Huckleberry Cheesecake

Huckleberry Cheesecake
  • Crust:
  • 1 (14.4 ounce) package graham crackers, crushed
  • 1/2 cup butter, melted
  • Filling:
  • 2 (8 ounce) packages cream cheese, softened
  • 1 (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed
  • 1 cup white sugar
  • Topping:
  • 1 cup white sugar
  • 3/4 cup water
  • 2 tablespoons cornstarch
  • 1 pinch salt
  • 1/4 cup mashed huckleberries
  • 1 teaspoon lemon juice
  • 1 teaspoon red food coloring
  • 1 cup huckleberries


  1. Mix graham cracker crumbs and butter together in a bowl until crumbs are evenly moistened. Press over the bottom of a 9x13-inch baking pan to make a crust.
  2. Mix cream cheese, whipped topping, and 1 cup sugar together in a bowl until smooth. Spread evenly over crust.
  3. Combine 1 cup sugar, water, cornstarch, and salt in a saucepan over medium heat; cook and stir until clear, 3 to 5 minutes. Stir in mashed huckleberries, lemon juice, and red food coloring; simmer until thickened, about 5 minutes.
  4. Spread huckleberry mixture over cream cheese layer. Scatter whole huckleberries on top.

05/13/2018
Huckleberry Cheesecake, recipe PT15M PT1H 5 455 calories

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