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Magnolia Dream Cheesecake

"This is the best cheesecake you will ever taste!" You'll love the light, creamy texture bursting with peach and hazelnut flavor. Charlene Chambers, Ormond Beach, Florida

16 ServingsPrep: 50 min. Bake: 1-1/2 hours + chilling

Ingredients

1 cup hazelnuts, toasted
12 whole graham crackers
1/4 cup sugar
6 tablespoons unsalted butter, melted
FILLING:
1-1/2 pounds ricotta cheese
2 packages (8 ounces each) cream cheese, softened
2 cups (16 ounces) sour cream
1-1/2 cups sugar
6 tablespoons all-purpose flour
4 tablespoons hazelnut liqueur, divided
6 eggs, lightly beaten
3 medium peaches, sliced

Directions

Place a greased 10-in. springform pan on a double thickness of
heavy-duty foil (about 18 in. square). Securely wrap foil around
pan.
Place hazelnuts in a food processor; cover and pulse until coarsely
chopped. Set aside 1/4 cup 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° for 10 minutes. Cool on a wire rack.

2 of 2

Magnolia Dream Cheesecake (continued)

Directions (continued)

In a large bowl, beat the ricotta, cream cheese, sour cream and sugar
until well blended. Beat in flour and 2 tablespoons liqueur. Add
eggs; beat on low speed just until combined. Pour into crust. Place
springform pan in a large baking pan; add 1 in. of hot water to
larger pan.
Bake at 325° 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 minutes. Carefully run a knife around edge of pan to
loosen; cool 1 hour longer. Refrigerate overnight.
Toss peaches with remaining liqueur; arrange over top of cheesecake.
Sprinkle reserved hazelnuts in the center. Remove sides of pan.
Yield: 16 servings.

Nutrition Facts: 1 slice equals 518 calories, 33 g fat (16 g saturated fat), 159 mg cholesterol, 244 mg sodium, 43 g carbohydrate, 2 g fiber, 13 g protein.