Huckleberry Cheesecake Recipe

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Brief

Prep 25 mins

Cook: 8 mins

Total: 33 mins

Servings: 12

Yield: 1 9x13-inch baking pan

Huckleberry Cheesecake Recipe

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

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

New York Cheesecake II

Dessert

Directions

Step 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.

Step 2

Mix cream cheese whipped topping and 1 cup sugar together in a bowl until smooth. Spread evenly over crust.

Step 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.

Step 4

Spread huckleberry mixture over cream cheese layer. Scatter whole huckleberries on top.

Nutritional Information

Huckleberry Cheesecake Recipe

Servings Per Recipe:12

Calories: 574.1

% Daily Value *

Protein: 5.7g 11%

Carbohydrates: 70.4g 23%

Dietary Fiber: 1.4g 6%

Sugars: 52.2g

Fat: 31.3g 48%

Saturated Fat: 19.7g 98%

Cholesterol: 61.4mg 21%

Vitamin A Iu: 795.5IU 16%

Niacin Equivalents: 2.5mg 19%

Vitamin C: 2.3mg 4%

Folate: 21.8mcg 5%

Calcium: 43.8mg 4%

Iron: 1.8mg 10%

Magnesium: 14.2mg 5%

Potassium: 113.1mg 3%

Sodium: 392.3mg 16%

Thiamin: 0.1mg 8%

Calories From Fat: 281.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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