Peach Cheesecake With Gingersnap Crust Recipes

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GINGER-PEACH CHEESECAKE



Ginger-Peach Cheesecake image

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

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 8h50m

Yield 16

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 410, Carbohydrate 36 g, Cholesterol 130 mg, Fat 4 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 24 g, TransFat 1 g

FRESH PEACH CHEESECAKE



Fresh Peach Cheesecake image

Looking for the perfect dessert for summer? This Fresh Peach Cheesecake is a New York Style Cheesecake with a hidden layer of sweet peach compote that puts this cheesecake over the top. Way over the top!

Provided by About a Mom

Categories     Dessert

Number Of Ingredients 12

2 1/2 cups graham cracker crumbs
1/2 cup 1 stick butter, melted
4 small peaches (about 1 1/4 pounds, peeled, pitted, sliced 1/4 inch thick)
2 tablespoons plus 1 1/4 cups sugar
2 tablespoons fresh lemon juice
4 8- ounce packages cream cheese (room temperature)
4 large eggs
1/2 cup sour cream
1 1/2 teaspoons vanilla extract
3/4 cup peach preserves
2 1/4 teaspoons fresh lemon juice
1/2 large peach (peeled, pitted, very thinly sliced)

Steps:

  • For Crust: Preheat oven to 350 degrees F.
  • Add butter to graham cracker crumbs and stir until evenly moistened.
  • Press crumbs over bottom and 1 inch up sides of a 9-inch-diameter springform pan with 2 3/4-inch-high sides.
  • Bake crust until beginning to brown, about 8 minutes. Cool on rack. Reduce oven temperature to 325 degrees F.
  • For Filling: 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.
  • 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. 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.
  • Place large piece of foil on oven rack. Place pan with cheesecake on foil. Bake until puffed, set in center, and beginning to brown, 60 to 75 minutes, until brown on top and center is set.
  • Place hot cheesecake on rack; cool 5 minutes.
  • Run small sharp knife around pan sides to loosen. Place cheesecake, uncovered, on rack in refrigerator and chill overnight. (Can make up to 2 days ahead. Cover and keep chilled.)
  • For Glaze: 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. 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.

Nutrition Facts : ServingSize 1 g, Calories 449 kcal, Sugar 27 g, Sodium 292 mg, Carbohydrate 46 g, Fiber 2 g, Protein 7 g, Fat 27 g, SaturatedFat 15 g, TransFat 0.4 g, Cholesterol 131 mg, UnsaturatedFat 8 g

PEACH CHEESECAKE WITH GINGERSNAP CRUST



Peach Cheesecake with Gingersnap Crust image

Categories     Cake     Cheese     Fruit     Dessert     Bake     Cream Cheese     Peach     Summer     Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 15

Crust
25 gingersnap cookies (about 6 ounces), coarsely broken
1/4 cup (1/2 stick) unsalted butter, melted
Filling
4 small peaches (about 1 1/4 pounds), peeled, pitted, sliced 1/4 inch thick
2 tablespoons plus 1 1/4 cups sugar
1/2 teaspoon fresh lemon juice
4 8-ounce packages cream cheese, room temperature
4 large eggs
1/2 cup sour cream
1 1/2 teaspoons vanilla extract
Glaze
1/2 cup peach preserves
1 1/2 teaspoons fresh lemon juice
1/2 large peach, peeled, pitted, very thinly sliced

Steps:

  • For crust:
  • Preheat oven to 350°F. Grind gingersnaps in processor to coarse crumbs. 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. Bake crust until beginning to brown, about 8 minutes. Cool on rack. Reduce oven temperature to 325°F.
  • For filling:
  • 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.
  • 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. 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.
  • Place large piece of foil on oven rack. Place pan with cheesecake on foil. Bake until puffed, set in center, and beginning to brown, about 1 hour. Place hot cheesecake on rack; cool 5 minutes. Run small sharp knife around pan sides to loosen. Place cheesecake, uncovered, on rack in refrigerator and chill overnight. (Can be made 2 days ahead. Cover; keep chilled.)
  • For glaze:
  • 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. 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.

