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
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.
QUICK AND EASY PEACH CHEESECAKE
This cool, creamy pie is super easy and delicious! It can be made using all low-calorie ingredients for a light dessert!
Provided by lchoward
Categories Desserts Cakes Peach Cake Recipes
Time 1h15m
Yield 16
Number Of Ingredients 6
Steps:
- Beat cream cheese in a large bowl with an electric hand mixer until smooth.
- Spoon confectioners' sugar into cream cheese and beat until fully incorporated.
- Beat vanilla and peach preserves into cream cheese mixture until combined.
- Fold whipped topping into cream cheese mixture until evenly smooth.
- Divide cream cheese mixture between the two prepared graham cracker crusts and spread evenly. Refrigerate until set, at least 1 hour.
Nutrition Facts : Calories 365.4 calories, Carbohydrate 48.8 g, Cholesterol 30.8 mg, Fat 18.4 g, Fiber 0.4 g, Protein 3 g, SaturatedFat 10.3 g, Sodium 212.5 mg, Sugar 40 g
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
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.
STRAWBERRY CHEESECAKE WITH GINGERSNAP CRUST
Categories Cake Berry Dairy Ginger Dessert Bake Kid-Friendly Cream Cheese Spring Shavuot Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 10
Number Of Ingredients 10
Steps:
- Make crust:
- Position rack in center of oven and preheat to 325°F. Blend cookie crumbs, sugar and butter in processor until well mixed. Press crumb mixture onto bottom and halfway up sides of 9-inch-diameter springform pan with 2 1/2-inch-high sides. Bake crust until set, about 10 minutes. Transfer to rack.
- Make filling:
- Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in vanilla. Add eggs and beat just until blended.
- Pour filling into crust-lined pan. Bake until sides of cheesecake are slightly puffed and begin to crack, and center moves slightly when pan is shaken gently, about 1 hour. Transfer cake to rack. Cool completely. Cover; chill overnight.
- Release pan sides from cheesecake. Arrange strawberries around outer edge of cheesecake. Cut into wedges.
More about "peach cheesecake with gingersnap crust recipes"
PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST ~ RECIPE
From queensleeappetit.com
GINGERBREAD CHEESECAKE WITH GINGERSNAP CRUST
From sugarandsoul.co
PEACH CHEESECAKE - JOYFOODSUNSHINE
From joyfoodsunshine.com
THANKSGIVING DINNER: CHEESECAKE WITH GINGERSNAP CRUST
From thepioneerwoman.com
LEMON GINGERSNAP CHEESECAKE DESSERT RECIPE | LAND …
From landolakes.com
NEW YORK–STYLE FRESH PEACH CHEESECAKE - ABOUT A MOM
From aboutamom.com
LEMON CHEESECAKE WITH GINGERSNAP CRUST | BASICS
From basicsmarket.com
CHEESECAKE WITH PECAN GINGERSNAP CRUST - BEST CHEESECAKE RECIPE
From cinnamonshtick.com
BOURBON-ROASTED PEACH CHEESECAKE RECIPE - SERIOUS EATS
From seriouseats.com
NO-BAKE LIME CHEESECAKE WITH GINGERSNAP CRUST - COOKING CHEW
From cookingchew.com
LEMON CHEESECAKE RECIPE (WITH GINGERSNAP CRUST) | THE KITCHN
From thekitchn.com
CRANBERRY CHEESECAKE WITH GINGERSNAP CRUST - CREATIVE CULINARY
From creative-culinary.com
FROZEN PEACH CHEESECAKE | SERENA BAKES SIMPLY FROM SCRATCH
From serenabakessimplyfromscratch.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