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Ginger-Peach Cheesecake
Ginger-Peach Cheesecake
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Prep Time:
20 minutes
Total Time:
8 hours 50 minutes
Create a stunning fall dessert with a simple ginger-snap crust.
Ingredients:
  • 1 1/2 cups crushed gingersnap cookies (about 30 cookies; 8 oz)
  • 1/4 cup butter or margarine, melted
  • 4 packages (8 oz each) cream cheese, softened
  • 2/3 cup sugar
  • 1/2 cup sour cream
  • 1 tablespoon vanilla
  • 4 eggs
  • 1 can (15.25 oz) peach slices in heavy syrup, drained, coarsely chopped
  • 3/4 cup peach preserves
  • 1 tablespoon finely chopped gingerroot
  • 2 teaspoons lemon juice
Instructions:
  • Preheat the oven to 300°F. Line the outside of a 9-inch springform pan with foil to catch any drips. Mix together the crust ingredients in a medium bowl, then press the mixture onto the bottom and 1 inch up the side of the pan.
  • In a large bowl, use an electric mixer on medium speed to blend all filling ingredients except eggs and peaches until smooth. Gradually mix in the eggs on low speed until combined. Carefully fold in the peaches before pouring the mixture into the crust.
  • Bake for 1 hour 25 minutes to 1 hour 30 minutes until the edges are set but the center still slightly jiggles. After baking, turn off the oven, crack the door open at least 4 inches, and let the cheesecake sit in the warm oven for an additional 30 minutes.
  • Take the cheesecake out of the oven and set it on a cooling rack. Run a knife around the edge of the pan to loosen the cheesecake without removing the side. Allow it to cool in the pan on the rack for 30 minutes. Cover loosely and refrigerate for at least 6 hours, but no more than 24 hours.
  • Mix the topping ingredients in a small bowl, then gently spread them over the cheesecake. Run a metal spatula along the side of the cheesecake to loosen it. Remove the side of the pan, leaving the cheesecake on the pan bottom to serve. Store covered in the refrigerator.

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