Orange Cheesecake with Peaches and a Gingerbread CrustUser Submitted Recipe
2 cups graham cracker crumbs
(16 full sheets)
¼ cup granulated sugar
½ tsp cinnamon
½ tsp ground ginger
A pinch of allspice
½ cup (1 stick)
unsalted butter, melted
One 16 oz. bag frozen peaches, thawed
¼ cup brown sugar, packed
¼ cup brandy
Five 8oz pkgs cream cheese, room temperature
2 egg yolks, room temperature (do not separate before using)
½ Tbsp orange zest
1 ¾ cup granulated sugar
3 Tbsp flour
¼ tsp salt
¼ cup whipping cream
5 eggs, room temperature
Use a 9 X 3 inch spring form pan.
Preheat the oven to 475.
1. Heat a large skillet on medium heat. Spread brown sugar on the bottom of the pan and cover evenly with a single layer of peaches; let cook until the brown sugar is bubbling with juices. Stir as needed until juices are gone; add brandy and cook until thick. Remove from heat; slide peaches onto a cutting board and slice into bite sized chunks.
2. Break graham crackers into chunks and place in a Cuisinart food processor and make crumbs. Place in a medium-sized bowl with sugar and spices; stir until combined. Add melted butter and blend until crumbs stick together. Grease bottom and sides of spring form pan. Press crust evenly into spring form pan, going all the way up the sides. Place in refrigerator until needed.
3. In a large mixing bowl or using a Cuisinart Stand Mixer, combine cream cheese, egg yolks, orange zest, sugar, flour, salt, and whipping cream; once all ingredients are added, mix until combined, scraping the edges. Continue to use mixer as you add the last five eggs, one at a time, just blending between additions.
4. Pour half the cheesecake mixture into the spring form pan. Sprinkle on half the peaches and, using a spatula, carefully swirl them down in to the mixture. Cover with the remaining mixture and swirl in the rest of the peaches. Be sure the peaches are buried and not peaking out on top.
5. Cover the bottom of the pan with foil and fold it up two sides; then turn and cross another sheet of foil so it is under the bottom again, but will cover the other sides and be long enough to tent the top. Carefully place cheesecake in the oven for twenty minutes. Then, cut away the tented foil, leaving only foil on the bottom and sides and turn the oven down to 300 degrees for another hour and ten minutes. Turn off the oven and leave the cheesecake in the oven for an additional fifteen minutes. Remove and place on a cooling rack until mostly cooled, then refrigerate. Allow to set up for 12 hours. And then enjoy!