Description
A delightful Huckleberry Cheesecake featuring a buttery crust and a creamy filling, topped with a sour cream mixture for a perfect dessert experience.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 3 (8 oz) packages cream cheese, at room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup fresh or frozen huckleberries
- 1 cup sour cream
- ¼ cup powdered sugar
- Extra huckleberries and mint leaves for garnish
Instructions
- Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press into a 9-inch springform pan.
- Beat cream cheese until smooth, then add sugar, vanilla, and eggs. Mix until integrated, then gently fold in huckleberries.
- Pour the filling into the crust and bake for about 55-65 minutes, until the edges are set and the center is slightly jiggly.
- Allow the cheesecake to cool in the oven with the door cracked for an hour. Refrigerate for at least 4 hours or overnight.
- Mix sour cream and powdered sugar; spread it on top of the chilled cheesecake.
- Garnish with extra huckleberries and mint leaves before serving.
Notes
This cheesecake can be made ahead of time and stored in the fridge for about a week. For variations, consider using other berries or adding chocolate for a twist!
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg
Keywords: huckleberry, cheesecake, dessert, American, baking