Magnolia Peach Cheesecake Recipe

Recipe Category: Oven

Magnolia Peach Cheesecake Recipe



  • 1 cup hazelnuts, toasted and chopped
  • 12 whole graham crackers, finely chopped
  • 1/4 cup sugar
  • 6 tablespoons unsalted butter, melted


  • 1-1/2 pounds ricotta cheese
  • 2 packages (8 ounces) cream cheese, softened
  • 2 cups sour cream
  • 1-1/2 cups sugar
  • 6 tablespoons all-purpose flour
  • 4 tablespoons hazelnut liqueur, divided (Frangelico)
  • 6 eggs, lightly beaten
  • 3 medium peaches, sliced


  1. Preheat oven to 325F
  2. Add butter, sugar and graham crackers to a food processor until a fine crumb is formed
  3. Add in ¾ cup hazelnuts and pulse until coarsely chopped
  4. Press into the bottom and 1 ½ inches up the side of a greased, 9 inch springfrom pan
  5. Bake for 10 minutes
  6. In a large mixing bowl, beat together ricotta cheese, cream cheese, sour cream and sugar until well combined
  7. Gradually add in flour, 2 tablespoons hazelnut liqueur and eggs, beating until just combined
  8. Pour into crust
  9. Place springform pan in a baking pan filled with 1 inch of water
  10. Bake for 90 minutes, until center is just set
  11. Cool, cover and refrigerate overnight
  12. Toss peaches with remaining liqueur and arrange over top of cheesecake
  13. Chop remaining hazelnuts and sprinkle over top
  14. Chill for 1 hour

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