Capture the colors of fall in this pretty dessert, with an easy ginger-snap crust.
Ginger-Peach Cheesecake
- Prep Time 20 min
- Total 8 hr 50 min
- Servings 16
- Ingredients 11
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
Instructions
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Step1Heat 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.
-
Step2In 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.
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Step3Bake 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.
-
Step4Remove 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.
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Step5In 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
410
Calories
27g
Total Fat
7g
Protein
36g
Total Carbohydrate
24g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 410
- Calories from Fat
- 240
- Total Fat
- 27g
- 41%
- Saturated Fat
- 16g
- 79%
- Trans Fat
- 1g
- Cholesterol
- 130mg
- 43%
- Sodium
- 300mg
- 12%
- Potassium
- 150mg
- 4%
- Total Carbohydrate
- 36g
- 12%
- Dietary Fiber
- 1g
- 5%
- Sugars
- 24g
- Protein
- 7g
% Daily Value*:
- Vitamin A
- 25%
- 25%
- Vitamin C
- 0%
- 0%
- Calcium
- 8%
- 8%
- Iron
- 8%
- 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 Choice
2 1/2Tips from the Betty Crocker Kitchens
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