Savannah peach cheesecake
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Savannah peach cheesecake
  Peach    Cheesecakes  
Last updated 6/12/2012 1:22:14 AM. Recipe ID 54780. Report a problem with this recipe.
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      Title: Savannah peach cheesecake
 Categories: Cheesecakes, Low-cal
      Yield: 8 Servings
 
MMMMM--------------------JACK WENTZEL FDGG51B-------------------------

MMMMM---------------------------CRUST--------------------------------
      1 c  Graham craker crumbs
      3 tb Margarine
      2 tb Sugar or 3 sugar substitute
           -packets

MMMMM--------------------------FILLING-------------------------------
      1    Envelope unflavored gelatin
    1/2 c  Cold water
      8 oz Light cream cheese
      3 tb Sugar or 4 sugar substitute
           -packets
    1/8 ts Ground ginger
    1/2 c  Skim milk
     16 oz Peach lowfat yogurt

MMMMM--------------------------TOPPING-------------------------------
      2    Fresh peaches, pitted,
           -peeled, & sliced
      1 tb Lemon juice
 
  CRUST: Stir together crumbs, margarine and 2 T sugar in small bowl;
  press onto bottom of 9-inch springform pan. Chill. FILLING: Soften
  gelatin in water in small saucepan; stir over low heat until
  dissolved. Blend cream cheese product, 3 T sugar and ginger in large
  mixing bowl at medium speed until well blended (electric mixer).
  Gradually add gelatin and milk; mix well. Chill until mixture is
  thickened but not set. Fold in yogurt; pour over crust. Chill until
  firm. About 6 hours. Carefully remove rim of pan just before serving.
  Toss together peach slices and lemon juice, drain. Arrange peaches on
  top of cheesecake.
   Serves 8 - ha ha Only takes 1/2 hour to make.
 




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Recipe ID 54780 (Apr 03, 2005)

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