This baked Huckleberry Cheesecake is dense and creamy, with juicy huckleberries folded into the batter and a glossy, cooked sauce layered over the top. You can make it with fresh or frozen fruit, and there's a preserves option so you can enjoy it year-round.
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Note from Erin
This cheesecake starts with my classic New York cheesecake base, which I use for many of my flavored cheesecake variations because it bakes up dense and sturdy enough to support mix-ins without sinking.
For this version, the huckleberries are folded into the batter and in the sauce that's on top, so the flavor carries through every slice.
Ingredient Information
The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
- Cream Cheese: I've found that full-fat Philadelphia brick cream cheese creates a smooth texture, and many other brands have more moisture, which impacts the cheesecake.
- Eggs: I tested this recipe with anywhere from 3 to 6 eggs. Fewer eggs made the cheesecake too firm, while too many caused it to crack. The combination of 4 large eggs plus 2 extra yolks gives it a creamy interior that sets beautifully without splitting.
- Huckleberries: If you live outside of the Pacific Northwest, then huckleberries may be hard to find. I purchased mine frozen from Northwest Wild Foods. If you're using frozen berries, do not thaw them. Frozen berries release juice quickly once thawed, which can streak the batter and affect the texture. Add them straight from the freezer and fold gently.
- Flour: The small amount of flour in the batter helps stabilize the added moisture from the berries, which keeps the center from becoming too soft. This becomes especially important when using frozen berries, since they release more juice as they bake.
Tips to Make the Best Huckleberry Cheesecake
Make the Crust
- I like to gently press the crumbs into a springform pan using a flat-bottomed cup, starting with the sides so they're packed in firmly, then smoothing the bottom.
- If the sides slide down while baking, just press them back into place with the cup, while the crust is still warm. Once it cools, it won't move.
Make the Filling
- Scrape the bowl well between additions. Thick batter loves to hide unmixed pockets at the bottom.
- Wait to stir in the huckleberries until you are ready to pour the batter into the pan. The quicker they get into the oven the less they will bleed intothe batter.
Top Tip!
After the cream cheese is smooth, keep the mixer on low and stop as soon as everything is combined. Overmixing can cause cheesecakes puff and split as they cool.
Bake
- A water bath isn’t mandatory, but it provides gentle, even heat that reduces cracking and prevents the edges from overbaking before the center sets.
- Use a silicone pan wrap or place the springform pan inside a slightly larger pan so that the water bath does not leak into your cheesecake.
- Look for your cheesecake to be just developing some light brown spots to know that it is done. The edges should look set, while the center still has a soft wobble about 2 to 3 inches wide when you gently nudge the pan.
Important: Turning off the oven and cracking the door allows the cheesecake to cool gradually. Rapid temperature changes are one of the biggest causes of cracks in cheesecake.
Prepare the Sauce
- Let the sauce cool completely before spreading it over the chilled cheesecake.
- I like to run a spoon through the center once the sauce looks thick and glossy instead of cloudy. If it coats the back of the spoon and the line stays visible for a few seconds before slowly filling in, it’s ready.
Recipe
Huckleberry Cheesecake
Recipe by:Rich, dense cheesecake with a slightly tart, slightly sweet huckleberry topping.
Ingredients
Graham Cracker Crust
- 1 ½ cups (180 grams) graham cracker crumbs about 12 full graham cracker sheets
- ⅓ cup (67 grams) sugar
- 6 tablespoons (85 grams) unsalted butter
- ⅛ teaspoon (0.75 grams) salt
Cheesecake Filling
- 32 ounces (904 grams) cream cheese (4 eight-ounce blocks), room temperature
- 1 ¾ cups (350 grams) sugar
- 3 tablespoons (24 grams) flour
- 4 teaspoons (20 ml) vanilla
- 2 teaspoons (10 ml) lemon juice
- 4 (4) eggs room temperature
- 2 (2) egg yolks
- ½ cup (123 grams) sour cream room temperature
- 1 cup (145 grams) huckleberries 5 ounces
Huckleberry Topping
- 2 cup (290 grams) huckleberries 10 ounces
- ½ cup (100 grams) sugar
- ¼ cup (60 ml) water
- 2 tablespoons (30 ml) lemon juice
- 2 tablespoons (16 grams) corn starch
Instructions
Graham Cracker Crust
- Pulse graham crackers in a food processor to create fine crumbs. Alternatively, you can crush the crackers in a zip-top bag with a rolling pin.
- Transfer the graham cracker crumbs to a medium bowl and add the sugar, melted butter, and salt. Mix until fully combined.1 ½ cups graham cracker crumbs, ⅓ cup sugar, 6 tablespoons unsalted butter, ⅛ teaspoon salt
- Wrap the outside of a springform pan with a double layer of heavy-duty aluminum foil.
- Using a flat-bottomed measuring cup or glass, press the crumb mixture into the bottom and sides of the pan.
- Bake at 375°F (190°C) for 8 minutes. Remove from the oven and reduce the oven temperature to 325° (165°C).
