Ingredients Jump to Instructions ↓

  1. 1-3/4 cups crushed gingersnap cookies (about 35 cookies)

  2. 1/3 cup butter, melted

  3. 1 egg white, beaten

  4. 3 packages (8 ounces each ) reduced-fat cream cheese

  5. 1 cup sugar

  6. 1 cup (8 ounces) BREAKSTONE'S® Sour Cream

  7. 1/2 cup all-purpose flour

  8. 1 teaspoon vanilla extract

  9. 1/2 cup egg substitute

  10. 1 cup frozen unsweetened sliced peaches, thawed and chopped

  11. 1/2 cup raspberry preserves, warmed Optional garnish: Fresh raspberries and additional peach es and sugar

Instructions Jump to Ingredients ↑

  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. 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.


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