Prickly Pear Cheesecake

 

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Crust 2 cups crushed graham cracker crumbs 2 1/2 tablespoons granulated sugar 1/2 cup melted butter Filling 32 ounces cream cheese, softened 1 1/2 cups granulated sugar 4 eggs 1 1/2 teaspoons vanilla extract 1 cup whipping cream 1/4 teaspoon lemon juice 2/3 cup prickly pear preserves Whipped cream (optional) Glaze 1 cup prickly pear jelly 2 tablespoons Grand Marnier

The Directions

Mix graham cracker crumbs, sugar, butter and nuts together. Press firmly on the bottom and sides of a 9-inch springform pan.

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 overnight.

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.

Source: E-Cookbooks.net

To help your cheesecake come out just right, check out these cheesecake baking tips.