A rich cheesecake with a delicious brownie crust, but that's not the best part. No, the to-die-for huckleberry topping is definitely my favorite part of this Huckleberry Cheesecake recipe. If you want to go over the top, drizzle the sliced pieces with some huckleberry sauce!
About this recipe
Last week, we celebrated Scott's birthday. A couple of weeks before that, we celebrated mine with some Kahlua Coffee Cheesecake, which is my absolute favorite!
I wanted to incorporate huckleberries in Scott's birthday cake, especially since huckleberries are his favorite fruit. Who can blame him?
Not only are they delicious freshly picked off the huckleberry bush, but they are excellent for making Huckleberry Pie, Huckleberry Cheesecake, and Mountain Berry Jam.
Before you decide to leave because you don't have huckleberries, let me just say that blueberries are a good substitution in most huckleberry recipes, including this one.
How to make huckleberry cheesecake
I borrowed ideas from a few of my other cheesecake recipes to make this Huckleberry Cheesecake.
First, I used the same brownie crust from my Kahlua cheesecake because it seems to be a real crowd-pleaser.
Next, I adapted the huckleberry topping from my no-bake Berry Cheesecake recipe by leaving out the cinnamon and the cardamom. I did not want those flavors competing with the taste of the huckleberries.
I think you'll agree that the combination of chocolate and huckleberries in this recipe is truly irresistible.
Finally, the decadent cheesecake layer brings it all together and results in an unforgettable cheesecake experience!
You didn't know there was such a thing as a "cheesecake experience" did you? You will after having a slice of this Huckleberry Cheesecake, I promise!
Ingredients
Brownie Layer
- 1 package Ghirardelli brownie mix
- 1 large egg
- ⅓ cup oil
- ⅓ cup water
Cheesecake Layer
- 2 eight-ounce packages of cream cheese
- ½ cup of sugar
- 2 tablespoons flour
- ¼ cup sour cream
- 1 teaspoon vanilla
- 2 large eggs
Huckleberry Topping
- ½ cup of sugar
- 2 tablespoons cornstarch
- ⅓ cup of water
- 2½ cups of huckleberries
- 1 teaspoon lemon juice
Instructions
Preheat oven to 325 Degrees F.
Brownie Layer
Prepare brownie mix according to box instructions.
Pour into a greased, 9" spring-form pan. Bake for 15 minutes.
Cheesecake
Beat cream cheese in a stand mixer until light and fluffy. Add sugar, flour, sour cream, and vanilla. Mix to combine.
Add eggs and beat until the mixture is smooth and all the ingredients are incorporated. Scrape the sides and the beater as needed.
Pour the batter over the brownie layer after the brownie layer has baked for 15 minutes.
Place on the middle rack of the oven. Add a pan, partially-filled with water, under the cheesecake. This "water-bath" allows the cheesecake to bake without cracking.
Bake for one hour, or until the cheesecake is no longer jiggly in the center. Cook longer as necessary, checking every five minutes, until it's done.
Remove the cheesecake from the oven, and allow it to come to room temperature on the counter.
Huckleberry Topping
Combine sugar and cornstarch in a saucepan. Add water and whisk or stir until smooth.
Add huckleberries and lemon juice then bring to a boil.
Cook and stir for a few minutes or until thickened. Set aside to cool.
Once cool, add the huckleberry topping over the cheesecake and chill for 4 or more hours before serving.
Cook's Tips
- For high altitude, add an additional 1/4 cup of flour and 2 tablespoons of water to the brownie mix before baking.
- If you don't have a 9" springform pan, a 10" may be used.
- Although I always use a water-bath when I bake a cheesecake you can skip it since the huckleberry topping will cover up any cracks that develop.
- For extra sinfulness, drizzle the sliced cheesecake with huckleberry sauce before serving.
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Huckleberry Cheesecake with a Brownie Crust
Ingredients
Brownie Layer
- 1 package Ghirardelli brownie mix
- 1 large egg
- ⅓ cup oil
- ⅓ cup water
Cheesecake Layer
- 2 8 oz packages of cream cheese
- ½ cup sugar
- 2 T. flour
- ¼ cup sour cream
- 1 tsp. vanilla
- 2 large eggs
Huckleberry Topping
- ½ cup sugar
- 2 T. cornstarch
- ⅓ cup water
- 2½ cups huckleberries
- 1 tsp. lemon juice
Instructions
- Preheat oven to 325 degrees F.
Brownie Layer
- Prepare brownie mix according to box instructions.
- Pour into a greased, 9" spring-form pan. Bake for 15 minutes.
Cheesecake:
- Beat cream cheese in a stand mixer until light and fluffy. Add sugar, flour, sour cream, and vanilla. Mix to combine.
- Add eggs and beat until the mixture is smooth and all the ingredients are incorporated. Scrape the sides and the beater as needed.
- Pour the batter over the brownie layer after the brownie layer has baked for 15 minutes.
- Place on the middle rack of the oven. Add a pan, partially-filled with water, under the cheesecake. This "water-bath" allows the cheesecake to bake without cracking.
- Bake for one hour, or until the cheesecake is no longer jiggly in the center. Cook longer as necessary, checking every five minutes, until done.
- Remove the cheesecake from the oven, and allow it to come to room temperature on the counter.
Huckleberry Topping
- Combine sugar and cornstarch in a saucepan. Add water and stir until smooth.
- Add the huckleberries and lemon juice then bring to a boil.
- Cook and stir for a few minutes or until thickened. Set aside to cool.
- Once cool, add the huckleberry topping over the cheesecake and chill for 4 or more hours before serving.
Notes
- For high altitude, add an additional 1/4 cup of flour and 2 tablespoons of water to the brownie mix before baking.
- If you don't have a 9" springform pan, a 10" may be used.
- Although I always use a water-bath when I bake a cheesecake you can skip it since the huckleberry topping will cover up any cracks that develop.
- For extra sinfulness, drizzle the sliced cheesecake with huckleberry sauce before serving.
Lori says
I was so fortunate to get to try this and I have to say it was absolutely amazing! Great flavor combination, great textures and so, so good!
HildaSterner says
Thanks, Lori, as usual. we loved having you!