This much cream cheese…..
…can only mean one thing in our household: The Hubs’ Birthday.
I don’t know how we got on huckleberry cheesecake. Perhaps it’s a caloric-curse I’ve put on myself, or maybe he requests it. All I know is that when we go out to dinner and order huckleberry cheesecake for dessert, I’m getting maybe 3 bites of it. Maybe. The rest is consumed by The Hubs before I can even say “huckleberry.” Now that I think of it…maybe this is just a subconscious attempt to get a whole piece of cheesecake to myself. Hmmmm?
Regardless of the reasoning, I make it a point to purchase a pint of huckleberries at our Farmers Market each summer that are specifically for The Hubs’ birthday dessert. They immediately go in the freezer and aren’t touched until March 22nd.
As for my recipe? Well I went straight to the source. Yep. This one is from Kraft (you know….pretty much the inventors of cream cheese). And since birthdays are calorie-free, I don’t mess around. No skimping on this one…although I’m sure you could use low-fat versions of everything. But I figure there are a few times a year that you just have to go all-in. And Birthdays are one of them.
New York Cheesecake
12 Honey Grahams, crushed (about 2 cups)
6 Tbs sugar
6 Tbs butter, melted
5 pkg (8 oz each) cream cheese, softened
1 cup sugar
3 Tbs flour
1 Tbs vanilla
1 cup sour cream
1 can cherry pie filling Huckleberry sauce recipe
Line 13×9 inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, 6 tbs sugar and 6 tbs butter; press into bottom of pan. bake 10 minutes @ 325.
Add sour cream; mix well. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust.
Do you guys see the double-panage going on in the picture above? So I have the first 13×9 pan (with the foil around it) and then that is sitting in a slightly larger jelly roll pan. Do you guys do this trick? You fill the second pan with water and then put it all in the oven? Supposedly it’s supposed to keep your cheesecake from cracking. I usually take all the help I can get, so I’ve used this method for the last several birthdays. And I’ve never had a cheesecake crack, so I’m going to go ahead and keep on doing it.
Bake 40 minutes or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Top with
pie filling huckleberry sauce.
I may or may not have eaten two pieces.
Happy Birthday Hubs!