Peach Cheesecake
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 377
- Total Fat
- 27
- Saturated Fat
- 15
- Carbohydrates
- 30
- Dietary Fiber
- 1
- Sugar
- 28
- Protein
- 7
- Cholesterol
- 129
- Sodium
- 294
- Total: 1 hr 30 min (plus 8 hr chilling)
- Active: 30 min
Ingredients
For the Crust:
Unsalted butter, for the pan
Gingersnaps, for the pan
For the Filling:
3 8-ounce packages cream cheese, softened
1 cup sugar
1/2 easpoon grated orange zest
1/4 teaspoon salt
3 large eggs
1/4 cup peach nectar
For the Topping:
3 peaches, sliced
2 tablespoons fresh orange juice
1 teaspoon sugar
Directions
- 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.