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Ginger-Peach Cheesecake

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Betty Crocker Kitchens
Updated Jan 29, 2010
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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
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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

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

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 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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