Recipe type: Dessert
For the Cheesecake
  • 3 (8 ounce) packages cream cheese, softened
  • ¾ cup sugar
  • 1 teaspoon vanilla
  • 3 eggs, at room temperature
  • Nut Crust
For the Topping
  • 2 cups huckleberries or blueberries (fresh or frozen)
  • ½ cups sugar
  • 3 Tablespoons cornstarch
  • 2 Tablespoons lemon juice
  • 1 Tablespoons butter (optional)
For the Cheesecake
  1. Prepare the crust according to recipe instructions.
  2. With your mixer, beat together the cream cheese, sugar, and vanilla until smooth.
  3. Beat in the eggs just until combined, but do not over mix.
  4. Pour into the nut crust.
  5. Bake at 325° for 45 minutes or until the center is almost set.
  6. Cool.
  7. Refrigerate 3 or more hours.
For the Topping
  1. In a medium sized saucepan, combine all ingredients except the butter.
  2. Heat and stir until it thickens.
  3. Stir in the butter if desired.
Recipe by Gluten-Free Homemaker at