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Peachy Summer Cheesecake

This is a cool, always refreshing dessert that is fancy enough to take to a gathering. You can make this ahead of time and freeze it. Make sure you cover it well in an airtight container and add the peaches only after the cheesecake thaws. —Joan Engelhardt, Latrobe, Pennsylvania
  • Total Time
    Prep: 25 min. Cook: 2-1/2 hours + chilling
  • Makes
    6 servings

Ingredients

  • 1 package (8 ounces) reduced-fat cream cheese
  • 4 ounces fat-free cream cheese
  • 1/2 cup sugar
  • 1/2 cup reduced-fat sour cream
  • 2 tablespoons unsweetened apple juice
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon vanilla
  • 3 large eggs, lightly beaten
  • 2 medium ripe peaches, peeled and thinly sliced

Directions

  • Pour 1 in. water into a 6-qt. slow cooker. Layer two 24-in. pieces of foil; roll up pieces lengthwise to make a 1-in.-thick roll. Shape into a ring; place in slow cooker to make a rack.
  • Grease a 6-in. springform pan; place on a double thickness of heavy-duty foil (about 12 in. square). Wrap securely around pan.
  • In a large bowl, beat cream cheeses and sugar until smooth. Beat in sour cream, apple juice, flour and vanilla. Add eggs; beat on low speed just until blended. Pour into prepared pan. Center pan on foil rack, not allowing sides to touch slow cooker. Cover slow cooker with a double layer of white paper towels; place lid securely over towels. Cook, covered, on low 2-1/2 hours.
  • Turn off slow cooker, but do not remove lid. Let stand 1 hour. Remove springform pan from slow cooker; remove foil from pan. Cool cheesecake on a wire rack 1 hour.
  • Loosen sides from pan with a knife. Refrigerate overnight, covering when cooled. To serve, remove rim from springform pan. Serve with peaches.
Nutrition Facts
1 slice with 3 tablespoons peach: 268 calories, 12g fat (7g saturated fat), 129mg cholesterol, 342mg sodium, 27g carbohydrate (25g sugars, 1g fiber), 12g protein.