Huckleberry Cheesecake Pie is our favorite pie or cheesecake. You can choose what name you want to call it; I just want to tell you it is amazing. It just may be one of the best kept secret recipes that I can share. 

However, if you are not able to find huckleberries, then you can use blueberries, and you will love  them too. I know that the huckleberries we used, grow in the wild. I have heard that some people grow them in their yards, but ours grew up in the forest. So if you have huckleberries that did not come from the forest, they taste different than your wild ones. I have never used them. So I cannot tell you how to cook or use them. 

If you make this pie, you will want to share with others; otherwise, you just might be temped to eat the whole Huckleberry Cheesecake Pie by yourself!!

 

 

 

 

What Ingredients Do I Need For Huckleberry Cheesecake Pie?

Here’s a list of ingredients you’ll need to make this Pie (scroll down for the full recipe):

 

Crust:

• All-purpose flour
• Brown sugar
• Chopped pecans, walnuts, or almonds
• Butter

 

Filling:

• Cream cheese
• Confectioners’ sugar
• Vanilla extract
• Heavy whipping cream

 

Berry Topping:

• Granulated sugar
• Cornstarch
• Salt
• Fresh huckleberries or blueberries
• Butter

 

 

 

 

How Do I Make Huckleberry Cheesecake Pie?

Here’s the simple steps you’ll follow to make this Pie (scroll down for the full recipe):

 

Crust:

• In a mixing bowl combine the brown sugar and the chopped nuts. Then using a large fork or a pastry blender add the butter.
• Then place the mixture onto a baking sheet. Bake in a 400 degree oven for 15 minutes. Stir the mixture every 5 minutes.
• When the crust is finished, remove it from the oven and put the mixture into a 9″ pie baking dish carefully, making this your pie crust. 

 

Filling:

• Whip the cream in a bowl with a hand mixer.  Add the confectioner’s sugar and the vanilla extract to the whipped cream.
• Then add the cream cheese to the whipped cream mixture and mix for about 2-3 minutes on a medium speed.
• Spoon the cream cheese mixture into the cooled pie crust and refrigerate the pie.

 

Berry Topping:

• In a medium sauce pan, add the sugar, cornstarch, and salt. Pour the water into the mixture and whisk until smooth.
• Add 1 cup of the berries and bring the mixture to a boil. Cook for 2-3 minutes or until the mixture starts to thicken. Remove from the heat.
• Add the butter and remaining berries. Allow your topping to cool before pouring over the cream cheese mixture.
• Garnish with extra cream and berries if desired; but not needed.

 

 

 

 

Tips and Tricks For Huckleberry Cheesecake Pie:

 

• Use Cold Butter, (not frozen), for your crust.
• Make sure your Cream Cheese is softened.
• I like to place my bowl and the beater in the freezer about 1/2 hour before making the whipping cream.
• If you don’t have quite enough Huckleberries, use some Blueberries.

 

 

 

 

More Pies For You to Enjoy:

 

Apple Pie by Grandma Ople

French Silk Pie

Best Ever Banoffee Pie

Peaches and Cream Pie

Pina Colada Pie

Key Lime Cream Pie

Chocolate Cheesecake Pie