peach melba cheesecake

Name: Peach Melba Cheesecake
Prep time: 30 min
Cook time: 1 h
Yield: 12
Ingredients: 1 3/4 cup(s) crushed gingersnaps(about 36); 1/3 cup(s) butter, melted; 1 - egg,beaten; 3 package(s) 8oz each,reduced fat cream cheese,room temperature; 1 cup(s) sugar; 1 cup(s) sour cream; 1/2 cup(s) all purpose flour; 1 teaspoon(s) vanilla extract; 1/2 cup(s) egg substitute; 1 cup(s) frozen unsweetened sliced peaches,thawed,chopped; 1/2 cup(s) raspberry preserves,warmed

(1 RATING)

59 Pinches

Lilly Valentin

sea isle city, NJ

Updated on Apr 5, 2011

LOVE,LOVE,LOVE CHEESECAKE!!!,so when i found this recipie,i just had to try it and LOVED it!!,and so did my Family,hope yours do too!!

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prep time 30 Min

cook time 1 Hr

method ---

yield 12 serving(s)

Ingredients

1 3/4 cups crushed gingersnaps(about 36)
1/3 cup butter, melted
1 - egg,beaten
3 packages 8oz each,reduced fat cream cheese,room temperature
1 cup sugar
1 cup sour cream
1/2 cup all purpose flour
1 teaspoon vanilla extract
1/2 cup egg substitute
1 cup frozen unsweetened sliced peaches,thawed,chopped
1/2 cup raspberry preserves,warmed

How To Make peach melba cheesecake

Step 1

In a large bowl,combine the cookie crumbs,butter and egg white.Press onto the bottem of a 9in.springform pan,set aside.

Step 2

In a large bowl,beat cream cheese and sugar till smooth.Beat in the sour cream,Flour and vanilla.Add egg substitute,beat on low speed juuntill combine. Stir in peaches,pour over crust.Place pan on baking sheet.
Step 3

Bake at 325*for 1 hour,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 1hr longer,Refrigerate overnight.Spread preserves over the top.Garnish with raspberries and additional peaches.
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