Name: 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;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

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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 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

Nutrition Info

574.1 calories carbohydrate: 70.4 g cholesterol: 61.4 mg fat: 31.3 g fiber: 1.4 g protein: 5.7 g saturatedFat: 19.7 g servingSize: - sodium: 392.3 mg sugar: 52.2 g transFat: : - unsaturatedFat: : -

Directions

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.
Mix cream cheese, whipped topping, and 1 cup sugar together in a bowl until smooth. Spread evenly over crust.
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.
Spread huckleberry mixture over cream cheese layer. Scatter whole huckleberries on top.

Recipe Yield

1 9x13-inch baking pan

Recipe Note

This is literally gone within 20 minutes at my house!

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