Yield
16 servings (serving size: 1 cheesecake wedge and 1 tablespoon sauce)
Photo: Randy Mayor; Styling: Leigh Ann Ross

How to Make It

Step 1

Preheat oven to 325°.

Step 2

To prepare crust, wrap heavy-duty aluminum foil around the bottom and sides of a 10-inch springform pan. Lightly coat pan with cooking spray.

Step 3

Place graham crackers and 2 tablespoons pistachios in a food processor; process until finely ground. Add oil; process until moist. Firmly press crumb mixture into bottom and 1 inch up sides of prepared pan.

Step 4

To prepare filling, combine 2 cups diced nectarine and 1 tablespoon sugar in a small saucepan. Cover and cook over low heat 5 minutes or until sugar dissolves. Uncover and cook 5 minutes or until mixture thickens. Cool.

Step 5

Place cottage cheese in food processor; process until smooth. Add nectarine mixture, remaining 1 cup sugar, cream cheese, and cornstarch; process until smooth. Add sour cream, vanilla, egg whites, and egg; pulse just until combined. Pour cheese mixture into prepared pan. Place pan in a shallow roasting pan; add enough boiling water to come halfway up sides of pan.

Step 6

Bake at 325° for 50 minutes or until center barely moves when pan is touched. Turn oven off and open oven door; cool cheesecake in oven 1 hour. Remove cheesecake from roasting pan; run a knife around outside edge. Discard foil. Cool completely on wire rack. Cover and chill at least 8 hours.

Step 7

To prepare brittle, coat a baking sheet with cooking spray. Combine 1/2 cup sugar and 1/3 cup water in a small saucepan over medium-high heat; bring to a boil. Cook 1 minute or until sugar dissolves. Continue cooking 4 minutes or until golden (do not stir). Remove from heat; carefully stir in 1/4 cup chopped pistachios. Quickly spread mixture in a thin layer onto prepared baking sheet. Cool completely; break into small pieces. Sprinkle brittle around edge of cheesecake.

Step 8

To prepare sauce, combine 2 cups chopped nectarine, 2 tablespoons sugar, and juice in a blender; process until smooth. Serve with cheesecake.

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