Best 8 Peach Cheesecake With Gingersnap Crust Recipes

GINGER-PEACH CHEESECAKE

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.

FRESH PEACH CHEESECAKE

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.

PEACH CHEESECAKE WITH GINGERSNAP CRUST

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

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.

GINGER PEACH CHEESECAKE

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.

PEACH CHEESECAKE WITH GINGERSNAP CRUST

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.

NO-BAKE CHEESECAKE WITH GINGERSNAP CRUST

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

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.