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Ginger-Peach Cheesecake

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

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  • Prep Time 20 min
  • Total Time 8 hr 50 min
  • Servings 16

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

EXPERT TIPS

Expert Tips

If fresh peaches are available, use 2 or 3 sliced peeled peaches instead of the canned peaches.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
410
(
Calories from Fat
240),
% Daily Value
Total Fat
27g
27%
(Saturated Fat
16g,
16%
Trans Fat
1g
1%
),
Cholesterol
130mg
130%;
Sodium
300mg
300%;
Total Carbohydrate
36g
36%
(Dietary Fiber
1g
1%
  Sugars
24g
24%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
0%;
Calcium
8%;
Iron
8%;
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.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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