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Peachy Summer Cheesecake

This cool and always refreshing dessert is lightened up a bit but still fancy enough to take to a gathering. You can make it ahead of time and freeze it—just wrap it well in airtight wrap, and only add the peaches after it thaws. —Joan Engelhardt, Latrobe, Pennsylvania
  • Total Time
    Prep: 25 min. Cook: 2-1/2 hours + chilling
  • Makes
    6 servings


  • 1 package (8 ounces) reduced-fat cream cheese
  • 4 ounces fat-free cream cheese
  • 1/2 cup sugar
  • 1/2 cup reduced-fat sour cream
  • 2 tablespoons unsweetened apple juice
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon vanilla
  • 3 large eggs, lightly beaten
  • 2 medium ripe peaches, peeled and thinly sliced


  • Pour 1 in. water into a 6-qt. slow cooker. Layer two 24-in. pieces of foil; roll up lengthwise to make a 1-in.-thick roll. Shape into a ring; place in slow cooker to make a rack.
  • Grease a 6-in. springform pan; place on a double thickness of heavy-duty foil (about 12 in. square). Wrap securely around pan.
  • In a large bowl, beat cream cheeses and sugar until smooth. Beat in sour cream, apple juice, flour and vanilla. Add eggs; beat on low speed just until blended. Pour into prepared pan. Center pan on foil rack, not allowing sides to touch slow cooker. Cover slow cooker with a double layer of white paper towels; place lid securely over towels. Cook, covered, on low 2-1/2 hours.
  • Turn off slow cooker, but do not remove lid. Let stand 1 hour. Remove springform pan from slow cooker; remove foil from pan. Cool cheesecake on a wire rack 1 hour.
  • Loosen sides from pan with a knife. Refrigerate overnight, covering when cooled. To serve, remove rim from springform pan. Serve with peaches.
Nutrition Facts
1 slice with 3 tablespoons peach: 268 calories, 12g fat (7g saturated fat), 129mg cholesterol, 342mg sodium, 27g carbohydrate (25g sugars, 1g fiber), 12g protein.


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