- 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
- 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.
- Mix cream cheese, whipped topping, and 1 cup sugar together in a bowl until smooth. Spread evenly over crust.
- 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.
- Spread huckleberry mixture over cream cheese layer. Scatter whole huckleberries on top.
05/13/2018
recipepes.com
Huckleberry Cheesecake, recipe
PT15M
PT1H
5
455 calories
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