carols_stuff | May. 13th, 2012

Magnolia Dream Cheesecake

Prep Time: 50 Min
Cook Time: 1 1/2 Hour plus Chilling
Serving Size: 12 Servings

1 cup hazelnuts, toasted, divided
12 whole graham crackers
1/4 cup sugar
6 tablespoons unsalted butter, melted

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

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.

2. 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 degrees for 10
Minutes. Cool on a wire rack.

3. 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.

4. Bake at 325 degrees 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.

5. Toss peaches with remaining liqueur; arrange over top of
Cheesecake. Sprinkle reserved hazelnuts in the center. Remove sides of
Pan.