Peach Cheesecake with Gingersnap Crust

Peach Cheesecake with Gingersnap Crust
Photo by Brian Leatart

Ingredients

  • 25 gingersnap cookies
  • ¼ cup unsalted butter
  • 4 large eggs
  • ½ cup sour cream
  • 1 ½ teaspoons fresh lemon juice
  • ½ teaspoon fresh lemon juice
  • 4 8-ounce packages cream cheese
  • + 5 more ingredients
    • 4 small peaches (about 1 1/4 pounds)
    • 22 tablespoons sugar
    • 1 ½ teaspoons vanilla extract
    • ½ large peach
    • ½ cup peach preserves

Preheat oven to 350°F. Grind gingersnaps in processor to coarse crumbs. Add butter and blend until evenly moistened. Press crumbs over bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until beginning to brown, about 8 minutes. Cool on rack. Reduc...

View full recipe at Epicurious

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