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Cheri’s Classic Prickly Pear Cheesecake


Preheat oven to 350 degrees (325 for convection ovens).



  • 1 package graham crackers, crushed
  • 1 Tbsp sugar
  • ¼ cup crushed pecans
  • 5 Tbsp butter, melted


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.



  • 4 packages (2 pounds) cream cheese
  • 1 ¼ cup sugar
  • 2 tsp. pure lemon extract
  • 4 eggs 


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 – 55 minutes (45 – 50 minutes for convection oven), or until knife inserted into center comes out clean. Remove from oven.




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.

Secret Ingredients

Prickly Pear Cactus Jelly

Grown on sun-drenched deserts and watered naturally by our generous monsoon rains, the succulent prickly pear cactus fruit produces a juice that... Click for product details.


Prickly Pear Cactus Syrup

The naturally beautiful magenta colored syrup, made from prickly pear cactus juice, is customarily used over pancakes and desserts, but is also ... Click for product details.


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