Ingredients
Crust- 1 1/2 cups crushed gingersnap cookies (about 30 cookies; 8 oz)
- 1/4 cup butter or margarine, melted
- 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
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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