Peachy Keen Cheesecake
Recipe from Taste of the South



by 2  people


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Servings: 12 to 16
Prep Time: 30 mins
Total Time: 8 hrs
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Ingredients
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    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.)
Vanilla-Peach Topping
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    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


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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