GINGERSNAP FRESH PEACH PIE



Gingersnap Fresh Peach Pie image

A gingersnap cookie crust with fresh peaches. I made this recipe, well, because I could not find one and believed it should exist. Hope you enjoy.

Provided by MariA

Categories     Desserts     Pies     Fruit Pie Recipes     Peach Pie Recipes

Time 1h45m

Yield 10

Number Of Ingredients 11

⅓ cup butter, melted
40 gingersnap cookies, crushed
3 fresh peaches - peeled, pitted, and mashed
¼ cup all-purpose flour
2 tablespoons brown sugar
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
4 fresh peaches - peeled, pitted, and sliced
¼ teaspoon lemon juice
1 ½ tablespoons butter, melted
⅓ cup white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine gingersnaps and 1/3 cup butter in a bowl; press cookie mixture into a 9-inch baking dish to make a crust.
  • Mix mashed peaches with flour, brown sugar, cinnamon, and nutmeg in a large bowl until well blended. Gently fold sliced peaches and lemon used into mashed peach mixture. Pour peaches into prepared crust, lightly pressing the peaches down.
  • Bake in the preheated oven until bubbly, about 40 minutes. Stir white sugar and 1 1/2 tablespoons butter in a small bowl; drizzle butter syrup over peach filling.
  • Preheat the oven's broiler.
  • Return pie to the oven and broil until syrup is caramelized, 5 to 10 minutes. Let pie cool before serving.

Nutrition Facts : Calories 251.5 calories, Carbohydrate 34.5 g, Cholesterol 20.8 mg, Fat 12.3 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 6.1 g, Sodium 154 mg, Sugar 22.6 g

GINGER PEACH CHEESECAKE



Ginger Peach Cheesecake image

This ginger peach cheesecake recipe is quick, easy, and SO GOOD! There's no crust to make, so it comes together in about 15 min, then oven, then fridge!

Provided by Catz in the Kitchen

Categories     Cheesecakes

Time 9h30m

Number Of Ingredients 11

2-3 peaches, pitted and sliced
1 tsp sugar
2 tbsp fresh orange juice
3 (8 oz) packages of cream cheese
1 cup sugar
1/2 tsp orange zest
1/4 tsp salt
3 eggs, room temperature
1/4 cup peach nectar - they sell the nectar in cans at the store
2 tbsp unsalted butter
1 box (1 lb) Gingersnap cookies - you won't need the whole box. Feel free to munch on a cookie or two.

Steps:

  • Preheat oven to 325 degrees. Wrap the outside of a 9 - inch springform pan with foil. Butter the inside of the pan and line the bottom with gingersnaps, breaking as needed to fit. There will be a few gaps, it's okay.
  • For the filling, beat the softnend cream cheese, 1 cup sugar, orange zest, and salt together on medium-high speed until fluffy, about 3-5 minutes. Beat in 3 eggs, one at a time, until just combined, then beat in the peach nectar.
  • Pour the filling into the crust and bake for 1 hour to 1 hour and 15 minutes. You want the center of the cheesecake still jiggling slightly. Transfer to a rack and let cool completely, then refrigerate 8 hours or overnight.
  • The topping is simple. Toss 2-3 sliced peaches with 1 tsp of sugar and 2 tbsp of fresh orange juice until the sugar dissolves. Spoon the dressed peaches over the cheesecake.

Nutrition Facts : Calories 232 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 81 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 135 grams sodium, Sugar 35 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

PEACH CHEESECAKE WITH GINGERSNAP CRUST



Peach Cheesecake With Gingersnap Crust image

This recipe comes from Bon Appetit. I've yet to make this cheesecake but one reviewer stated that she used 9 oz of gingersnaps....12 would have worked just as well to get the crust up the sides of the pan. After an 1 hour of baking, the middle was not set so she turned off the oven and allowed the cheesecake to cool, which worked perfectly. I can't wait to make it and I hope those who do enjoy it.

