Name: Peachy Summer Cheesecake
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: 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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Peachy Summer Cheesecake

1. 1 package (8 ounces) reduced-fat cream cheese -

2. 4 ounces fat-free cream cheese -

3. 1/2 cup sugar -

4. 1/2 cup reduced-fat sour cream -

5. 2 tablespoons unsweetened apple juice -

6. 1 tablespoon all-purpose flour -

7. 1/2 teaspoon vanilla -

8. 3 large eggs, lightly beaten -

9. 2 medium ripe peaches, peeled and thinly sliced -

How to cook deliciously - Peachy Summer Cheesecake

1. Stage

Pour 1 in. water into a 6-qt. slow cooker. Layer two 24-in. pieces of foil; roll up pieces lengthwise to make a 1-in.-thick roll. Shape into a ring; place in slow cooker to make a rack.

2. Stage

Grease a 6-in. springform pan; place on a double thickness of heavy-duty foil (about 12 in. square). Wrap securely around pan.

3. Stage

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.

4. Stage

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.

5. Stage

Loosen sides from pan with a knife. Refrigerate overnight, covering when cooled. To serve, remove rim from springform pan. Serve with peaches.