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Nectarine Cheesecake




Source of Recipe


Family Circle Magazine


List of Ingredients




Crust:
14 graham cracker boards
2 teaspoons sugar
1/2 teaspoon ground cinnamon
6 tablespoons butter, melted
Filling:
12 ounces cream cheese, softened
1/3 cup sugar
2 eggs
1/2 teaspoon vanilla extract
2 nectarines, peeled, pitted, diced
Slivered lime zest, for garnish


Recipe



1. Place rack covered with foil in bottom oven position and a second rack above. Heat oven to 350°.
2. Crust: Crush crackers finely in food processor. Add sugar and cinnamon; pulse to blend. Add butter; pulse until crumbs begin to stick together. Press crumbs over bottom and up sides of 9-inch tart pan with removable bottom (cover hand with plastic wrap if crumbs are too sticky).
3. Filling: In bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat until blended. Fold in half of nectarine pieces. Pour into prepared tart pan.
4. Bake in 350° oven on rack over foil for 30 to 35 minutes, until set and crust is lightly colored. Remove to rack; let cool to room temperature. Refrigerate until cool, about 2 hours.
5. Remove side of pan. Sprinkle remaining nectarine pieces and zest around edge. Serve immediately.