GINGER-PEACH CHEESECAKE
Capture the colors of fall in this pretty dessert, with an easy ginger-snap crust.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 8h50m
Yield 16
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
- 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.
- 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 Facts : Calories 410, Carbohydrate 36 g, Cholesterol 130 mg, Fat 4 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 24 g, TransFat 1 g
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.
MINI GEORGIA PEACH CHEESECAKES
Steps:
- Whisk together the ground gingersnaps and pecans in a small mixing bowl. Melt 1 tablespoon of the butter and stir into the mixture until combined. Place 1 tablespoon of the crumb mixture into the bottom of each of six 4-ounce jars. Press into an even, compact layer. Set aside.
- To make the filling, place the cream cheese, mascarpone, sour cream, confectioners' sugar, vanilla and salt in the bowl of an electric mixer fitted with the beater attachment. Whip just until smooth, about 1 minute. Drop 3 tablespoons of filling into each jar. Give each jar a few gentle taps against the counter to even out the filling. Secure the lids on top of the jars and refrigerate to set for at least 1 hour.
- To make the Georgia peach topping, place a large nonstick skillet over medium heat. Add the remaining tablespoon butter and heat until melted. Stir in the brown sugar, ginger and cinnamon. Cook until the sugar dissolves, about 2 minutes. Add the peaches and stir to coat. Add the bourbon and lemon juice. Cook, stirring occasionally, until the peaches are slightly softened, about 3 minutes more. Set aside to cool.
- Remove the lids from the cheesecake jars. Dollop 1 tablespoon of peach compote on top of each cheesecake. Serve immediately or secure the lids and refrigerate until ready to serve.
GINGER PEACH PIES
I love ginger in any way, shape or form, so I always look for ways to include it in recipes, especially desserts. Peaches and ginger star in this mini pie that offers the right amount of sweetness and spice. -Rae Endicott, Branson, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 5 mini pies.
Number Of Ingredients 16
Steps:
- In a large bowl, combine flour and salt; cut in butter and shortening until crumbly. Gradually add water, tossing with a fork, until dough forms a ball., Divide dough into seven portions; wrap each in plastic wrap. Refrigerate for about 1 hour or until easy to handle., On a lightly floured surface, roll out five portions of dough to fit a 5-in. pie plate. Transfer pastry to pie plates and trim to 1/2 in. beyond edge of plates; flute edges., In a large bowl, toss peaches with lemon juice. Combine the sugar, cornstarch, ginger and salt. Add to peaches and toss to coat. Transfer to pie shells. Dot with butter. Transfer pies to a baking sheet. , If decorative cutouts are desired, roll remaining pastry to 1/8-in. thickness; cut out with 1-in.cookie cutters. Arrange over pies. If a streusel topping is desired, combine remaining pastry with crystallized ginger and coarse sugar; sprinkle over pies., Bake at 375° for 35-40 minutes or until golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 567 calories, Fat 32g fat (16g saturated fat), Cholesterol 55mg cholesterol, Sodium 464mg sodium, Carbohydrate 65g carbohydrate (24g sugars, Fiber 2g fiber), Protein 6g protein.
GINGER PEACH CHEESECAKE
This ginger peach cheesecake recipe is quick, easy, and SO GOOD! There's no crust to make, so it comes together in about 15 min, then oven, then fridge!
Provided by Catz in the Kitchen
Categories Cheesecakes
Time 9h30m
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Wrap the outside of a 9 - inch springform pan with foil. Butter the inside of the pan and line the bottom with gingersnaps, breaking as needed to fit. There will be a few gaps, it's okay.
- For the filling, beat the softnend cream cheese, 1 cup sugar, orange zest, and salt together on medium-high speed until fluffy, about 3-5 minutes. Beat in 3 eggs, one at a time, until just combined, then beat in the peach nectar.
- Pour the filling into the crust and bake for 1 hour to 1 hour and 15 minutes. You want the center of the cheesecake still jiggling slightly. Transfer to a rack and let cool completely, then refrigerate 8 hours or overnight.
