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    You Are Here Home » Sweets Recipes

    Published: Jun 29, 2020 Updated: Jun 29, 2020 by Hilda Sterner | This post may contain affiliate links 2 Comments

    Huckleberry Cheesecake with a Brownie Crust

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    huckleberry cheesecake pin

    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!

    huckleberry cheesecake with a huckleberry branch

    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 huckleberries delicious freshly picked off the huckleberry bush, but they are excellent for making Huckleberry Pie, Huckleberry Cheesecake, and Mountain Berry Jam.

    But 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.

    huckleberry cheesecake

    Why This Recipe Works

    I borrowed ideas from a few of my other cheesecake recipes to make this Huckleberry Cheesecake. 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.

    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!

    What Goes into This Recipe

    Ingredient Notes

    • Huckleberries — Huckleberries are mainly found in Oregon, Washington, Montana, and Idaho. If you don't have enough huckleberries, you can substitute blueberries instead. Although huckleberries are more tart than blueberries, the substitution still works.
    • Brownie Mix — I prefer using Ghirardelli brownie mix because I have yet to find a better-tasting mix. If you would like to use a different mix or make your own, feel free to do so and adjust the brownie mix layer as needed.
    • Sour cream — The sour cream gives the cheesecake a great flavor so be sure to include it!
    • Flour — The small amount of flour helps to keep the cheesecake from cracking and gives the cheesecake a firmer texture. Who likes a runny cheesecake, am I right?

    How To Make This Recipe

    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.

    greased spring-form pan
    brownie mix uncooked
    unbaked brownies in a pan

    Cheesecake — Beat cream cheese in a stand mixer until light and fluffy. Add sugar, flour, sour cream, and vanilla. Mix to combine. 

    cream cheese in a mixing bowl
    beaten cream cheese in a mixing bowl
    adding sugar to mixing bowl with cream cheese in it
    cheesecake ingredients in a mixer

    Add eggs and beat until the mixture is smooth and all the ingredients are incorporated. Scrape the sides and the beater as needed.

    eggs beaten into cream cheese
    scarping sides of mixing bowl with spatula

    Pour the batter over the brownie layer after the brownie layer has baked for 15 minutes.

    pouring cheesecake batter over brownie mix
    unbaked cheesecake

    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.

    unbaked cheesecake in the oven

    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.

    cheesecake in a pan
    baked cheesecake in a pan

    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.

    Recipe FAQ's and Expert Tips

    What fruit can be substituted for huckleberries in this recipe?

    Blueberries are commonly used to replace some of the huckleberries in many recipes. This is done to stretch the huckleberries farther since they are so hard to come by and quite expensive.

    Another option is to completely replace the huckleberries with blueberries. Just please don't call it a Huckleberry Cheesecake! 😉

    When are huckleberries in season?

    Huckleberries ripen during Summer, usually from July through September. This depends on many things including location, elevation, temperature, and what side of the mountain the huckleberries are growing on.

    Can huckleberries be purchased?

    Huckleberries can be purchased when in season throughout the Northwestern part of the U.S. Huckleberries go for anywhere from $50 to $70 a gallon. This is why many choose to spend the day in the mountains, competing with bears, to avoid paying the ridiculous prices!

    • For high altitude, add an additional ¼ 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.

    Related Recipes

    • Berry Cheesecake​ (Huckleberry or Blueberry)
    • "Be My Huckleberry" Pie Recipe
    • Kiwi Lime Matcha Cheesecake Cups
    • Kahlua Coffee Cheesecake

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

    Stay in touch with me through social media @ Instagram, Pinterest, 4294 TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!

    huckleberry cheesecake top view with some huckleberry leaves

    Huckleberry Cheesecake with a Brownie Crust

    Rich Huckleberry (or blueberry) Cheesecake with a brownie crust.
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 1 hour 15 minutes
    Total Time: 5 hours 35 minutes
    Servings: 12 servings
    Calories: 481kcal
    Author: Hilda Sterner

    Ingredients

    Brownie Layer

    • 1 package Ghirardelli brownie mix
    • 1 large egg
    • â…“ cup oil
    • â…“ 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
    • â…“ 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 ¼ 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.

    Nutrition

    Serving: 1slice | Calories: 481kcal | Carbohydrates: 58g | Protein: 6g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 85mg | Fiber: 1g | Sugar: 42g
    Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

    More Sweets Recipes

    • Cheese Kunafa Recipe (Kunefe)
    • Date And Walnut Cake
    • Halloween Chocolate Covered Oreos
    • Canning Apple Pie Filling

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    1. Lori says

      June 30, 2020 at 5:14 pm

      5 stars
      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!

      Reply
      • HildaSterner says

        June 30, 2020 at 6:27 pm

        Thanks, Lori, as usual. we loved having you!

        Reply

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