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Peach Melba Cheesecake

Total Time

Prep: 30 min. Bake: 55 min. + chilling


12 servings

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


  1. 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.
  2. 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.
  3. 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.
  4. Spread preserves over the top. Garnish with raspberries and additional peaches if desired; sprinkle with sugar.
<b>Editor’s Note:</b> You may use two whole eggs instead of egg substitute if desired. Beat the eggs before adding them to the batter.

Nutrition Facts

1 slice: 419 calories, 22g fat (14g saturated fat), 67mg cholesterol, 411mg sodium, 45g carbohydrate (32g sugars, 1g fiber), 10g protein.

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