2 cup chopped pecans
  
• 2 tablespoons brown sugar
  
• 1/2 cup butter or margarine or 8 tablespoons, melted

1. Combine all ingredients and press into a sprayed 8 x 8 inch baking pan. Bake in preheated 350 degree oven 10 to 12 minutes. Remove and let cool.

Cream Cheese Filling

• 1 (8 ounce package) cream cheese, softened
  
• 1 (14 ounce) can sweetened condensed milk (Not evaporated milk)
  
• 1/3 cup lemon juice
  
• 1 teaspoon grated lemon peel

Combine ingredients and mix on high for 3 or 4 minutes. Pour over cooled crust. Refrigerate for 3 hours.

Blueberry Topping

• 2 cups fresh blueberries
  
• 1/2 cup sugar
  
• 1 tablespoon cornstarch
  
• 1/2 cup water
  
• 1 tablespoon lemon juice

1. Combine all topping ingredients except lemon juice and bring to boil on top of the stove stirring constantly so as not to burn. Cook for 2 minutes to thicken. Remove from stove, stir in lemon juice and let cool. Pour over cheesecake after it has been refrigerated for 3 hours.
2. Keep this cheesecake refrigerated. Makes about 10 to 12 servings. Enjoy! Note: You could use any fresh fruit with this recipe such as strawberries or blackberries.