Huckleberry Cream Cheese Cake

CRUST

1/4 cups graham cracker crumbs
1/4 cup of sugar
1/1 cup softened butter

Mix ingredients and press firmly into bottom of 9 x 13″ pan.

FILLING

2 eggs
1/2 cup sugar
1 – 8 oz. package softened cream cheese
1 teaspoon vanilla

Beat eggs until thick and lemon color.  Add sugar cheese and vailla and beat until smooth.
Pour filling over crumbs and bake 30 minutes at 300 degrees.  Sprinkle top with cinnamonand cool.

HUCKLEBERRY TOPPING

1/2 cup sugar
2 Tablespoons cornstarch
1/2 cup water or juice from huckleberries
2 Tablespoons lemon juice

Mix sugar and cornstarch in saucepan.  Add water/juice and lemon juice.  Cook, stirring constantly until mixture thinckens and boils.  Cook 1 minute.  Remove from heat and stire in huckleberries.  Cool and pour over cream cheese mixture.  Chill 8 hours.  Serve with whipped cream.

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3 Comments

  1. Comment by Elise Bosch:

    My son is allergic to corn. I am going to make your recipe for Huckleberry Cream Cheese Cake but substitute tapioca for cornstarch and see how it turns out.

  2. Comment by sandy:

    Good luck and let us know how that goes for you!

    Sandy

  3. Comment by Mr. Huckleberry:

    Elise… curious to hear how the tapioca replacement for cornstarch worked out? Sandy and I are both gluten sensitive, so we are always looking for the non-wheat family alternatives. We don’t have a problem with corn, but since most corn is GMO (unless certified organic), we avoid most of that as well. Have you ever tried millet bread instead of corn bread?… to me, millet tastes a lot like corn in many recipes, not as starchy. I was always going to use ground millet instead of cornmeal in a cornbread recipe, but never got to it… happy de-corning. We understand about the allergies, as we have LOTS of them… not just gluten.

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