Recipe - Allenes Southwest Cheesecake

1 cup Graham cracker crumbs
One half cup Mesquite meal
6 tablespoon Melted butter or margarine
2/3 cup Mesquite or clover honey;
divided
One half teaspoon Ground cinnamon
3 pack (8oz.) cream cheese;
softened
2 teaspoon Pure vanilla extract
3 lg Eggs
1 cup Sour cream
Prickly Pear Glaze; (recipe
below)
2 Ripe; unblemished peaches

PRICKLY PEAR GLAZE
Three fourths cup Apple juice
2 tablespoon Cornstarch
Three fourths cup Prickly pear nectar
One fourth cup Mesquite or clover honey;
(up to 1/3)

Maryellen: Here are some recipes from Native Peoples Magazine, using
mesquite meal. I got these from their web site:
http://www.nativepeoples.com/

Preheat oven to 350øF. In a mixing bowl, combine graham cracker crumbs,
mesquite meal, butter, 1 tablespoon honey, and cinnamon. Using fingers,
press mixture evenly on bottom and half way up sides of 9inch springform
pan. Set aside.

In large mixing bowl, with mixer at high speed, beat cream cheese,
remaining honey, and vanilla until creamy. Beat in eggs, one at a time,
mixing well. Stir in sour cream. Pour batter into crust; bake 50 to 60
minutes, until center sets. Turn off oven, leaving door slightly ajar.
Leave cake in oven 1 hour; remove and allow to cool. Chill at least 2
hours; then prepare glaze and peel and slice peaches. Arrange peaches on
top of cake and spoon over glaze. Return to refrigerator until ready to
serve. Makes 8 to 10 servings.

Prickly Pear Glaze: Combine One fourth cup apple juice and cornstarch. In
saucepan, combine remaining apple juice, prickly pear juice, and honey.
Stir over medium heat until honey melts. Add cornstarch mixture and stir
until mixture boils, thickens, and turns clear. Cook one minute and set
aside to cool slightly.

Posted to FOODWINE Digest by Anne Goldberg annegoldberg@NWU.EDU on Feb
4, 1998