Peachy Gingersnap Delight Cheesecake
Indulge in the creamy goodness of this Peachy Gingersnap Delight Cheesecake, a delightful twist on the classic dessert. With a crunchy gingersnap crust that contrasts beautifully with a rich and creamy cheesecake filling, this dessert is an epitome of summer flavors. Fresh peaches cooked down to a luscious compote add natural sweetness and a vibrant color, making it as appealing to the eye as it is to the palate. Perfect for gatherings, celebrations, or simply a sweet treat, this cheesecake is sure to impress your family and friends. Though it requires a bit of care, the resulting layered beauty will be well worth the effort. The combination of tangy cream cheese, sweet peach preserves, and the warm spice of gingersnap cookies is a harmonious balance that makes every bite delightful. I can hardly wait to try making this myself; I hope you enjoy it as much as I plan to!
12
Servings
247
Calories
13
Ingredients
Ingredients
Gingersnap cookies
25 (coarsely broken (about 6 ounces))
Unsalted butter
1/4 cup (melted)
Peaches
4 small (peeled, pitted, sliced 1/4 inch thick (about 1 1/4 pounds))
Sugar
2 tablespoons (for peach compote)
Sugar
1 1/4 cups (for cheesecake filling)
Fresh lemon juice
1/2 teaspoon
Cream cheese
4 (8 ounce) packages (at room temperature)
Large eggs
4
Sour cream
1/2 cup
Vanilla extract
1 1/2 teaspoons
Peach preserves
1/2 cup
Fresh lemon juice
1 1/2 teaspoons
Peach
1/2 large (peeled, pitted, very thinly sliced)
Instructions
1
Preheat the oven to 350°F (175°C).
2
In a food processor, grind the gingersnap cookies into coarse crumbs.
3
Add the melted butter to the cookie crumbs and mix until the crumbs are evenly moistened.
4
Press the mixture firmly into the bottom and up the sides of a 9-inch (23 cm) springform pan, about 1 inch (2.5 cm) up the sides.
5
Bake the crust in the preheated oven until the edges are beginning to brown, about 8 minutes. Remove from the oven and let cool on a wire rack.
6
Reduce the oven temperature to 325°F (160°C).
7
In a heavy saucepan, combine the sliced peaches, 2 tablespoons of sugar, and lemon juice. Cover and cook over medium-high heat, stirring occasionally, until the sugar dissolves and the peaches release their juices, about 5 minutes.
8
Uncover the saucepan and continue cooking until the peaches are tender and the juices have thickened, approximately 5 more minutes. Allow the peach compote to cool.
9
Using an electric mixer, beat the cream cheese in a large bowl until fluffy. Gradually add 1 1/4 cups of sugar while continuing to beat until smooth.
10
Add the eggs one at a time, mixing well after each addition. Then, mix in the sour cream and vanilla extract until fully incorporated.
11
Spoon half of the cream cheese mixture (about 3 cups) into the cooled gingersnap crust, smoothing it out to create an even layer.
12
Dollop the peach compote over the cream cheese mixture by the tablespoonful, spacing the spoonfuls apart.
13
Top the peach layer with the remaining cream cheese mixture, smoothing it over the peach compote layer.
14
To prevent the cheesecake from cracking, place a large piece of foil on the oven rack and set the springform pan on top of it.
15
Bake the cheesecake until it’s puffed, set in the center, and beginning to brown on the edges, about 1 hour.
16
After baking, remove the cheesecake from the oven and let it cool on a wire rack for 5 minutes.
17
Run a small, sharp knife around the edges of the pan to loosen the cheesecake sides, then place it uncovered in the refrigerator to chill overnight. It can be made up to 2 days ahead; just keep it covered and chilled.
18
For the glaze, combine the peach preserves and the remaining lemon juice in a small saucepan and stir over medium heat until the mixture comes to a simmer. Strain the glaze into a small bowl.
