PEACH CHEESECAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325˚ F. Make the crust: Wrap the outside of a 9-inch springform pan with foil. Butter the inside of the pan and line the bottom with gingersnaps, breaking them as needed.
- Make the filling: Beat the cream cheese, sugar, orange zest and salt in a large bowl with a mixer on medium-high speed until fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, until just combined, then beat in the peach nectar. Pour the filling over the crust and bake until set but the center still jiggles slightly, 1 hour to 1 hour 15 minutes. Transfer to a rack and let cool completely, then refrigerate 8 hours or overnight.
- Make the topping: Toss the peaches with the orange juice and sugar until the sugar dissolves. Spoon over the cheesecake.
PEACH CHEESECAKE WITH GINGERSNAP CRUST
Categories Cake Cheese Fruit Dessert Bake Cream Cheese Peach Summer Bon Appétit
Yield Makes 12 servings
Number Of Ingredients 15
Steps:
- For crust:
- Preheat oven to 350°F. Grind gingersnaps in processor to coarse crumbs. Add butter and blend until evenly moistened. Press crumbs over bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until beginning to brown, about 8 minutes. Cool on rack. Reduce oven temperature to 325°F.
- For filling:
- Combine peaches, 2 tablespoons sugar, and lemon juice in heavy large saucepan. Cover and cook over medium-high heat until sugar dissolves and peaches are juicy, stirring occasionally, about 5 minutes. Uncover and cook until peaches are tender and juices thicken, about 5 minutes. Cool compote.
- Using electric mixer, beat cream cheese in large bowl until fluffy. Gradually add 1 1/4 cups sugar and beat until smooth. Beat in eggs 1 at a time. Mix in sour cream and vanilla. Spoon half of cheese mixture (about 3 cups) into crust. Spoon peach compote over by tablespoonfuls, spacing apart. Top with remaining cheese mixture.
- Place large piece of foil on oven rack. Place pan with cheesecake on foil. Bake until puffed, set in center, and beginning to brown, about 1 hour. Place hot cheesecake on rack; cool 5 minutes. Run small sharp knife around pan sides to loosen. Place cheesecake, uncovered, on rack in refrigerator and chill overnight. (Can be made 2 days ahead. Cover; keep chilled.)
- For glaze:
- Combine preserves and lemon juice in heavy small saucepan. Stir over medium heat until glaze comes to simmer. Strain into small bowl. Release pan sides; place cheesecake on platter. Spread glaze over top of cheesecake to within 1/4 inch of edge. Chill cheesecake until glaze sets, at least 30 minutes and up to 8 hours. Arrange peach slices in center of cake and serve.
PEACH CHEESECAKE WITH GINGERSNAP CRUST
This recipe comes from Bon Appetit. I've yet to make this cheesecake but one reviewer stated that she used 9 oz of gingersnaps....12 would have worked just as well to get the crust up the sides of the pan. After an 1 hour of baking, the middle was not set so she turned off the oven and allowed the cheesecake to cool, which worked perfectly. I can't wait to make it and I hope those who do enjoy it.
Provided by dojemi
Categories Cheesecake
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F
- Grind gingersnaps in processor to coarse crumbs.
- Add butter and blend until evenly moistened.
- Press crumbs over bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
- Bake crust until beginning to brown, about 8 minutes.
- Cool on rack.
- Reduce oven temperature to 325°F
- Combine peaches, 2 tablespoons sugar, and lemon juice in heavy large saucepan.
- Cover and cook over medium-high heat until sugar dissolves and peaches are juicy, stirring occasionally, about 5 minutes. Uncover and cook until peaches are tender and juices thicken, about 5 minutes.
- Cool compote.
- Using electric mixer, beat cream cheese in large bowl until fluffy. Gradually add 1 1/4 cups sugar and beat until smooth.
- Beat in eggs 1 at a time.
- Mix in sour cream and vanilla.
- Spoon half of cheese mixture (about 3 cups) into crust.
- Spoon peach compote over by tablespoonfuls, spacing apart.
- Top with remaining cheese mixture.
- Place large piece of foil on oven rack.
- Place pan with cheesecake on foil.
- Bake until puffed, set in center, and beginning to brown, about 1 hour.
