Peachy Keen Cheesecake
Recipe from Taste of the South


Peachy Keen Cheesecake

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Servings: 12 to 16 servings
Prep Time: 30 mins
Total Time: 8 hrs
Related Categories: Cake, Cheesecake, Father's Day, Mother's Day, Peaches, Summer
 
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Ingredients
  • 3  cups
    crushed gingersnap cookies
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  • 5  tablespoons
    melted butter
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  • 1/3  cup
    sugar
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  • 4  (8-ounce) packages
    cream cheese, softened
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  • 1 1/2  cups
    sugar
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  • 6  large
    eggs
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  • 3  (8-ounce) containers
    sour cream
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  • 1/2 
    vanilla bean, split and scraped
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  • 1/4  cup
    peach Schnapps liqueur
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  • 1 
    recipe Vanilla-Peach Topping (Recipe follows.)
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Vanilla-Peach Topping
  • 1  cup
    sugar
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  • 1  cup
    water
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  • 1/2 
    vanilla bean, split and scraped
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  • 3  cups
    peeled and sliced peaches
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Directions
1.
Preheat oven to 300 degrees.
2.
In a large bowl, combine gingersnaps, butter, and sugar. Press into the bottom of a 10-inch springform pan. Set aside.
3.
In a large bowl, beat cream cheese at medium speed with an electric mixer until fluffy. Slowly add sugar, beating until combined. Add eggs, one at a time, beating well after each addition. Add sour cream, scraped vanilla-bean seeds, and Schnapps, stirring to combine. Pour into prepared crust.
4.
Bake for 1 1/2 hours. Turn oven off, leaving cheesecake in oven for 4 hours. Remove from oven. Refrigerate for at least 2 hours.
5.
Spoon Vanilla-Peach Topping over cheesecake before serving.

Vanilla-Peach Topping
In a medium saucepan, combine sugar and water, whisking to blend. Bring to a simmer over medium heat. Add scraped vanilla-bean seeds. Remove from heat and let steep for 10 to 15 minutes.
Add sliced peaches, stirring to coat. Refrigerate for 1 hour.

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