Peggy’s Prickly Pear Cheesecake
Indulge in Arizona’s essence with this Prickly Pear Cheesecake, featuring rich flavors from prickly pear jelly and preserves, and the delightful crunch of Piñon nuts.
- Total Time: 1 hour 45 minutes
Ingredients
Scale
Crust
- 2 cups of graham crackers
- 2 1/2 tablespoons of granulated sugar
- 1/2 cup of butter
- 1/2 cup of piñon nuts
Filling
- 4 packages (8 oz) of cream cheese
- 1 1/2 cups of granulated sugar
- 4 egg(s)
- 1 1/2 teaspoons of vanilla extract
- 1 cup of Sour Cream
- 1 cup of whipping cream
- 1/4 teaspoon of lemon juice
- 2/3 cup of prickly pear preserves
- whipped cream
Glaze
- 1 cup of prickly pear jelly
- 2 tablespoons of Grand Marnier
Instructions
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Prepare crustMix all crust ingredients together, Press firmly on the bottoms and sides of 9-inch springform pan. Chill.
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Prepare fillingCream together cream cheese and sugar until smooth. Add 1 egg at a time, beating well. Blend in vanilla. Fold in sour cream, whipping cream and lemon juice by hand.
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PourPour half the batter into crust. Spoon half the preserves over the batter. Add remaining batter and repeat with remaining preserves.
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Swirl with a knife for marbled effect.
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BakeBake at 325°F (163°C) for 1 hour and 15 minutes.
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Turn off the oven and leave in the oven for 1 hour.
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Remove from the oven and let cool. Chill overnight.
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Prepare glazeMelt jelly and Grand Marnier over low heat. Pour atop chilled cheesecake. Spread evenly and let set.
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Decorate edges with whipped cream piping.
Notes
This recipe is for more advanced bakers.
Equipment
- measuring cup
- measuring spoons
- mixer
- mixing bowl(s)
- Springform Pan
- Prep Time: 30
- Cook Time: 1 hour 15 minutes
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