- Place hot cheesecake on rack; cool 5 minutes.
- Run small sharp knife around pan sides to loosen.
- Place cheesecake, uncovered, on rack in refrigerator and chill overnight. (Can be made 2 days ahead.
- Cover; keep chilled.)
- For glaze:.
- Combine preserves and lemon juice in heavy small saucepan.
- Stir over medium heat until glaze comes to simmer.
- Strain into small bowl.
- Release pan sides; place cheesecake on platter.
- Spread glaze over top of cheesecake to within 1/4 inch of edge.
- Chill cheesecake until glaze sets, at least 30 minutes and up to 8 hours.
- Arrange peach slices in center of cake and serve.
Nutrition Facts : Calories 543.8, Fat 35.4, SaturatedFat 21.2, Cholesterol 168, Sodium 352.4, Carbohydrate 49.1, Fiber 1, Sugar 35.4, Protein 9.3
PEAR-GINGERSNAP CHEESECAKE
Steps:
- Fill a roasting pan halfway with water and set on a rack in the lower third of the oven; position another rack in the middle and preheat to 325 degrees F. Wrap the outside (bottom and side) of a 9-inch springform pan with foil. Make the crust: Pulse the gingersnaps in a food processor until finely ground. Add the melted butter and brown sugar and pulse to combine. Press into the bottom and about 1 inch up the side of the prepared pan; set aside.
- Prepare the pears: Melt the butter in a large skillet over medium-high heat. Add the pears, sprinkle with the granulated sugar and cook, stirring occasionally, until the pears are tender and lightly browned around the edges, 5 to 7 minutes. Add the molasses and continue cooking until syrupy, about 2 more minutes; set aside.
- Make the filling: Beat the Neufchatel cheese and granulated sugar in a large bowl with a mixer on medium speed until smooth and creamy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla and flour and beat until just combined, then add the sour cream and beat until smooth, about 1 more minute.
- Pour the filling into the prepared crust. Gently arrange the pear slices on top; set aside any extra molasses syrup at room temperature for serving. Transfer the cheesecake to the oven, placing it on the middle rack directly over the water bath. Bake until lightly browned and set around the edge but the center still jiggles slightly, about 1 hour 15 minutes. Transfer to a rack and let cool to room temperature, then cover and refrigerate until cold and set, at least 6 hours or overnight. Let the cheesecake sit at room temperature 20 minutes, then run a thin knife around the edge and remove the springform ring. Drizzle with the remaining molasses syrup.
NO-BAKE CHEESECAKE WITH GINGERSNAP CRUST
Not all cheesecakes are baked; this eggless version is just cream cheese, lemon juice, sugar, and heavy cream over a gingersnap crust. Still, it's so rich that one cake is enough for a dozen slices.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 6
Steps:
- Stir together cookie crumbs, melted butter, and 3 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom of a 9-inch springform pan.
- Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining cup sugar in a slow, steady stream. Add lemon juice; mix until combined.
- Beat cream in a clean mixing bowl until stiff peaks form. Gently fold the whipped cream with a rubber spatula into cream cheese filling. Pour over crust. Freeze 1 hour. Refrigerate until ready to serve, at least 30 minutes.
GINGERSNAP CHEESECAKE CRUST
A delicious crust for any cheesecake!
Provided by KRIS10JOY7
Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts
Time 10m
Yield 8
Number Of Ingredients 4
Steps:
- Stir together the gingersnap crumbs, melted butter, sugar, and salt in a bowl. Press onto the bottom and 1 inch up the sides of a buttered 9-inch springform pan. Fill right away or chill up to 2 hours.
Nutrition Facts : Calories 173.2 calories, Carbohydrate 20.6 g, Cholesterol 19.1 mg, Fat 10.1 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 5.3 g, Sodium 100.2 mg, Sugar 14.4 g
LIME CHEESECAKE WITH GINGERSNAP CRUST
This too came from my Buttercup book. It's a refreshing cheesecake with abit of added spice. Very important - to cook remember to bake for 15 at 400 and turn oven down to 350 for remainder. The best way to ensure it doesn't crack is to (this is what I do) I bake my cheesecake at the end of the night, this way I won't need the oven anylonger and my cheesecake can take it's time to do it's magic!
