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Nectarine Cream Cheese Pie

Sometimes you just have to bake something!

I went to BJs and was trapped by a box of gorgeous nectarines that two empty nesters could never finish before the dreaded rot and/or mold sets in. So, by 7:30 on a Sunday morning, the Cookie Lady was in the kitchen warming cream cheese and frantically looking for a nectarine cheesecake recipe in every beautiful, trendy cookbook I have. I did not find one so the following is all mine. I hope you like it.

Please read the whole recipe before you start. It is quick and easy.

Prepare the crumb crust

  • 1 10-inch Pyrex pie plate, sprayed with vegetable spray
  • 1½ c. graham cracker or cookie crumbs
  • ½ tsp. ground cinnamon
  • 2 Tbsp. sugar, optional

Place cookies in food processor to pulverize with cinnamon and sugar, add

  • 5 Tbsp. very soft or melted butter
Process to combine with crumbs. Drop clumps of the mixture into the pie plate, flatten and spread evenly over the bottom and halfway up the sides of the pie plate. Chill while you mix up the cheesecake.

Prepare the cream cheese mixture

  • 2 nectarines, not too ripe, peeled and sliced. Remove ½ c. sliced nectarine, chop and place on paper towels to drain any moisture. Set aside.
  • 2 8-oz. packages of cream cheese or Neufchatel or one of each, very soft.
  • 2/3 c. sugar
  • ½ c. sour cream
  • 2 large eggs, add one at a time
  • 1 tsp. vanilla extract
  • Dash of salt

Beat to combine. Beat no more than 2 to 3 minutes. If you beat too much air into the mixture, it will rise too much in the oven and will fall and crack badly. Stir in the chopped nectarine mixed with a little flour (½ Tbsp.). I used Wondra Flour.

Pour the mixture into the chilled crust. Place remaining slices of nectarine around on the top of the pie. Place on center rack of the 325° oven. Bake about 45 to 50 minutes.

The custard should still jiggle as it comes from the oven. Cool completely before you refrigerate. Chill 3 to 4 hours or overnight before serving. Cover with Saran Wrap if keeping it overnight.

Serves: 6-10, depending on the size of the appetites being served.

Note:
I like to serve this pie with a few slices of fruit which have been tossed with a little lemon or orange juice and a tiny amount of sugar.

A Cookie Lady Recipe

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