Rise Up Ye Sons and Daughters…Mom Loves Dessert!

In my salad days, when I was in denial about being addicted to sweets, our hostess asked us if we would like a piece of her homemade cheesecake with a hint of Bailey’s Irish Cream. I said, ‘Yes, but only a sliver.’

She gave me a sliver.

I said, ‘I really didn’t mean it!’

Lesson learned: if someone asks for a sliver, give her a generous slice.

Mom really does love dessert. So make your mom something she loves. Here’s one of my favorite cheesecake recipes. I came up with this version when I was publishing Celebrate Home Magazine.

Happy Mother’s Day to all!

Mother’s Day Cheesecake with Nectarines

This cheesecake is extra creamy much different than a New York-style cheesecake. A unique crust and a topping of fresh nectarines gives it a unique tang. Can also use apricots when in season.

  • 1-1/2 cups vanilla cream cookies (Golden Oreos or Vienna Fingers)
  • 1/2 cup unsalted butter, melted
  • 2 tablespoons sugar
  • 3 eight-ounce packages of cream cheese (do not use low fat), room temperature
  • 1 cup sugar
  • 3 eggs, room temperature
  • 1/2 cup butter, melted and slightly cooled
  • 1 teaspoon vanilla
  • 1/4 teaspoon lemon rind, grated finely
  • 5 nectarines, peeled and cut into large chunks
  • 1 heaping tablespoon of apricot Polaner All-Fruit, high fiber

Crust: Grind cookies into a medium crumb consistency in a food processor (similar to graham cracker crumbs). Mix crumbs with melted butter and sugar. Press mixture into a nine-inch ungreased spring form pan.

Filling: Beat together cream cheese, and sugar until smooth. Add eggs one at a time, beating after each addition. Blend in butter, vanilla and lemon rind.

Topping: Put nectarines and apricot All-Fruit in food processor and coarsely chop to spreadable consistency.

Preheat oven to 450⁰. Put creamy mixture into spring form pan. Bake 15-20 minutes until slightly browned around edges. Refrigerate overnight, at least for 12 hours.

When ready to serve, remove sides of the pan and top with nectarine topping. Garnish with a few slices of nectarine and mint.

Photo by Cindy Dyer Photography.

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