Ingredients:

  • 1 1/2 cups (180g) graham cracker crumbs
  • 1/4 cup (50g) granulated sugar
  • 6 tbsp (85g) unsalted butter, melted
  • 16 oz (450g) cream cheese, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (60g) sour cream, room temperature
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 cup (150g) fresh or frozen huckleberries
  • 1 tbsp (8g) all-purpose flour

Instructions:

  1. Combine the graham cracker crumbs, sugar, and melted butter in a bowl until the mixture resembles wet sand. Press the mixture firmly into the bottom of a parchment-lined 9x9-inch baking pan using the bottom of a measuring cup for an even surface. Bake at 350°F (175°C) for 8 minutes to set the crust, then remove and let cool slightly.
  2. Beat the softened cream cheese and sugar on medium-low speed until completely smooth. Mix in the sour cream and vanilla extract. Add eggs one at a time, mixing on low speed just until incorporated to avoid adding too much air.
  3. Toss the huckleberries with the flour in a separate small bowl until lightly coated. Gently fold the berries into the cheesecake batter using a rubber spatula; do not use the mixer.
  4. Pour the filling over the pre-baked crust and smooth the top. Bake at 325°F (160°C) for 35-40 minutes until the edges are set and slightly golden, but the center still has a slight jiggle.
  5. Allow the bars to cool and chill in the refrigerator for 4 hours before slicing.