Huckleberry Cheesecake recipe

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Ingredients

1 (14.4 ounce) package graham crackers, crushed
½ cup butter, melted
2 (8 ounce) packages cream cheese, softened
1 (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed
1 cup white sugar
1 cup white sugar
¾ cup water
2 tablespoons cornstarch
1 pinch salt
¼ cup mashed huckleberries
1 teaspoon lemon juice
1 teaspoon red food coloring
1 cup huckleberries

Nutrition Info

574.1 calories
carbohydrate: 70.4 g
cholesterol: 61.4 mg
fat: 31.3 g
fiber: 1.4 g
protein: 5.7 g
saturatedFat: 19.7 g
servingSize: -
sodium: 392.3 mg
sugar: 52.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

1 9x13-inch baking pan

Recipe Note

This is literally gone within 20 minutes at my house!

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