Search recipe:
- Cheri's Classic Prickly Pear Cheesecake
-
- 1 Package graham Crackers, crushed
- 1 Tbsp Sugar
- 1/4 Cup Crushed Pecans
- 5 Tbsp Butter, melted
- 5 Packages (2 pounds) Cream Cheese
- 1 1/4 cup sugar
- 2 Tsp. Pure Lemon extract
- 4 Eggs
- 1 Pound Sour Cream
- 1 to 5-ounce jar Prickly Pear Cactus Jelly
- Directions
- For Crust: Mix graham crackers, sugar and pecans. Slowly stir in butter, a little at a time, until moistened. Press onto bottom of a 9-inch springform pan. Set aside. Filling: Beat cream cheese until creamy. Add sugar slowly and continue mixing until well blended and smooth. Add lemon extract and eggs, one at a time, mixing on low speed until incorporated. Pour over crust. Bake for 50 to 55 minutes (45 to 50 minutes for convection oven), or until knife inserted into center comes out clean. Remove from oven. Topping: Stir jelly into sour cream to break up jelly clumps and carefully pour over cheesecake. Bake 5 minutes. Remove and place on a cooling rack. Cool completely before removing rim. Refrigerate 4 hours. If desired, drizzle Cheri's Prickly Pear Cactus Syrup on top before serving.
- Provided by:
- Provided by Cheri Romanoski of Cheri's Desert Harvest
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Featured Recipe
Pumpkin Cream Cheese Bars
FOR THE CRUST:
1 3/4 c. Graham Cracker Crumbs (about 10-12 Whole Crackers)
1/2 c. Salted Butter, Melted
2 tbsp. Powdered Sugar
FOR THE PUMPKIN FILLING:
4 tsp. Cold Water
1 tsp. Gelatin
4 oz. weight Cream Cheese
1/2 c. Powdered Sugar
3/4 c. Pumpkin Puree
1/2 tsp. Cinnamon
1/4 tsp. Nutmeg
1/4 tsp. Ginger
1/8 tsp. Cloves
1 pinch Salt
1 tsp. Pure Vanilla Extract
3/4 c. Whipping Cream
FOR THE TOPPING:
4 oz. weight Cream Cheese
3 tbsp. Powdered Sugar
2/3 c. Whipping Cream
1/4 c. Chopped, Toasted Pecans
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Directions
For the crust:
Preheat oven to 350°F. Line an 8x8 square baking dish with parchment paper and set aside.
Place graham cracker crumbs, melted butter, and powdered sugar in a mixing bowl and mix until well combined. Press firmly into the bottom and partway up the sides of the prepared baking dish.
Bake in preheated oven for 10–12 minutes, or until crust is just starting to change color. Set aside to cool completely.
For the pumpkin filling:
Place the water in a small saucepan. Sprinkle the gelatin on top. Set aside for 10 minutes.
Meanwhile, in a large mixing bowl beat the cream cheese and powdered sugar until smooth. Add pumpkin, cinnamon, nutmeg, ginger, cloves, salt, and vanilla and beat again until smooth.
Heat the gelatin mixture over the stove, whisking often, until gelatin completely dissolves. Pour into the pumpkin mixture and beat well.
In a separate mixing bowl, beat whipping cream until stiff peaks form. Gently fold into the pumpkin mixture in 3 even additions. Be careful not to deflate the whipped cream too much.
Cover with plastic wrap and place in the fridge while you make the topping.
For the cream cheese whipped cream topping:
In a mixing bowl, beat cream cheese and powdered sugar together until smooth. Gradually add whipping cream. Beat until stiff peaks form.
Spread over the pumpkin filling with an offset spatula. Cover with plastic wrap and chill the bars in the refrigerator until they are set, about 4–6 hours. Just before serving, sprinkle with the toasted pecans. Serve chilled.
