Blueberry Cheesecake Recipe

Updated on June 26th, 2022

Okay, so it’s not really a blueberry cheesecake but I didn’t know what else to call it J. It does have some delicious blueberry pie filling on it though. This is the cheesecake that I made this year for Thanksgiving. After all, what could be better for Thanksgiving dessert than a cheesecake? It was so good and it absolutely got devoured in no time. The highlight of this cheesecake is the crust. The crust is a combination of vanilla wafers and 3 different types of nuts – almonds, walnuts, and pecans. A great way to make the crush is to crush all of the ingredients with a rolling pin. I feel the addition of lemon juice in the filling makes a huge difference in the overall flavor, and a little vanilla doesn’t hurt either. If you are looking for a delicious cheesecake recipe give this one a try. You won’t be disappointed. Enjoy.

(makes 8 servings)

Blueberry Cheesecake Recipe

Save Recipe Recipe Saved

Print Recipe

• Author: Bobby

Ingredients

Scale 1x2x3x

• 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

 

Cook Mode Prevent your screen from going dark

Instructions

1. 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” springform pan. Set aside.
2. In a large mixing bowl beat cream cheese until it’s light and fluffy.
3. 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.
4. 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.
5. When time is up propped open the oven door and let cheesecake sit in the oven for 1 hour. Remove and allow cheesecake to cool and refrigerate overnight.
6. Top with blueberry pie filling.