Provided by dojemi

Categories     Cheesecake

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 13

25 gingersnap cookies, coarsely broken (about 6 ounces)
1/4 cup unsalted butter, melted
4 small peaches, peeled, pitted, sliced 1/4 inch thick (about 1 1/4 pounds)
2 tablespoons sugar
1 1/4 cups sugar
1/2 teaspoon fresh lemon juice
4 (8 ounce) packages cream cheese, room temperature
4 large eggs
1/2 cup sour cream
1 1/2 teaspoons vanilla extract
1/2 cup peach preserves
1 1/2 teaspoons fresh lemon juice
1/2 large peach, peeled, pitted, very thinly sliced

Steps:

  • Preheat oven to 350°F
  • Grind gingersnaps in processor to coarse crumbs.
  • 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.
  • Bake crust until beginning to brown, about 8 minutes.
  • Cool on rack.
  • Reduce oven temperature to 325°F
  • 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.
  • 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.
  • 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.
  • Place large piece of foil on oven rack.
  • Place pan with cheesecake on foil.
  • Bake until puffed, set in center, and beginning to brown, about 1 hour.
  • Place hot cheesecake on rack; cool 5 minutes.
  • Run small sharp knife around pan sides to loosen.
  • Place cheesecake, uncovered, on rack in refrigerator and chill overnight. (Can be made 2 days ahead.
  • Cover; keep chilled.)
  • For glaze:.
  • 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.
  • 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.

Nutrition Facts : Calories 543.8, Fat 35.4, SaturatedFat 21.2, Cholesterol 168, Sodium 352.4, Carbohydrate 49.1, Fiber 1, Sugar 35.4, Protein 9.3

NO-BAKE CHEESECAKE WITH GINGERSNAP CRUST



No-Bake Cheesecake with Gingersnap Crust image

Not all cheesecakes are baked; this eggless version is just cream cheese, lemon juice, sugar, and heavy cream over a gingersnap crust. Still, it's so rich that one cake is enough for a dozen slices.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 6

1 1/2 cups finely ground cookies (8 ounces)
4 tablespoons unsalted butter, melted
1 cup plus 3 tablespoons sugar
2 packages (8 ounces each) cream cheese, room temperature
3 tablespoons fresh lemon juice
1/2 cup heavy cream, chilled

Steps:

  • Stir together cookie crumbs, melted butter, and 3 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom of a 9-inch springform pan.
  • Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining cup sugar in a slow, steady stream. Add lemon juice; mix until combined.
  • Beat cream in a clean mixing bowl until stiff peaks form. Gently fold the whipped cream with a rubber spatula into cream cheese filling. Pour over crust. Freeze 1 hour. Refrigerate until ready to serve, at least 30 minutes.

GINGERSNAP CHEESECAKE CRUST



Gingersnap Cheesecake Crust image

A delicious crust for any cheesecake!

Provided by KRIS10JOY7

Categories     Desserts     Pies     100+ Pie Crust Recipes     Crumb Crusts

Time 10m

Yield 8

Number Of Ingredients 4

1 ½ cups gingersnap cookie crumbs
5 tablespoons unsalted butter, melted
⅓ cup white sugar
⅛ teaspoon salt

Steps:

  • Stir together the gingersnap crumbs, melted butter, sugar, and salt in a bowl. Press onto the bottom and 1 inch up the sides of a buttered 9-inch springform pan. Fill right away or chill up to 2 hours.

Nutrition Facts : Calories 173.2 calories, Carbohydrate 20.6 g, Cholesterol 19.1 mg, Fat 10.1 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 5.3 g, Sodium 100.2 mg, Sugar 14.4 g

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PEACH CHEESECAKE WITH GINGERSNAP CRUST RECIPE | BON APPéTIT
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2002-05-31 Preheat oven to 350°F. Grind gingersnaps in processor to coarse crumbs. Add butter and blend until evenly moistened. Press crumbs over bottom and 1 inch …
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  • Preheat oven to 350°F. Grind gingersnaps in processor to coarse crumbs. 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. Bake crust until beginning to brown, about 8 minutes. Cool on rack. Reduce oven temperature to 325°F.
  • 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.
  • 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. 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.
  • Place large piece of foil on oven rack. Place pan with cheesecake on foil. Bake until puffed, set in center, and beginning to brown, about 1 hour. Place hot cheesecake on rack; cool 5 minutes. Run small sharp knife around pan sides to loosen. Place cheesecake, uncovered, on rack in refrigerator and chill overnight.


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