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cups crushed gingersnap cookies (about 30 cookies; 8 oz)
cup butter or margarine, melted
packages (8 oz each) cream cheese, softened
cup sour cream
can (15.25 oz) peach slices in heavy syrup, drained, coarsely chopped
cup peach preserves
tablespoon finely chopped gingerroot
teaspoons lemon juice
Heat oven to 300°F. Wrap foil around outside of bottom and side of 9-inch springform pan to catch drips. In medium bowl, stir together crust ingredients. Press on bottom and 1 inch up side of pan.
In large bowl, beat all filling ingredients except eggs and peaches with electric mixer on medium speed until smooth. On low speed, beat in eggs until blended. Gently stir in peaches. Pour into crust.
Bake 1 hour 25 minutes to 1 hour 30 minutes or until edge of cheesecake is set but center still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer.
Remove cheesecake from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.
In small bowl, mix topping ingredients. Carefully spread over top of cheesecake. Run metal spatula along side of cheesecake to loosen. Remove side of pan; leave cheesecake on pan bottom to serve. Store covered in refrigerator.
If fresh peaches are available, use 2 or 3 sliced peeled peaches instead of the canned peaches.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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