magnolia dream cheesecake

Name: Magnolia Dream Cheesecake
Prep time: 50 min
Cook time: 1 h 30 min
Yield: 16
Cuisine: American
Ingredients: 1 cup(s) hazelnuts, toasted; 12 - whole graham crackers; 1/4 cup(s) sugar; 6 tablespoon(s) unsalted butter, melted; ## FOR THE FILLING; 1 1/2 pound(s) ricotta cheese; 2 package(s) (8 ounces each) cream cheese, softened; 2 cup(s) (16 ounces) sour cream; 1 1/2 cup(s) sugar; 6 tablespoon(s) all-purpose flour; 4 tablespoon(s) hazelnut liqueur, divided; 6 - eggs, lightly beaten; 3 medium peaches, sliced

9 Pinches 1 Photo

Chrystal Cackler

Huntsville, AL

Updated on Aug 6, 2015

From my Mamaw's recipe collection.

Rate

prep time 50 Min

cook time 1 Hr 30 Min

method Bake

yield 16 serving(s)

Ingredients

1 cup hazelnuts, toasted
12 whole graham crackers
1/4 cup sugar
6 tablespoons unsalted butter, melted
FOR THE 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 all-purpose flour
4 tablespoons hazelnut liqueur, divided
6 eggs, lightly beaten
3 medium peaches, sliced

How To Make magnolia dream cheesecake

Step 1

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.

Step 2

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.
Step 3

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.
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