PEACH MELBA CHEESECAKE

Peach Melba Cheesecake image

This recipe was given to me by my high school English teacher and my family loves it! -Hope Gonzalez, Lancaster, California

Provided by Taste of Home

Time 1h25m

Yield 12 servings.

Number Of Ingredients 12

Ingredients

1-3/4 cups crushed gingersnap cookies (about 35 cookies)
1/3 cup butter, melted
1 large egg white, beaten
3 packages (8 ounces each) reduced-fat cream cheese
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 and chopped
1/2 cup raspberry preserves, warmed
Optional garnish: Fresh raspberries and additional peaches and sugar

Steps:

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.

Nutrition Facts : Calories 419 calories, Fat 22g fat (14g saturated fat), Cholesterol 67mg cholesterol, Sodium 411mg sodium, Carbohydrate 45g carbohydrate (32g sugars, Fiber 1g fiber), Protein 10g protein.