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Classic Prickly Pear Cheescake

Prickly pear cheesecake

Classic Prickly Pear Cheescake

Crust:

  • 1 pachage graham crackers
  • 1/4 cup crushed pecans (optional)
  • 1 Tablespoon sugar
  • 5 Tablespoon butter, melted

Instructions for Crust:

  1. Place graham crackers in a zip-lock bag and crush with a rolling pin or in a food processor. Repeat with the nuts.
  2. Combine graham crackers, pecans and sugar in a small mixing bowl.
  3. Slowly stir in melted butter, a little at a time, until moistened.
  4. Press mixture onto the bottom and half way up the sides of a 9-inch springform pan. Set aside.

Topping:

Instructions for Topping:

  1. Stir jelly into sour cream to break up jelly clumps.
  2. Stir periodically while preparing the filling for better incorporation and more vibrant color. Set aside.

Filling:

  • 4 – 8-ounce packages (2 pounds) cream cheese, room temperature
  • 1 ¼ cup sugar
  • 2 teaspoons lemon extract
  • 4 eggs

Instructions for Filling:

  1. Using a food processor or mixer, beat cream cheese until creamy.
  2. Slowly add sugar while mixing until blended and smooth.
  3. With mixer on low speed, add lemon extract and eggs, one at a time until incorporated. Pour over crust.
  4. Bake for 50 – 55 minutes (45 – 50 minutes for convection oven)
  5. Remove from oven and immediately pour topping onto cheesecake and bake for 5 minutes. Remove to cooling rack. Cool completely before removing rim. Refrigerate 4 hours. If desired, drizzle Cheri’s Prickly Pear Cactus Syrup on top before serving each slice. Serves16.