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Peach Melba Cheesecake Recipe

Peach Melba Cheesecake Recipe

"This recipe was given to me by my high school English teacher and my family loves it!" Hope Gonzalez, Lancaster, California
TOTAL TIME: Prep: 30 min. Bake: 55 min. + chilling YIELD:12 servings

Ingredients

  • 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 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

Directions

  • 1. 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.
  • 2. 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.
  • 3. 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. Remove sides of pan.
  • 4. Spread preserves over the top. Garnish with raspberries and additional peaches if desired; sprinkle with sugar. Yield: 12 servings.

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.