19
Once the cheesecake has set in the fridge, release the sides of the springform pan and transfer the cheesecake to a platter.
20
Spread the glaze over the top of the cheesecake, leaving about a 1/4 inch (0.6 cm) border around the edge.
21
Chill the cheesecake until the glaze is set, at least 30 minutes but up to 8 hours.
22
Finally, arrange the very thinly sliced peach in the center of the cake and serve cold.
Nutrition Information
16g
Fat
25g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Peachy Gingersnap Delight Cheesecake?
It is a creamy summer dessert featuring a crunchy gingersnap cookie crust and a rich cream cheese filling layered with fresh peach compote.
How many servings does this recipe yield?
This recipe makes 12 servings.
What is the calorie count per serving?
Each serving contains approximately 247 calories.
What are the nutritional values for fat and carbohydrates?
Each serving has 16g of fat and 25g of carbohydrates.
How much protein is in one serving?
There are 4g of protein per serving.
How many ingredients are required for this recipe?
The recipe requires 13 ingredients in total.
What type of cookies are used for the crust?
The recipe uses 25 coarsely broken gingersnap cookies, about 6 ounces.
How is the gingersnap crust prepared?
Grind the cookies in a food processor, mix with melted butter, press into a 9-inch springform pan, and bake for 8 minutes at 350 degrees F.
At what temperature should the crust be baked?
The crust should be baked in a preheated oven at 350 degrees F (175 degrees C).
How do I prepare the peach compote?
Combine sliced peaches, sugar, and lemon juice in a saucepan; cook covered for 5 minutes, then uncovered for 5 more minutes until thickened.
How many peaches are needed for the compote?
You will need 4 small peaches, peeled, pitted, and sliced.
What is the oven temperature for baking the cheesecake filling?
The oven temperature should be reduced to 325 degrees F (160 degrees C) for the filling.
How much cream cheese is used in this recipe?
The recipe calls for 4 (8 ounce) packages of cream cheese at room temperature.
How should the eggs be added to the cheesecake mixture?
The eggs should be added one at a time, mixing well after each addition.
What ingredients are mixed with the cream cheese besides sugar and eggs?
Sour cream and vanilla extract are mixed in until fully incorporated.
How is the cheesecake layered?
Spoon half the cream cheese mixture into the crust, dollop the peach compote on top, then cover with the remaining cream cheese mixture.
What is the purpose of placing foil on the oven rack?
Placing foil on the rack helps prevent the cheesecake from cracking.
How long does the cheesecake need to bake?
The cheesecake should bake for approximately 1 hour.
How do I know when the cheesecake is done baking?
It is done when it is puffed, set in the center, and beginning to brown on the edges.
What is the first step after removing the cheesecake from the oven?
Let it cool on a wire rack for 5 minutes, then run a sharp knife around the edges to loosen the sides.
How long should the cheesecake chill before serving?
The cheesecake should be chilled in the refrigerator overnight.
Can this cheesecake be made in advance?
Yes, it can be made up to 2 days ahead if kept covered and chilled.
What are the ingredients for the glaze?
The glaze is made from 1/2 cup of peach preserves and 1 1/2 teaspoons of fresh lemon juice.
How is the peach glaze prepared?
Stir the preserves and lemon juice over medium heat until simmering, then strain the mixture into a bowl.
How should the glaze be applied to the cake?
Spread the glaze over the top, leaving a 1/4 inch border around the edge.
How long does the glaze take to set?
The glaze needs at least 30 minutes to set, but can be chilled for up to 8 hours.
How is the cheesecake garnished before serving?
Arrange very thinly sliced peach in the center of the cake.
What size springform pan is required?
A 9-inch (23 cm) springform pan is required.
Does the recipe use fresh lemon juice?
Yes, fresh lemon juice is used in both the peach compote and the glaze.
Should the cheesecake be served cold or at room temperature?
The cheesecake should be served cold.