GINGER-PEACH CHEESECAKE
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
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
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Naciimo Bile
[email protected]I would not recommend this recipe. It's too complicated and the cheesecake didn't turn out well.
Solaiman Azad
[email protected]This cheesecake is too sweet for my taste.
Janet Daniel
[email protected]I followed the recipe exactly but the cheesecake didn't turn out. I'm not sure what went wrong.
Tjingani Machongo
[email protected]The cheesecake didn't set properly and it was a bit runny.
Mubasher Ali
[email protected]I accidentally used too much ginger and the cheesecake was a bit too spicy for my taste.
Gabriella Havasi
[email protected]I had some trouble finding fresh peaches, so I used canned peaches instead. The cheesecake still turned out great.
Bonang Motau
[email protected]This cheesecake is a bit pricey to make, but it's worth it for a special occasion.
Habobur Rehman
[email protected]I've made this cheesecake several times and it's always a crowd-pleaser.
Susmita Thalang
[email protected]I made this cheesecake for a special occasion and it was a showstopper. It's so beautiful and delicious.
akmal choudhary
[email protected]This cheesecake is very rich, so a little goes a long way. I would recommend serving it with fresh fruit or whipped cream.
Joan Engle
[email protected]I'm not a big fan of ginger, but I really enjoyed this cheesecake. The peach flavor was very prominent.
Omi Walter
[email protected]This cheesecake is a bit time-consuming to make, but it's worth the effort. It's so delicious!
FicLover17
[email protected]I love the unique flavor of this cheesecake. The ginger and peach complement each other perfectly.
Brady22
[email protected]I followed the recipe exactly and the cheesecake turned out perfectly. It was so easy to make!
Donna Crisman
[email protected]This is the best cheesecake I've ever had. The flavors are amazing and the texture is perfect.
Emmanuel Hammond
[email protected]I made this cheesecake for a party and it was a huge success. Everyone loved it!
Damian Fisher
[email protected]This cheesecake was a hit with my family! The ginger and peach flavors were perfectly balanced, and the crust was nice and crispy.