Name: Lower Fat Peach Cheesecake
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 8 servings
Ingredients: 1 ½ cups finely ground graham crackers; 4 tbsp. unsalted butter, melted; 1 egg white; 3 cups low Fat Greek Yogurt; 12 oz. cream cheese, softened; 3 eggs; ¾ cup granulated sugar; 1 tsp. vanilla; 2 cups chopped peaches

Overview

Cals/serving

Servings

478

Prep time

Cook time

Total time

10 mins

1 hr

1 hr 10 mins

If you’re a big fan of the cheesecake dessert, you might love this next recipe. The sweetness that comes from the fresh and ripe peaches used in this recipe is just so good! I highly recommend this dish if you like to make something decadent for your loved ones. I think, with the instructions shown in the recipe below, absolutely anyone can make this recipe. You don’t have to know any special cooking skills, and the only thing you will need will be a bowl and whisk. This recipe doesn’t require even a hand or stand mixer! Get the ripest peaches on the market and cook up something sweet and nice for you and your family.

Peach Cheesecake Crust

1 ½ cups finely ground graham crackers
4 tbsp. unsalted butter, melted
1 egg white

Peach Cheesecake Filling

3 cups low Fat Greek Yogurt
12 oz. cream cheese, softened
3 eggs
¾ cup granulated sugar
1 tsp. vanilla
2 cups chopped peaches

Lower Fat Peach Cheesecake

Preheat oven to 300°
Spray a 9-inch springform pan with baking spray. Cover the bottom of the pan with foil and roll up sides to completely seal the bottom of the pan.
In a small bowl, mix together ingredients for the crust.
Pour into springform pan and press onto the bottom and slightly up the sides. Be sure to pack the crust down.
In the bowl mix the cream cheese until smooth.
Add the eggs, sugar, yogurt, and vanilla and mix until creamy.
Stir in peaches.
Pour batter into the pan.
Place the pan inside a large roasting pan and fill the roasting pan with boiling water almost halfway up the springform pan.
Bake for 1 hour. Then turn the oven off and leave the door ajar for 1 minute.
Close the oven door and let the cheesecake sit in the oven for 1 hour.
Take the cheesecake out of the water bath and place in the refrigerator to cool completely, about 6 hours or overnight.