Peach Cheesecake with Gingersnap Crust

Name: Peach Cheesecake with Gingersnap Crust
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 907 grams packages cream cheese, room temperature; 4 larges eggs; 170 grams 25 gingersnap cookies (about , coarsely broken; 2 teaspoons fresh lemon juice; 1 larges peach, peeled, pitted, very thinly sliced; 118 milliliters peach preserves; 567 grams small peaches (about , peeled, pitted, sliced 1/4 inch thick; 118 milliliters sour cream; 2 Tbsps sugar; 59 milliliters (1/2 stick) unsalted butter, melted; 2 teaspoons vanilla extract

For $1.51 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 460 calories, 8g of protein, and 35g of fat. This recipe serves 12. From preparation to the plate, this recipe takes approximately 45 minutes. Not If you have peaches, cream, gingersnap cookies, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 350°F. Grind gingersnaps in processor to coarse crumbs.

Ingredients you will need

Gingersnap Cookies

Equipment you will use

Oven

Add butter and blend until evenly moistened. Press crumbs over bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.

Ingredients you will need

Butter

Equipment you will use

Springform Pan

Bake crust until beginning to brown, about 8 minutes. Cool on rack. Reduce oven temperature to 325°F.

Ingredients you will need

Crust

Equipment you will use

Oven

Combine peaches, 2 tablespoons sugar, and lemon juice in heavy large saucepan. Cover and cook over medium-high heat until sugar dissolves and peaches are juicy, stirring occasionally, about 5 minutes. Uncover and cook until peaches are tender and juices thicken, about 5 minutes. Cool compote.

Ingredients you will need

Lemon Juice

Compote

Peach

Sugar

Equipment you will use

Sauce Pan

Using electric mixer, beat cream cheese in large bowl until fluffy. Gradually add 1 1/4 cups sugar and beat until smooth. Beat in eggs 1 at a time.

Ingredients you will need

Cream Cheese

Sugar

Egg

Equipment you will use

Hand Mixer

Bowl

Mix in sour cream and vanilla. Spoon half of cheese mixture (about 3 cups) into crust. Spoon peach compote over by tablespoonfuls, spacing apart. Top with remaining cheese mixture.

Ingredients you will need

Sour Cream

Crust

Vanilla

Cheese

Peach

Place large piece of foil on oven rack.

Equipment you will use

Aluminum Foil

Oven

Place pan with cheesecake on foil.

Equipment you will use

Aluminum Foil

Frying Pan

Bake until puffed, set in center, and beginning to brown, about 1 hour.

Equipment you will use

Oven

Place hot cheesecake on rack; cool 5 minutes. Run small sharp knife around pan sides to loosen.

Equipment you will use

Knife

Frying Pan

Place cheesecake, uncovered, on rack in refrigerator and chill overnight. (Can be made 2 days ahead. Cover; keep chilled.)

Combine preserves and lemon juice in heavy small saucepan. Stir over medium heat until glaze comes to simmer. Strain into small bowl. Release pan sides; place cheesecake on platter.

Ingredients you will need

Lemon Juice

Preserves

Glaze

Equipment you will use

Sauce Pan

Bowl

Frying Pan

Spread glaze over top of cheesecake to within 1/4 inch of edge. Chill cheesecake until glaze sets, at least 30 minutes and up to 8 hours. Arrange peach slices in center of cake and serve.

Ingredients you will need

Glaze

Peach