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Peach Melba Cheesecake

 Peach Melba Cheesecake
"This recipe was given to me by my high school English teacher and my family loves it!" Hope Gonzalez, Lancaster, California
12 ServingsPrep: 30 min. Bake: 55 min. + chilling


  • 1-3/4 cups crushed gingersnap cookies (about 35 cookies)
  • 1/3 cup butter, melted
  • 1 egg white, beaten
  • 3 packages (8 ounces each) reduced-fat cream cheese
  • 1 cup sugar
  • 1 cup (8 ounces) sour cream
  • 1/2 cup all-purpose flour
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 cup egg substitute
  • 1 cup frozen unsweetened sliced peaches, thawed and chopped
  • 1/2 cup raspberry preserves, warmed
  • Optional garnish: Fresh raspberries and additional peaches and sugar


  • In a large bowl, combine the cookie crumbs, butter and egg white.
  • Press onto the bottom of a greased 9-in. springform pan; set aside.
  • In a large bowl, beat cream cheese and sugar until smooth. Beat in
  • the sour cream, flour and vanilla. Add egg substitute; beat on low
  • speed just until combined. Stir in peaches. Pour over crust. Place
  • pan on a baking sheet.
  • Bake at 325° for 55-65 minutes or until center is almost set.
  • Cool on a wire rack for 10 minutes. Carefully run a knife around
  • edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

2 of 2

Peach Melba Cheesecake (continued)

Directions (continued)

  • Remove sides of pan.
  • Spread preserves over the top. Garnish with raspberries and
  • additional peaches if desired; sprinkle with sugar. Yield: 12
  • servings.
Editor’s Note: You may use two whole eggs instead of egg substitute if desired. Beat the eggs before adding them to the batter.
Nutritional Facts: 1 slice (calculated without garnish) equals 419 calories, 22 g fat (14 g saturated fat), 67 mg cholesterol, 411 mg sodium, 45 g carbohydrate, 1 g fiber, 10 g protein.