Nectarine Honey Cheesecake with Ginger Sour Cream

A sweet and creamy cheesecake made with fresh nectarines (or peaches) and topped with a tangy and spicy ginger sour cream topping.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings 12 slices

Calories 429kcal

Preheat the oven to 350°F with a rack in the center, and line a 9-inch springform pan with a parchment round if desired.
Add the graham crackers to a food processor, and pulse until they are fine crumbs. Add in the honey and butter, and continue pulsing until combined.
Spread the crust into the springform pan, pressing with the flat bottom of a measuring cup along the bottom and about 1-inch up the sides of the pan.
Bake the crust for 15 minutes, and then set it aside to cool for at least 10 minutes while you prepare the filling.

In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and honey. Mix on low until the cream cheese is slightly softened, about 2-3 minutes. Soften cream cheese with honey, then mix in puree, then eggs
Add the nectarines into the clean bowl of a food processor or blender and process on high speed until you have a smooth puree.
Add the nectarine puree into the mixer bowl with the cream cheese and mix on low until combined. Then mix in the eggs.
Transfer the cheesecake filling into the spring form pan on top of the crust, and spread it into an even layer.
Bake the cheesecake for 75-85 minutes until it has started to turn golden brown on the top, especially around the edges, and it only jiggles uniformly in the center.
Let the cheesecake cool to room temperature, then cover loosely and let it chill in the fridge overnight or at least 8 hours.

Once the cheesecake is chilled, peel and grate the ginger using a microplane zester. Mix the grated ginger and honey into the sour cream until combined.
Spread the sour cream on top of the chilled cheesecake, leaving about a half inch border. Arrange the nectarine pieces on top in any pattern you'd like.
Use a large knife to slice the cheesecake into 12 wedges, and serve cold.. If desired, add a little bit more honey dripping down the edges of each slice.

Make ahead tips:
- The graham cracker crust can be made in advance either baked or unbaked.
  - To store a baked crust, let it cool fully to room temperature. Then, cover the top of the pan with foil and store in the fridge for 2-3 days or freeze for up to 3 months. Let thaw in the fridge for one day or bake from frozen. Then fill and bake according to filling instructions.
  - To store an unbaked crust, cover the top of the pan with foil and freeze for up to 3 months. Use from frozen, rebaking the crust for 10 minutes before filling.
  - For more information and tips, and a super simple crust recipe, see my Baking Basics post.
- Once chilled, store the completed cheesecake in the fridge for 1-2 days. Without the nectarines on top, it will last for 3-4 days, if wrapped tightly. You can also freeze the cheesecake before topping it with the sour cream or fresh nectarines for 1-2 months. Let thaw in the fridge overnight.
Ingredients:
- You can replace the nectarines with peaches. However, keep in mind that peaches have a fuzzy skin, so you may want to peel them before pureeing.
- If you are not a fan of raw ginger, you can use 1/4 tsp of dried, grated ginger instead, or leave it out completely. However, I still suggest topping with the sour cream for a balancing tang.
To make this gluten-free, use gluten-free graham crackers or similar to make the crust.