Peach Melba Cheesecake Recipe

4.5 2
Peach Melba Cheesecake Recipe
Peach Melba Cheesecake Recipe photo by Taste of Home
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Peach Melba Cheesecake Recipe

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4.5 2
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"This recipe was given to me by my high school English teacher and my family loves it!" Hope Gonzalez, Lancaster, California
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 55 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 55 min. + chilling

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

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. 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.
Originally published as Peach Melba Cheesecake in Taste of Home October/November 2009, p88

Nutritional Facts

1 slice: 419 calories, 22g fat (14g saturated fat), 67mg cholesterol, 411mg sodium, 45g carbohydrate (32g sugars, 1g fiber), 10g protein.

  • 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
  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.
Editor’s Note: You may use two whole eggs instead of egg substitute if desired. Beat the eggs before adding them to the batter.
Originally published as Peach Melba Cheesecake in Taste of Home October/November 2009, p88

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