Glistening concentric circles of red-skinned plum wedges—which have been bathed in a syrup of orange juice, red currant jelly, brown sugar, and ginger—create a stunning presentation for a dinner-party dessert. Plum varieties that will look especially beautiful atop this cheesecake include Satsuma, Red Beauty, and Grand Rosa. 10 to 12 servings
Crust
11 whole graham crackers, coarsely broken
¼ cup (packed) golden brown sugar
¼ teaspoon ground cinnamonPinch of salt
5 tablespoons unsalted butter, melted
Filling
3 8-ounce packages Philadelphia-brand cream cheese, room temperature
1 cup sugar
4 large eggs
1 cup sour cream
1 tablespoon finely grated lemon peel
2 teaspoons vanilla extract
Plums
¾ cup orange juice
½ cup red currant jelly
¼ cup (packed) golden brown sugar
3 ¼-inch-thick slices peeled fresh ginger
6 large ripe red-skinned plums, halved, pitted, cut into ½-inch-thick wedges
CRUST: Preheat oven to 350°F. Lightly butter 9-inch-diameter springform pan with 2¾-inch-high sides. Combine graham crackers, brown sugar, cinnamon, and salt in processor. Process until fine crumbs form. Mix in melted butter. Transfer crumb mixture to prepared pan; press over bottom (not sides) of pan. Bake crust until set and golden, about 10 minutes. Cool on rack while preparing filling. Reduce oven temperature to 300°F
FILLING: Using electric mixer, beat cream cheese in large bowl until smooth. Beat in sugar. Beat in eggs 1 at a time, then mix in sour cream, lemon peel, and vanilla. Pour filling over crust.
Bake cake until sides puff slightly and center is just set, about 1 hour 15 minutes. Turn oven off. Leave cake in oven with door slightly open 30 minutes.
Transfer cake to rack. Cut around pan sides to loosen cake. Cool cake completely in pan on rack, about 3 hours (cake may crack slightly as it cools). Cover and chill cake overnight.
PLUMS: Whisk orange juice, jelly, brown sugar, and ginger in heavy large skillet over medium-high heat until jelly dissolves. Add plums. Bring mixture to boil. Reduce heat to medium-low. Cover and simmer gently until plums are just tender but still hold shape, about 3 minutes. Using slotted spoon, transfer plums to large plate and cool. Boil cooking liquid in skillet until thickened to syrup consistency, stirring occasionally, about 7 minutes. Discard ginger.
DO AHEAD: Plums and syrup can be made 4 hours ahead. Cover separately and chill.
Cut around pan sides again; remove pan sides. Arrange plum wedges in concentric circles atop cheesecake, covering completely. Brush some syrup over plums. Cut cake into wedges. Serve with remaining syrup.
The gingersnap crust here has a little more spice than the familiar graham cracker crust and provides a delicious complement to the sweet peach compote, which is “hidden” between two layers of cream cheese filling. If you’re headed to a potluck dinner or celebration feast, this cheesecake travels well. Glaze the cake in its springform pan, chill it, and transport it in the same pan. Come serving time, release the pan sides, then top the cake with fresh peach slices. 12 servings
Crust
25 gingersnap cookies (about 6 ounces), coarsely broken
¼ cup (½ stick) unsalted butter, melted
Filling
4 small peaches (about 1¼ pounds), peeled, pitted, sliced ¼ inch thick
2 tablespoons plus 1¼ cups sugar
½ teaspoon fresh lemon juice
4 8-ounce packages Philadelphia-brand cream cheese, room temperature
4 large eggs
½ cup sour cream
1½ teaspoons vanilla extract
Glaze
½ cup peach preserves
1½ teaspoons fresh lemon juice
½ large peach, peeled, pitted, very thinly sliced
CRUST: Preheat oven to 350°F. Grind gingersnaps in processor to coarse crumbs. Add melted butter and blend until evenly moistened. Press crumb mixture onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2¾-inch-high sides. Bake crust until beginning to brown, about 8 minutes. Cool in pan on rack. Reduce oven temperature to 325°F.
FILLING: Combine peaches, 2 tablespoons sugar, and lemon juice in heavy large saucepan. Cover and cook over medium-high heat until sugar dissolves and peaches are juicy, stirring occasionally, about 5 minutes. Uncover and cook until peaches are tender and juices thicken, about 5 minutes. Cool compote.
Using electric mixer, beat cream cheese in large bowl until fluffy. Gradually add remaining 1¼ cups sugar and beat until smooth. Beat in eggs 1 at a time. Mix in sour cream and vanilla. Spoon half of cheese mixture (about 3 cups) into crust. Spoon peach compote over by tablespoonfuls, spacing apart. Top with remaining cheese mixture.
Place large piece of foil on oven rack. Place pan with cheesecake on foil. Bake cake until puffed, set in center, and beginning to brown, about 1 hour. Place hot cake on rack; cool 5 minutes. Cut around pan sides to loosen cake; chill uncovered overnight.
DO AHEAD: Can be made 2 days ahead. Cover; keep chilled.
GLAZE: Combine preserves and lemon juice in heavy small saucepan. Stir over medium heat until glaze comes to simmer. Strain into small bowl. Cut around pan sides again; remove pan sides. Place cheesecake on platter. Spread glaze over top of cake to within ¼ inch of edge. Chill until glaze sets, at least 30 minutes and up to 8 hours. Arrange peach slices in center of cake and serve.Technique Tip: Room TemperatureRemoving the cream cheese from the fridge and letting it come to room temperature for 30 minutes will make the filling much easier to mix.
The red swirls that run through this creamy cheesecake look impressive, but all it takes to create them is a butter knife and a few twists of the wrist. 12 servings
Puree
2 cups fresh or thawed frozen cranberries
⅔ cup sugar
⅔ cup fresh orange juice
2 tablespoons finely grated orange peel
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
4 teaspoons vanilla extract
CrustNonstick vegetable oil spray
2¾ cups finely ground butter biscuit cookies or butter cookies
2 tablespoons sugar
1 teaspoon ground cinnamon
½ cup (1 stick) unsalted butter, melted
Filling
4 8-ounce packages Philadelphia-brand cream cheese, room temperature
1 cup sugar
4 large eggs
1 cup sour cream
½ cup heavy whipping cream
1 tablespoon vanilla extract
Cranberry-Raspberry Compote (see recipe)