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huckleberry cheesecake top view with some huckleberry leaves
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5 from 2 votes

Huckleberry Cheesecake with a Brownie Crust

Rich Huckleberry (or blueberry) Cheesecake with a brownie crust.
Prep Time20 mins
Cook Time1 hr 15 mins
Total Time5 hrs 35 mins
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 481kcal
Author: Hilda Sterner


Brownie Layer

  • 1 package Ghirardelli brownie mix
  • 1 large egg
  • cup oil
  • 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
  • cup water
  • cups huckleberries
  • 1 tsp. lemon juice


  • 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.


  • 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.


  • 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.


Serving: 1slice | Calories: 481kcal | Carbohydrates: 58g | Protein: 6g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 85mg | Fiber: 1g | Sugar: 42g