PEACH CHEESECAKE WITH GINGERSNAP CRUST Crust 25 gingersnap cookies (about 6 ounces), coarsely broken 1/4 cup (1/2 stick) unsalted butter, melted Filling 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
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