• 16servings
  • 530minutes
  • 410calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, D
MineralsFluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups crushed gingersnap cookies (about 30 cookies; 8 oz)

  2. 1/4 cup butter or margarine, melted

  3. 4 packages (8 oz each) cream cheese, softened

  4. 2/3 cup sugar

  5. 1/2 cup sour cream

  6. 1 tablespoon vanilla

  7. 4 eggs

  8. 1 can (15 1/4 oz) peach slices in heavy syrup, drained, coarsely chopped

  9. 3/4 cup peach preserves

  10. 1 tablespoon finely chopped gingerroot

  11. 2 teaspoons lemon juice

Instructions Jump to Ingredients ↑

  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.


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