Peachy Keen Cheesecake

Recipe from Taste of the South
Peachy Keen Cheesecake
SERVINGS
12 to 16
PREP TIME
30 mins
TOTAL TIME
8 hrs
Ingredients
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  • 3 cups crushed gingersnap cookies
  • 5 tablespoons melted butter
  • 1/3 cup sugar
  • 4 8 ounce packages cream cheese, softened
  • 1 1/2 cups sugar
  • 6 large eggs
  • 3 8 ounce containers sour cream
  • 1/2 vanilla bean, split and scraped
  • 1/4 cup peach Schnapps liqueur
  • 1 recipe Vanilla-Peach Topping (Recipe follows.)
Vanilla-Peach Topping
  • 1 cup sugar
  • 1 cup water
  • 1/2 vanilla bean, split and scraped
  • 3 cups peeled and sliced peaches

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
1. 
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.
2. 
Add sliced peaches, stirring to coat. Refrigerate for 1 hour.
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