Magnolia Peach Cheesecake Recipe

Magnolia Peach Cheesecake Recipe

Ingredients

FOR CRUST:

• 1 cup hazelnuts, toasted and chopped
• 12 whole graham crackers, finely chopped
• 1/4 cup sugar
• 6 tablespoons unsalted butter, melted

FILLING:

• 1-1/2 pounds ricotta cheese
• 2 packages (8 ounces) cream cheese, softened
• 2 cups sour cream
• 1-1/2 cups sugar
• 6 tablespoons all-purpose flour
• 4 tablespoons hazelnut liqueur, divided (Frangelico)
• 6 eggs, lightly beaten
• 3 medium peaches, sliced

Method

1. Preheat oven to 325F
2. Add butter, sugar and graham crackers to a food processor until a fine crumb is formed
3. Add in ¾ cup hazelnuts and pulse until coarsely chopped
4. Press into the bottom and 1 ½ inches up the side of a greased, 9 inch springfrom pan
5. Bake for 10 minutes
6. In a large mixing bowl, beat together ricotta cheese, cream cheese, sour cream and sugar until well combined
7. Gradually add in flour, 2 tablespoons hazelnut liqueur and eggs, beating until just combined
8. Pour into crust
9. Place springform pan in a baking pan filled with 1 inch of water
10. Bake for 90 minutes, until center is just set
11. Cool, cover and refrigerate overnight
12. Toss peaches with remaining liqueur and arrange over top of cheesecake
13. Chop remaining hazelnuts and sprinkle over top
14. Chill for 1 hour

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