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Slice of cheesecake on a plate with a bite out of it.

Huckleberry Cheesecake

Rich, dense, incredible cheesecake with a slightly tart, slightly sweet huckleberry topping.
5 from 1 vote
Prep Time 25 mins
Cook Time 1 hr 40 mins
Cooling and Setting Time 9 hrs
Total Time 11 hrs 5 mins
Course Dessert
Cuisine American
Servings 12
Calories 582 kcal

Ingredients
 
 

Graham Cracker Crust

  • 1 ½ cups graham cracker crumbs (13 full graham cracker sheets)
  • cup sugar
  • 6 tablespoons butter
  • teaspoon salt

Cheesecake Filling

  • 32 ounces cream cheese (4 eight-ounce blocks)
  • 1 ¾ cups sugar
  • 3 tablespoons flour
  • 4 teaspoons vanilla
  • 2 teaspoons lemon juice
  • 4 eggs
  • 2 egg yolks
  • ½ cup sour cream

Huckleberry Topping

  • 2 cup huckleberries
  • ½ cup sugar
  • ¼ cup water
  • 2 tablespoons lemon juice
  • 2 tablespoons 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 and melted butter. Mix well until fully combined.
  • Using a flat-bottomed measuring cup or glass, press the crumb mixture into the bottom and sides of a springform pan.
  • Bake at 375 degrees for 8 minutes. Remove from the oven and reduce the oven temperature to 325 degrees and open the oven door until it has cooled to 325.
  • If the crust has fallen or crumbled then while it is still warm use the measuring cup to press back against the sides.

Cheesecake Filling

  • Wrap the outside of a springform pan with a double layer of heavy-duty aluminum foil.
  • Pour water into a large stock pan or tea kettle and bring to a boil.
  • 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.
  • Add flour and mix until incorporated. Add vanilla and lemon juice and beat on low speed until combined.
  • 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.
  • Mix sour cream into the mixture, using low speed. It should be fully mixed into the batter but you do not want to beat it at this point, or overmix.
  • Pour the cheesecake batter over the graham cracker crust and use a spoon or spatula to smooth the batter.
  • 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 degrees for 90-100 minutes, or until the cheesecake has set. The edges should be slightly puffed 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 place in 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.
  • In a small bowl, make a slurry of cornstarch and lemon juice, mixing together until smooth.
  • 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.
  • Fill a tall glass with hot water. Dip a sharp knife into the water, then slice the cheesecake. After each cut, dip back into the water and wipe it with a towel so that each cut into the cheesecake begins with a clean knife.

Notes

Huckleberry Topping with Jam Recipe
1 cup huckleberry preserves
2 tablespoons water
1 teaspoon lemon juice
In a small saucepan, heat huckleberry preserves, water, and lemon juice over medium heat, until it begins to bubble. If the sauce seems too thick, add additional water, ½ tablespoon at a time, until the sauce reaches your desired consistency.
 
 
 

Nutrition

Nutrition Facts
Huckleberry Cheesecake
Amount per Serving
Calories
 
582
Calories from Fat 315
% Daily Value*
Fat
 
35
g
54
%
Saturated Fat
 
19
g
119
%
Cholesterol
 
185
mg
62
%
Sodium
 
413
mg
18
%
Potassium
 
146
mg
4
%
Carbohydrates
 
61
g
20
%
Fiber
 
1
g
4
%
Sugar
 
48
g
53
%
Protein
 
8
g
16
%
Vitamin A
 
1344
IU
27
%
Vitamin C
 
2
mg
2
%
Calcium
 
102
mg
10
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword cream cheese, fruit dessert, huckleberry
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