- If the crust has fallen or crumbled then use the measuring cup to press back against the sides while it is still warm
Cheesecake Filling
- Using an electric mixer, beat cream cheese for 1 minute. Add sugar and continue beating for 3 minutes. Scrape the sides and bottom of the bowl.32 ounces cream cheese, 1 ¾ cups sugar
- Add flour and mix until incorporated. Then add the vanilla and lemon juice and beat on low speed until combined.3 tablespoons flour, 4 teaspoons vanilla, 2 teaspoons lemon juice
- Add the eggs and egg yolks, one at a time, beating on low speed in between each addition. Scrape the bowl before adding the next egg.4 eggs, 2 egg yolks
- Mix sour cream into the mixture, using low speed. Then fold in 1 cup of huckleberries.½ cup sour cream, 1 cup huckleberries
- Pour the cheesecake batter over the graham cracker crust and use a spoon or spatula to smooth the batter.
- Pour several cups of water into a large stock pan or tea kettle and bring to a boil.
- Place the cheesecake into a roasting pan. Pour the boiling water into the pan until it reaches 1 inch up the sides of the pan.
- Bake the cheesecake at 325¯F (165°C) for 90-100 minutes, or until the cheesecake has set. The edges should be slightly puffed and golden brown and the middle of the cheesecake will still be jiggly.
- Turn the oven off and crack open the oven door, allowing the cheesecake to cool for 1 hour without moving it from the oven.
- Remove from the oven and discard the foil. Run a knife around the edge of the pan so that the cheesecake does not stick. Place plastic wrap over the top of the cheesecake and transfer to the refrigerator for at least 8 hours, or overnight.
Huckleberry Topping
- Place huckleberries, sugar, and water in a medium saucepan over medium heat. Bring to a boil, then reduce heat and simmer for 10 minutes.2 cup huckleberries, ½ cup sugar, ¼ cup water
- In a small bowl, make a slurry of cornstarch and lemon juice, mixing together until smooth.2 tablespoons lemon juice, 2 tablespoons corn starch
- Stir the cornstarch slurry into the huckleberries and cook an additional 1-2 minutes, until thickened, then remove from the stove and cool to room temperature.
- When ready to serve, remove the outer ring from the springform pan and pour the huckleberry topping over the top of the cheesecake.
Notes
Storage: Keep cheesecake in the refrigerator covered tightly. It will last 4-5 days.
Tips:
- You can beat your cream cheese and sugar on high speed, but after they are whipped, mix everything else on low speed.
- Room temperature ingredients help all of the ingredients incorporate fully.
Equipment
Nutrition
Calories: 613kcal | Carbohydrates: 64g | Protein: 8g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 184mg | Sodium: 364mg | Potassium: 164mg | Fiber: 0.4g | Sugar: 49g | Vitamin A: 1419IU | Vitamin C: 3mg | Calcium: 115mg | Iron: 1mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Tried this recipe?Leave a review! We love hearing your feedback!
Kim says
I'm excited to make this recipe but have 2 questions.
What size springform pan? And, can frozen huckleberries be used?
Thank you!
Erin Gierhart says
Hi Kim! I use a 9-inch springform pan. And yes, frozen huckleberries can be used! You do not need to thaw them.
Andrea Lowell says
Incredible result. Texture is immaculate. I used salted butter in crust, bc that’s what I had. I also used vanilla paste rather than extract 1:1 ratio. I thought I had cornstarch (who doesn’t!), but I guess I was out, so I used arrowroot powder. It was a PERFECT substitute.
I will definitely make again. We have fresh hucks every summer!
Bravo on this recipe! It’s perfect!
Erin Gierhart says
Andrea, I’m so glad it turned out perfectly for you! Love that you were able to make those swaps - Arrowroot is a great sub for cornstarch.
Bri king says
I’m getting ready to make this! It looks so delicious!
I was wondering if I can use a different pan rather than a spring form pan. Maybe like a pie pan instead? Would that will work or no? I’m assuming since you recommend a 10” spring form pan that if I did do a pie pan I would probably have extra batter maybe enough for two?
Erin says
Yes, you can use a 9x13 pan or two deep dish pie plates. Line them with parchment paper first. You'll also need to adjust the baking time.
Becky says
Made this for Thanksgiving. Was a huge hit! Thank you so much!
Erin says
Wonderful! Glad you enjoyed it, Becky!
Rebecca says
I am leaving 5 stars so I don't mess up the rating but I haven't made it yet, but am excited to try it! Erin, I am hoping you'll know what size pans to use if I need to make this into 2 smaller cakes. Need 1 to be GF so will need to omit the flour from the filling and use GF graham crackers for one crust. With that said, can I 1/2 the crust recipe to make this work?
Erin says
Hi Rebecca! That should work with a 6-inch pan. The baking time will need to be adjusted though I am not exactly sure how much. Start checking at 60 minutes.
Lisa says
I dint see anything about using huckleberry perserves??
Erin says
It looks like something happened to that block. It should be fixed now and able to be seen in the recipe notes.
