1-3/4 cups crushed gingersnap cookies (about 35 cookies)
1/3 cup butter, melted
1 egg white, beaten
3 packages (8 ounces each) reduced-fat cream cheese
1 cup sugar
1 cup (8 ounces) 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
Directions
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.
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.
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. Spread preserves over the top. Garnish with raspberries and additional peaches if desired; sprinkle with sugar. Yield: 12 servings.
Editor’s Note: You may use two whole eggs instead of egg substitute if desired. Beat the eggs before adding them to the batter.
Yummy!!! This cheesecake was very good! At first I wasn't to sure about the gingersnap cookies, but I think Justin is right, it is a nice combination with the sweetness of the cheesecake. I used regular eggs instead of egg substitute. This was really easy and fast to whip up. I was so excited to eat it I forgot to take a picture! I borrowed Taste of Homes instead. Enjoy!
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