Provided by veraj9170
Categories Cheesecake
Time 1h20m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 to start. You will turn it down to 350 after 15 minutes.
- Position your oven rack to center.
- Butter the bottom of 9 inch springform pan.
- NOTE: Your ingredients should be room temperature.
- Crust:.
- In a small bowl, combine softened butter with crumbs and sugar (first 3 ingredients). Press into the bottom of the prepared pan. Set aside or if you want, you can bake this for about 10 minutes to give it a brown crust.
- Filling:.
- In a large mixing bowl, beat softened cream cheese on low until very smooth. Gradually add the sugar beat well. Add the eggs one at a time (blending well after each egg). Scrape down sides of bowl when neccessary (turn off machine when doing this or you'll have batter on your ceiling). Stir in the lime juice and zest until well combined. Then stir in the sour cream and mix thoroughly until light and fluffy. You need to have some air in the batter, which gives it a fluffy texture.
- Wrap the bottom of the pan with aluminum foiland then pour batter into prepared pan . Set the pan in a 1 inch water bath. (place pan in larger baking pan and add just 1 " of water to bottom pan) Bake for 15 minutes at 400 THEN reduce to 350 and DO NOT OPEN DOOR! Bake until edges are set and center moves only slightly when pan is shaken, about 50-60 minutes. During last 10 minutes open to GENTLY shake to see if slightly set.
- LEAVE OVEN DOOR OPEN SLIGHLY and turn off the heat while cooling the cake in the oven for about 1 hour. Cover in platic wrap and refrigerate over night to completely set about 6-8 hours.
- To serve:.
- About 20 minutes prior to serving, remove from refrigerator and garnish with a sprinkling of powdered sugar and thin slices of lime on the edges.
- NOTE: If your cake cracked - it's ok you can add cherry topping or lemon curd on top and then sprinkle powdered sugar on top. No worries, it's happened to me a few times too but didn't fail to disappear quickly! :).
Nutrition Facts : Calories 557.6, Fat 35.6, SaturatedFat 20.7, Cholesterol 155.6, Sodium 451.9, Carbohydrate 52.5, Fiber 0.8, Sugar 29.8, Protein 9.4
GINGERSNAP FRESH PEACH PIE
A gingersnap cookie crust with fresh peaches. I made this recipe, well, because I could not find one and believed it should exist. Hope you enjoy.
Provided by MariA
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h45m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine gingersnaps and 1/3 cup butter in a bowl; press cookie mixture into a 9-inch baking dish to make a crust.
- Mix mashed peaches with flour, brown sugar, cinnamon, and nutmeg in a large bowl until well blended. Gently fold sliced peaches and lemon used into mashed peach mixture. Pour peaches into prepared crust, lightly pressing the peaches down.
- Bake in the preheated oven until bubbly, about 40 minutes. Stir white sugar and 1 1/2 tablespoons butter in a small bowl; drizzle butter syrup over peach filling.
- Preheat the oven's broiler.
- Return pie to the oven and broil until syrup is caramelized, 5 to 10 minutes. Let pie cool before serving.
Nutrition Facts : Calories 251.5 calories, Carbohydrate 34.5 g, Cholesterol 20.8 mg, Fat 12.3 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 6.1 g, Sodium 154 mg, Sugar 22.6 g
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- Preheat oven to 350°F. Grind gingersnaps in processor to coarse crumbs. Add butter and blend until evenly moistened. Press crumbs over bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until beginning to brown, about 8 minutes. Cool on rack. Reduce oven temperature to 325°F.
- Combine peaches, 2 tablespoons sugar and lemon juice in heavy large saucepan. Cover and cook over medium-high heat until sugar dissolves and peaches are juicy, stirring occasionally, about 5 minutes. Uncover and cook until peaches are tender and juices thicken, about 5 minutes. Cool compote.
- Using electric mixer, beat cream cheese in large bowl until fluffy. Gradually add 1 1/4 cups sugar and beat until smooth. Beat in eggs 1 at a time. Mix in sour cream and vanilla. Spoon half of cheese mixture (about 3 cups) into crust. Spoon peach compote over by tablespoonfuls, spacing apart. Top with remaining cheese mixture.
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