Cheri’s Classic Prickly Pear Cheesecake

Secret Ingredient
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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 has a rich, fruity flavor with distinct clarity, and a delicate aroma.

Recipe

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

Crust:

  • 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.

Filling:

  • 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.

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.

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