Ginger-Peach Cheesecake

Ginger-Peach Cheesecake

Capture the colors of fall in this pretty dessert, with an easy ginger-snap crust.

Prep Time

20

Minutes

Total Time

8:50

Hrs:Mins

Makes

16

servings

Crust
1 1/2
cups crushed gingersnap cookies (about 30 cookies; 8 oz)
1/4
cup butter or margarine, melted
Filling
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
Topping
3/4
cup peach preserves
1
tablespoon finely chopped gingerroot
2
teaspoons lemon juice
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
If fresh peaches are available, use 2 or 3 sliced peeled peaches instead of the canned peaches.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 410
    • (Calories from Fat 240),
  • Total Fat 27g
    • (Saturated Fat 16g,
    • Trans Fat 1g),
  • Cholesterol 130mg;
  • Sodium 300mg;
  • Total Carbohydrate 36g
    • (Dietary Fiber 1g,
    • Sugars 24g),
  • Protein 7g;
Percent Daily Value*:
    Exchanges:
    • 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;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.