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Nectarine Cheesecake
CRUST:
14 graham cracker boards
2 tsp sugar
1/2 tsp cinnamon
6 tbs butter, melted
FILLING:
12 oz cream cheese
1/3 cup sugar
2 eggs
1/2 tsp vanilla
2 nectarines, peeled, pitted, diced
Slivered lime zest
Instructions
Place rack covered with foil in bottom oven position and a second rack above. Heat oven to 350 degrees.
*(CRUST)---Crush crackers finely in a 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" tart pan with removable bottom.
*(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 pan. (Bake 35 min.) or until set and crust is lightly colored. Let cool to room temp. Refrigerate 2 hours. Remove side of pan. Sprinkle remaining nectarine pieces and zest around edge. (Serve immediately).
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