Savannah Peach Cheesecake
Yield
8 servingsPrep
30 minCook
5 minReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 | cup |
graham cracker crumbs
|
*
|
| 3 | tablespoons |
margarine
|
|
| 2 | tablespoons |
sugar
or 3 sugar subs |
|
| Filling | |||
| 1 | envelope |
gelatin, unflavored
unflavored |
|
| ½ | cup |
water
cold |
|
| 8 | ounces |
cream cheese (reduced-fat)
|
|
| 3 | tablespoons |
sugar
or 4 sugar sub packets |
|
| ⅛ | teaspoon |
ginger
ground |
|
| ½ | cup |
milk, skim
|
|
| 16 | ounces |
yogurt, low-fat
peach |
|
| Topping | |||
| 2 | each |
peaches
,, peeled, & sliced |
|
| 1 | tablespoon |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 237 | ml |
graham cracker crumbs
|
*
|
| 45 | ml |
margarine
|
|
| 3E+1 | ml |
sugar
or 3 sugar subs |
|
| Filling | |||
| 1 | envelope |
gelatin, unflavored
unflavored |
|
| 118 | ml |
water
cold |
|
| 231.2 | ml/g |
cream cheese (reduced-fat)
|
|
| 45 | ml |
sugar
or 4 sugar sub packets |
|
| 0.6 | ml |
ginger
ground |
|
| 118 | ml |
milk, skim
|
|
| 462.4 | ml/g |
yogurt, low-fat
peach |
|
| Topping | |||
| 2 | each |
peaches
,, peeled, & sliced |
|
| 15 | ml |
lemon juice
|
|
Directions
CRUST: Stir together crumbs, margarine and 2 tablespoon sugar in small bowl; press onto bottom of 9-inch springform pan. Chill.
FILLING: Soften gelatin in water in small saucepan; stir over low heat until dissolved.
Blend cream cheese product, 3 tablespoon sugar and ginger in large mixing bowl at medium speed until well blended (electric mixer).
Gradually add gelatin and milk; mix well.
Chill until mixture is thickened but not set.
Fold in yogurt; pour over crust. Chill until firm. About 6 hours.
Carefully remove rim of pan just before serving. Toss together peach slices and lemon juice, drain.
Arrange peaches on top of cheesecake.
