Magnolia Dream Cheesecake

Magnolia Dream Cheesecake
Magnolia Dream Cheesecake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    c. hazelnuts, toasted, divided

  • 12

    whole graham crackers

  • 1/4

    c. sugar

  • 6

    tbsp. unsalted butter, melted

  • FILLING:

  • 1 1/2

    lbs. ricotta cheese

  • 2

    pkg. (8 oz. each) cream cheese, softened

  • 2

    c. sour cream

  • 1 1/2

    c. sugar

  • 6

    tbsp. all-purpose flour

  • 4

    tbsp. hazelnut liqueur, divided

  • 6

    eggs, lightly beaten

  • 3

    medium peaches, sliced

Directions

1. Place a greased 10-in. springform pan on a double thickness of heavy duty foil. Securely wrap foil around pan. 2. Place hazelnuts in a food processor; cover and pulse until coarsely chopped. Set aside 1/4 c. for garnish. Add graham crackers and sugar to food processor; cover and process until finely chopped. Add butter; process until blended. Press onto the bottom and 1-in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 325 degrees for 10 min. Cool on wire rack. 3. In a large bowl, beat the ricotta, cream cheese, sour cream and sugar until well blended. Beat in flour and 2 tbsp. liqueur. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan add 1-in. hot water to larger pan. 4. Bake at 325 degrees for 1 1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 min. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. 5. Toss peaches with remaining liqueur; arrange over top of cheesecake. Sprinkle reserved hazelnuts in the center.

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