Lisa says
Thank you
Cecilia Katherine Mews says
I spent last week with my BFF who lives in the mountains of S. Oregon. We spent hours picking wild huckleberries and I came away with almost 7lbs.! the cheesecake from your recipe is almost ready to take out of the oven and I can't wait to try it. I'll take a photo for everyone, PS make huckleberry sherbet, and boy, is that a treat1
Erin says
What a delightful experience that must have been! And a complete treasure to end up with 7 pounds of huckleberreis!
Gwen says
Thank you for this recipe! I appreciate your efforts. I love the texture of the 'cake' itself & also love the lemony berry taste overall.
However, I too had an issue with the water getting through my aluminum foil barrier & my crust was a bust.
I'm curious- would this recipe work by employing a boiling water bath in a seperate pan in the bottom of my oven? I'm assuming you tried that so just curious as to your stated method.
Thanks!
Huckleberry Hill, Rossland, BC, Canada
Erin says
Placing boiling water in a pan isn't quite as effective as a water bath, but it is still helpful!
Cindi Babb says
I made this recipe over the weekend and it was a huge hit! I followed the directions to a t and it came out beautiful. The only small thing I changed was that I use 2 tbsp of orange juice instead of lemon juice in the topping. Sadly, my foil leaked and the bottom crust was soggy but it was so delicious, no one cared😋 Lesson learned and now I use a silicon "moat". I wish I could submit a photo...it really was a work of art! THANKS
Erin says
Oh no! That's got to be so frustrating to have the water seap through. I'm glad it was still a hit! And yes, a silicone pan protector is a great option! I will update the post to mention that.
Tina says
This recipe was very good yet the lemon was a little overwhelming in the huckleberry topping. I would cut back or leave it out a together. Two tablespoons is way too much. My old recipe doesn't call for lemon so it was quite a surprise.
Bobbie Davis says
Love huckelberries & love making cheese cake
Cindi Babb says
I am beginning to make this recipe but I did maybe want to make it a little "fluffier".
what and how much would I add/substitute to this recipe to make that happen?
Thank you in advance!
Erin says
One way to make the cheesecake fluffier is to separate the eggs. Whip the egg whites separately and gently fold them into the cheesecake batter.
Andrea B. says
I live in MT. So I do have fresh huckleberries right now. Thought I would try my hand at making a cheese cake. Oh, and this is my first time EVER making a cheese cake. Followed the recipe for the most part to a T. The only thing I did after reading reviews was I did 1 tablespoon real lemon juice, 1 tablespoon real Orange juice in the huckleberry topping. I think it is delicious! Thank you for sharing this recipe. My Cheese cake is in the fridge cooling for the first 8 hrs. I can’t wait to try it.
-Water did get into my aluminum foil 😭 and I don’t know what the bottom of my cake looks like yet, but I hope it’s not too bad.
Concetta M Christensen says
I can't comment on the cake yet because it is in the oven now. Hoping someone can answer this for me. I had some batter left over, just enough for a 4-in spring pan. Can anyone tell me at what temperature and how long to bake the 4-in cake?
Erin says
I have not made a 4-inch cheesecake in the oven, but you should probably start checking it after it has cooked for 25 minutes.
Concetta Christensen says
Thank you for that and now that I have made the cheesecake I gave it five stars. It is so delicious and much like my favorite cheesecake recipe that I lost--twice. This one was so delicious and someone actually wanted to buy some from me. I told him the next time I make it I'll gladly give him a piece.
Erin says
I am so glad that you found this comparable to your favorite cheesecake recipe! Thank you for sharing!
Lance Miller says
A few years back my Mother and I made a blueberry cheesecake together that the cheesecake itself was flavored like blueberry. My Father is now requesting his favorite, a huckleberry one. My question is, can I add your huckleberry preserve topping mixture to your cheesecake batter recipe to make it have a huckleberry flavor throughout the entire cheesecake??? I live in California so huckleberries are not readily available
Erin says
What a wonderful gift to give to your dad! I have not tested this recipe with the topping mixed in and do recommend that it be as the recipe is written, for best results. However, if you were to test mixing it in I would start by reducing the sour cream to 1/4 cup and reducing the sugar to 1 1/4 cup, then gently stirring the cooled sauce in right before baking. If you go that route, please report back on how it turns out!
Tina Shinaver says
I can't see where it says what size springform pan this recipe is.
Erin says
You can use a 9-inch or 10-inch springform pan. If using a 9-inch pan, fill it to 1-inch from the top of the pan. There may be a very small amount of filling leftover but most of it will fit in the pan.
Cheryle Nolan says
I made it! I made a few tiny mistakes but my family raved about it. I would definitely make it again. It was great tasting.
Erin says
I am so happy to hear that you and your family loved this recipe!
Jennifer says
I am so glad that this isn’t another fluffy cheesecake recipe. Those make me feel like I am just eating air. This recipe is exactly what I am looking for in a good cheesecake!
Erin says
Yes! A rich, dense cheesecake is the best, in my opinion! I am glad that you like this recipe!