347 comments
Magnolia Dream Cheesecake
Prep Time: 50 Min
Cook Time: 1 1/2 Hour plus Chilling
Serving Size: 12 Servings
Ingredients
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
Directions
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.
Nutritional Information
1 slice equals 518 calories, 33 g fat (16 g saturated fat), 159 mg cholesterol, 244 mg sodium, 43 g carbohydrate, 2 g fiber, 13 g protein.
Source: tasteofhome.com
by PLG24
March 12, 2013
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by EGGSHELL28
August 01, 2012
by BOOBEAT1984
June 10, 2012
by FAMJR
March 22, 2012
by TLCROCKETT
March 22, 2012
Looks and sounds wonderful. Thanks for a great recipe.
by MOMMYPIE55
March 22, 2012
Oooo... hazelnut cheesecake. Have to pass because of the calories and fat.
by 1000009949701
March 21, 2012
I'd rely on the sugar in the other products, go low fat, and use egg substitute, etc...
by 92651
March 21, 2012
Love cheese cake but it goes right to my belly and just stays there!
by OLYMPIAR
March 21, 2012
I am going to have to make this!! This sounds absolutely wonderful!!
by HINTON4PLUS1
March 21, 2012
wow! sounds too good to be true! I LOVE CHEESECAKE! TY!
by SCHEEPY
March 21, 2012
by LISAJOS
March 21, 2012
this sounds like a winner. i'd not use the hazelnuts or the liqueur though, just don't love that flavor, but the rest sounds divine! ty
by NAPOLEONBAKER
March 21, 2012
Yes. Will pass this on to my son who is the cheesecake baker in the family.
by CUALUM
March 21, 2012
sounds good but I'd use it as inspiration for a raw-cheesecake
by JOERACER
March 21, 2012
The mouth is drooling, but the hips are saying "no, no"
by HERB
March 21, 2012
Once it goes through the lips, there's nowhere to end up but around the hips...LOL!
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