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Magnolia Dream Cheesecake

 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 King Arthur Unbleached 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.
Nutritional 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.