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Cactus Pear Cheesecake

Every cheesecake lovers dream come true!


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


  1. Preheat oven to 350 degrees.
  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.
  6. Add cornstarch mixture and stir until mixture boils, thickens, and turns clear. Cook one minute and set aside to cool slightly.