Cheesecake is so versatile, you can use a basic recipe like this one and mix it up in so many ways! Add cocoa to make it chocolate, switch the blueberry pie filling for fresh strawberries and syrup… there are so many possibilities, just get creative with it!

Ingredients

Crust

1/2 cup finely chopped pecans

1/4 cup finely chopped almonds

3/4 cup finely chopped vanilla wafers

3 tablespoons melted butter

Filling

12 ounces cream cheese

1 1/2 cups sugar

5 eggs

16 ounces sour cream

1/4 cup flour

2 t vanilla

1 can blueberry pie filling

Directions

Preheat oven to 325*. Mix crust ingredients together and press into bottom and partially up the sides of a 9 inch spring form pan.

Beat cream cheese until fluffy in large bowl. Add sugar. Continue beating, adding one egg at a time. Add in flour, vanilla, and sour cream. Beat until smooth and creamy.

Pour cream cheese mixture onto the crust. Bake for 1 hour and 15 minutes. Allow cheesecake to cool, then refrigerate for 2 hours (or overnight). Top with blueberry filling and serve cold.

Tips and Tricks

Short on time? Buy a premade crust, or just use graham crackers and butter to make your own (but simple) crust.

Whether you’re serving this at a holiday dinner or just as a weeknight dessert, remember to switch it up a bit. If everyone likes something different, divide the cheesecake into fourths after refrigerating, and garnish each fourth with a different fruit!

You can kick it up a notch by drizzling chocolate over the top instead of the blueberry filling, or make it even better by adding fresh raspberries, blueberries, and strawberries to the top. Be sure to refrigerate to get the consistency that makes cheesecake so awesome!

Sadie is a controversial mom blogger that loves to talk about everything from duct tape crafts to how to cook tofu. You can follow her shenanigans on
and Facebook!

[amd-zlrecipe-recipe:4]