Peach Cheesecake with Gingersnap Crust recipes

Peach Cheesecake with Gingersnap Crust recipes
12 Ingredients
  • 25 gingersnap cookies (about 6 ounces), coarsely broken
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 4 small peaches (about 1 1/4 pounds), peeled, pitted, sliced 1/4 inch thick
  • 2 tablespoons plus 1 1/4 cups sugar
  • 1/2 teaspoon fresh lemon juice
  • 4 8-ounce packages cream cheese, room temperature
  • 4 large eggs
  • 1/2 cup sour cream
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup peach preserves
  • 1 1/2 teaspoons fresh lemon juice
  • 1/2 large peach, peeled, pitted, very thinly sliced
Nutrition
541
27% daily value
12 servings
                                       
                                            vegetarian
     

Fat

53% 35

Saturated

95% 19

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 2

Carbs

17% 52

Carbs (net)

- 50

Fiber

5% 1

Sugars

- 39

Sugars, added

- 29

Protein

16% 8

Cholesterol

53% 160

Sodium

16% 380

Calcium

11% 112

Magnesium

5% 22

Potassium

6% 303

Iron

10% 2

Zinc

7% 1

Phosphorus

21% 150

Vitamin A

40% 361

Vitamin C

6% 5

Thiamin (B1)

6% 0

Riboflavin (B2)

20% 0

Niacin (B3)

6% 1

Vitamin B6

7% 0

Folate equivalent (total)

10% 41

Folate (food)

- 22

Folic acid

- 12

Vitamin B12

16% 0

Vitamin D

245% 37

Vitamin E

7% 1

Vitamin K

4% 4

Sugar alcohols

- 0

Water

- 114
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