- The topping is simple. Toss 2-3 sliced peaches with 1 tsp of sugar and 2 tbsp of fresh orange juice until the sugar dissolves. Spoon the dressed peaches over the cheesecake.
Nutrition Facts : Calories 232 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 81 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 135 grams sodium, Sugar 35 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
GINGER LEMON BASQUE CHEESECAKE
Provided by Geoffrey Zakarian
Categories dessert
Time 8h35m
Yield 12 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F.
- Grease one side of 2 to 3 sheets of parchment paper. Lay them butter-side up inside a 10-inch springform pan, arranging so that they cover all sides, and crimping the edges to ensure they stay in place. Place the springform pan on a sheet tray.
- In a mixer fitted with the paddle attachment, combine the cream cheese, granulated sugar and salt. Cream on medium-high speed until smooth, about 1 minute. Scrape down the sides.
- Turn the mixer down to medium and add the condensed milk. Beat to combine, then scrape down the bowl. Add the heavy cream, fresh ginger, ground ginger, vanilla and minced lemon zest. Fully combine, then scrape down the sides.
- Turn the mixer to medium-high and add the eggs one at a time, being sure that each is fully combined before adding the next.
- Add the flour, then beat again, scraping down the sides.
- Pour the cheesecake into the center of the springform pan and tap it lightly on the counter to remove any air bubbles.
- Bake for 30 minutes, then rotate. Continue to bake until dark golden brown, another 30 to 35 minutes. Allow to cool to room temperature, then refrigerate until completely set, 6 hours.
- Remove the cheesecake from the pan, then peel down the paper. (You can leave the paper in place for a rustic look.)
- Mix together the lemon curd, limoncello, sour cream, lemon juice and remaining lemon zest in a bowl.
- Pour evenly over the top of the cheesecake, then sprinkle with the powdered sugar and garnish with the basil. Cut into slices and serve.
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.
More about "ginger peach cheesecake recipes"
PEACH CHEESECAKE WITH GINGERSNAP CRUST RECIPE | BON …
From bonappetit.com
4.8/5 (4)Author Dede WilsonServings 12Estimated Reading Time 3 mins
- 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.
GINGER PEACH CHEESECAKE BARS RECIPE WITH FRESH …
From hearthandvine.com
NO BAKE PEACH CHEESECAKE - CAKEWHIZ
From cakewhiz.com
OUR 17 FAVORITE PEACH DESSERT RECIPES
From allrecipes.com
PEACH AND GINGER CHEESECAKE - BY THE POUNDS
From rachelpounds.com
Reviews 1Estimated Reading Time 6 mins
- Blend ginger snaps in a food processor until most of them are crumbs. Add almond meal, brown sugar and melted butter and blend until it starts to clump together.
- Put a disc of parchment paper in your springform pan if desired and pour in ginger snap mixture. Press to compress.
PERFECT PEACH PIE RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
PEACH GINGER CHEESECAKE BARS | GAY LEA
From gaylea.com
GINGER PEACH CHEESECAKE – KETO CHOW
From ketochow.xyz
GINGER PEACH CHEESECAKE-VEGAN - POSH LITTLE DESIGNS
From poshlittledesigns.com
GINGER PEACH CHEESECAKE | RECIPE | PEACH CHEESECAKE, EASY …
From pinterest.ca
BEST GINGERBREAD CHEESECAKE RECIPE - HOW TO MAKE GINGERBREAD …
From delish.com
GINGER PEACH CHEESECAKE - KETO CHOW
From info.ketochow.xyz
GINGER-PEACH CHEESECAKE | RECIPE GOLDMINE RECIPES
From recipegoldmine.com
GOOD FOOD AND GOOD TIMES
From thatrecipe.com
NEW YORK–STYLE FRESH PEACH CHEESECAKE - ABOUT A MOM
From aboutamom.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love