See below ingredients and instructions of the cheesecake recipe
2 cups crushed graham cracker crumbs
2 1/2 tablespoons granulated sugar
1/2 cup melted butter
1/2 cup piñon nuts, finely chopped
Mix graham cracker crumbs, sugar, butter and nuts together. Press firmly on the bottom and sides of a
9-inch springform pan.
32 ounces cream cheese, softened
1 1/2 cups granulated sugar
1 1/2 teaspoons vanilla extract
1 cup whipping cream
1/4 teaspoon lemon juice
2/3 cup prickly pear preserves
Whipped cream (optional)
With an electric mixer, cream together cream cheese and sugar until smooth. Add 1 egg at a time,
beating well; blend in vanilla extract. By hand, add sour cream, whipping cream and lemon juice. Pour
half this mixture into the crust. Spoon half the preserves over the batter. Add remaining batter and
repeat with remaining preserves. Swirl with a knife for a marbled effect. Bake at 325 degrees F for 1
hour and 15 minutes. Turn oven off and leave in oven 1 hour. Remove from oven and let cool. Chill
1 cup prickly pear jelly
2 tablespoons Grand Marnier
Melt jelly and Grand Marnier over low heat. Pour atop chilled cheesecake. Spread evenly and let set.
Decorate edges with whipped cream piping.
Makes 8 to 12 servings.
Prickly Pear Cheesecake 256