Cheesy Peach Tort

Cheesy Peach Tort Crust:


  • 2/3 cup flour
  • 1/3 cup whole wheat flour
  • 1/2 cup finely ground pecans
  • 1/2 cup sugar
  • 1/2 tsp. baking powder
  • Ad
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 3/4 cup butter


  • 15 oz. container part-skim ricotta cheese
  • 3 oz. package cream cheese, softened
  • 2/3 cup peach preserves
  • 1/2 cup sugar
  • 3 eggs
  • 1/4 cup peach juice
  • 1/2 tsp. almond extract
  • Confectioners' sugar


For crust, preheat oven to 350 degrees F. Combine flours, nutmeats, sugar, baking powder and spices. Cut in butter until mixture resembles fine crumbs. Press half of mixture onto bottom of 9 inch springform pan. Bake 12 minutes. Refrigerate remaining crumb mixture. For filling, beat cheeses in small mixer bowl on high speed until light and fluffy. Beat in remaining ingredients until well blended.

Pour over partially baked crust. Return to oven and continue to bake 30-35 minutes or until filling is set. Remove from oven and sprinkle remaining crumb mixture evenly over top. Bake 15-20 minutes or until lightly browned. Remove from oven and cool completely on wire rack. Refrigerate, covered, several hours. To serve, place on serving plate. Carefully run spatula around the edges; remove sides of pan. Dust top of cake lightly with confectioners' sugar. Makes 12 servings.


By Robin from Washington, IA


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