Peach Cheesecake With Gingersnap Crust

READY IN: 1hr 20mins




  • 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.