Peachy Blueberry Cheesecake Crumble

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Peachy Blueberry Cheesecake Crumble
2 tablespoons butter or margarine, divided 1 cup chopped pecans, divided ½ cup plus 1 teaspoon granulated sugar, divided 2 packages (3 ounces each) ladyfingers 8 ounces low fat cream cheese (Neufchatel) 2 large eggs ¼ teaspoon nutmeg ½ teaspoon almond extract ½teaspoon vanilla extract 2 tablespoons flour, divided 1 can (15 or 16 ounces) sliced peaches in natural juices or light syrup, well drained and cut in half 1 pint (2 cups) blueberries 2 tablespoons light brown sugar ½ teaspoon cinnamon
Preheat oven to 325^o F. Using oven heat, melt 1 tablespoon butter or margarine in a 9” x 2” springform pan. Slowly tilt pan to swirl butter over bottom. Spray sides of pan with cooking spray. Melt 1 tablespoon butter in medium-size ovenproof bowl; set aside. Scatter ½ cup of the pecans evenly over bottom of springform pan, and then sprinkle with 1 teaspoon of the sugar. Line bottom of pan with 24 ladyfinger halves, split side upward, breaking into pieces as necessary to fill all openings. Press ladyfingers in place with hand. Using electric mixer, beat cream cheese, eggs, nutmeg, extracts and 1 tablespoon flour until smooth; set aside. In a bowl, toss peaches, blueberries and 1 tablespoon flour. Spread fruit evenly over top the ladyfingers. Pour cream cheese mixture evenly over the fruit. Bake in center of oven for 30 minutes. Toss 12 coarsely crumbled ladyfinger halves, remaining pecans, brown sugar and cinnamon with melted butter in bowl. Sprinkle crumbs evenly over cheesecake. Return to oven for 20 minutes until crumbs are golden brown and cheesecake is firm when pan is shaken. Cool on rack before loosening and releasing side of pan. Best if served lukewarm or at room temperature. Refrigerate any leftovers. 10 servings
Specialty Bakers, Inc., 450 South State Road, Marysville, PA 17053