Huckleberry Cheesecake
Servings: 8
Calories: 106kcal
- 1 graham cracker crust
- 1 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 8 oz tub whipped topping (thawed)
- 1 tsp vanilla extract (optional)
Huckleberry Topping
- 1½ cups huckleberries
- ¼ cup granulated sugar (add more if the berries are really tart)
- 1 Tbsp cornstarch
- 1 pinch of salt
- 2 Tbsp cold water
Huckleberry Topping
In a medium saucepan, mix together huckleberries, sugar, cornstarch, salt, and water.
Cook over medium/low heat stirring frequently breaking up some of the berries until the mixture simmers and thickens. Let cool slightly before spreading it on top of the cheesecake. Refrigerate for a couple of hours before serving.
Serving: 1slice | Calories: 106kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Sodium: 100mg | Potassium: 24mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 0.2IU | Calcium: 6mg | Iron: 1mg