Creamy Huckleberry Cheesecake Bars
Indulge in these luscious Huckleberry Cheesecake Bars, featuring a velvety cheesecake mixture swirled with vibrant, tart Idaho huckleberries. Set atop a buttery graham cracker crust, these bars offer a delightful balance of creamy richness and fruity flavor, making them a perfect treat for any occasion.
ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 ½ cups fresh or frozen huckleberries
- 2 tablespoons cornstarch
steps
- 1.
Preheat your oven to 325°F (163°C) and line an 8x8-inch baking pan with parchment paper, allowing some to hang over the edges for easy removal.
- 2.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until well combined. Press the mixture firmly into the bottom of the prepared pan, creating an even layer. Bake for 10 minutes, then remove and let cool.
- 3.
In a large mixing bowl, beat the softened cream cheese and ½ cup sugar until smooth and creamy. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until combined.
- 4.
In a separate bowl, toss the huckleberries with cornstarch to prevent sinking during baking. Gently fold half of the huckleberries into the cheesecake batter.
- 5.
Pour the cheesecake mixture over the crust, smoothing the top. Drop spoonfuls of the remaining huckleberries on top, and swirl gently with a knife to create a marbled effect.
- 6.
Bake in the preheated oven for 40-45 minutes or until the edges are set but the center is slightly jiggly. Turn off the oven, crack the door, and let the bars cool in the oven for 1 hour.
- 7.
Remove from the oven and refrigerate for at least 4 hours or overnight for best results. Cut into squares and serve chilled. Enjoy!
