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| Every
cheesecake lovers dream come true! |
Ingredients:
1 1/2 C graham cracker crumbs
6 T melted butter or margarine
1/4 C clover honey
1/2 t ground cinnamon
3 – 8 oz. packages cream cheese, softened
2 t vanilla extract
3 large eggs
1 C sour cream
2 Andy Boy cactus pears
2 ripe peaches
Prickly Pear Glaze
3/4 C apple juice
2 T cornstarch
3/4 C Andy Boy cactus pear juice
1/4 C honey
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Directions:
| 1. |
Preheat oven to 350 degrees.
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| 2. |
In a mixing bowl, combine graham cracker
crumbs, butter, 1 tablespoon honey and cinnamon. Using fingers,
press mixture evenly on bottom and half way up sides of 9 inch
spring form pan. Set aside. |
| 3. |
In a large mixing bowl, with mixer on high
speed, beat cream cheese, remaining honey and vanilla until
creamy. Beat in eggs, one at a time, mixing well. Stir in sour
cream. Pour batter into crust; bake 50 to 60 minutes until center
sets. Turn oven off, leaving door slightly ajar. Leave cake
in oven 1 hour, remove and allow to cool. Chill at least 2 hours,
then prepare glaze and peel and slice cactus pears and peaches.
Arrange on top of cake and spoon over glaze. Refrigerate until
ready to serve. |
| 4. |
For Glaze, combine 1/4
apple juice and cornstarch. In saucepan, combine remaining apple
juice, cactus pear juice, and honey. |
| 5. |
Stir over medium heat until honey melts.
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| 6. |
Add cornstarch mixture and stir until mixture
boils, thickens, and turns clear. Cook one minute and set aside
to cool slightly. |
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