Blueberry Nectarine Cheesecake (adapted from Pip & Ebby)
15 cinnamon graham crackers, broken into pieces
1/4 cup granulated sugar
6 tablespoons butter, melted
Four 8-ounce packages cream cheese,
softened
1 ½ cups granulated sugar
½ cup milk
4 large eggs
1 cup sour cream
2 teaspoons vanilla extract
1/3 cup all-purpose flour
1 pint fresh blueberries (1 1/2-2 cups)
4 nectarines, cut into thin slices
½ cup peach preserves
1 tsp fresh lemon juice
Preheat oven to 350 degrees. Coat a 12-inch springform pan with cooking spray. (I lined the bottom with parchment too)
In the bowl of a food processor, add the graham crackers, 1/3 cup sugar and butter. Process
until crumbs form and butter is combined. (Or crush the crackers and stir sugar and butter in!) Press crumbs into the bottom of springform pan.
Mix together the cream cheese and 1 ½ cups sugar until smooth. Blend in milk. Add eggs, one at a time, just until combined. Add the sour cream, vanilla and flour and mix until smooth. Add the blueberries and carefully mix in with a spoon until combined. Pour the filling into the prepared crust.
Bake in the preheated oven for 1 hour and 10 minutes. Turn the oven off and allow
cheesecake to cool while in the oven to prevent cracking. Chill the cheesecake in the
refrigerator for one hour.
Top cheesecake with the necatarines. In a small bowl, stir the preserves and lemon juice together, and warm in the microwave for 30 seconds. Brush the warmed preserves over the peaches. Chill in the
refrigerator until ready to serve.