Cantaloupe Cheesecake

A little something that I experimented with in Minnesota…Cantaloupe cheesecake!

Read the recipe after the jump!

• 1 1/2 c. graham cracker crumbs
• 1/2 c. sugar
• 6 tbsp. unsalted butter, melted

Preheat oven to 325°F. Lightly butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Stir cracker crumbs and sugar in medium bowl to blend. Add melted butter and stir until evenly moistened. Press crumb mixture firmly onto bottom (not sides) of prepared pan. Bake until crust is set, about 12 minutes. Cool completely. Maintain oven temperature.

Filling:

• 2 c. cantaloupe purée
• 24 oz. cream cheese
• 1 1/4 c. sugar
• 2 tsp. vanilla extract
• 4 large eggs

Puree the cantaloupe chunks until it measures to about two cups of puree. Beat the cream cheese, sugar, and vanilla in large bowl until smooth and creamy. Gradually add the eggs. Then, add the cantaloupe puree. Pour the mixture over the graham cracker crusted pan. Bake the cake at 325°F for about an hour and a half until the sides are golden. Let the cake cool and refrigerate over night.

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