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Peaches and Cream Cheesecake
Source: Recipe from the Cinnamon Hearts newsletter, May-June, 1998.

Delicious, light cheesecake gets its flavor from peach yogurt.

Prep Time: 20 minutes
Cook Time: 70 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 135.1
Total Carbs 21.0 g
Dietary Fiber 0.2 g
Sugars 15.1 g
Total Fat 4.2 g
Saturated Fat 0.9 g
Unsaturated Fat 1.2 g
Potassium 93.7 mg
Protein 5.2 g
Sodium 198.1 mg
Dietary Exchanges
1 Fat , 1/2 Milk , 1 Other Carbs , 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Preheat oven to 350 degrees F.
  2. Mix graham cracker crumbs, 3 Tbsp sugar, and melted margarine.
  3. Pat onto bottom only of a 9- or 10-inch springform pan and set aside.
  4. Beat softened cream cheese, sugar, and flour together until light, fluffy and smooth.
  5. Gradually add lemon juice, egg and egg whites, and beat well.
  6. Add yogurt and mix thoroughly.
  7. Pour cheese mixture over prepared crust.
  8. Bake for 60 to 70 minutes, or until center of cheesecake is set.
  9. Gently run the tip of a knife, which has been dipped in water, around the edge of the cake pan.
  10. Cool to room temperature before removing from the pan.
  11. Chill in refrigerator until ready to serve.
  12. Garnish with peach slices and fresh mint sprigs, if desired. Makes 12 Servings.

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