PEACH CHEESECAKE

Peach Cheesecake image

Provided by Food Network Kitchen

Categories dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 11

Unsalted butter, for the pan
Gingersnaps, for the pan
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
3 peaches, sliced
2 tablespoons fresh orange juice
1 teaspoon sugar

Steps:

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.