Summertime Fresh Peach Pie Topped Cheesecake Made Skinny
Ingredients
Ingredients for Crust:
- 1¼ cups graham cracker crumbs
- 2 tablespoons reduced-fat butter, melted
Ingredients for Filling:
- 2 (8 oz.) packages reduced-fat cream cheese (I like Philadelphia 25% less fat)
- 2 egg whites
- 1 egg
- 1 cup sugar
- ½ cup fat-free sour cream
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice
Ingredients for Topping:
- 4 cups fresh peaches (approx. 6-8) peeled, pitted and sliced (see prep tip below)
- 1½ tablespoons fresh lemon juice
- ½ cup Marie’s Glaze for Peaches or any glaze for peaches
Instructions
- To make the crust: Preheat oven to 350 degrees. Coat a 9-inch spring-form pan with cooking spray.
- In a medium bowl, combine graham cracker crumbs and melted butter. Press into the bottom of the coated pan. Set aside.
- To make filling: Using an electric mixer, or hand mixer, beat the cream cheeses until fluffy and smooth. Slowly mix in the egg whites, egg and sugar until smooth. Stir in the sour cream, vanilla, and lemon juice. Pour batter over crust and carefully spread evenly.
- Bake for 35-40 minutes until the center is set. The outer sides might still be a little wiggly. Cool and refrigerate in the pan for at least 6 hours before serving.
- To make topping: After the cheesecake has been refrigerated for 6 hours the topping can be added. In a bowl add the sliced peeled peaches and lemon juice and toss with a rubber spatula to coat. Add the peach glaze. Using the rubber spatula gently blend the peaches and glaze. Remove the cheesecake from the spring-form pan and place on a serving plate. Spread the peach pie topping evenly over the top of the cheesecake.
- Refrigerate until ready to serve.
Nutrition
Serving: 1sliceCalories: 246kcalCarbohydrates: 36gProtein: 7gFat: 9gSodium: 303mgFiber: 1gSugar: 27gPlus Points: 7