You may also like
Categories:
gingersnap cookies margarine topping peaches peach slices fresh blueberries filling cream cheese brown sugar molasses eggs plain yogurt lemon juice
Viewed: 51 - Published at: 7 years agoIngredients
- CRUST
- 2 cups gingersnap cookies, crushed
- 1/4 cup margarine or 1/4 cup butter, melted
- TOPPING
- 2 tablespoons peaches or 2 tablespoons apricot preserves, melted
- 1 (16 ounce) can peach slices, drained
- fresh blueberries
- FILLING
- 3 (8 ounce) packages cream cheese, softened
- 1/2 cup brown sugar, firmly packed
- 1/2 cup molasses
- 3 eggs
- 1 cup plain yogurt
- 1 tablespoon lemon juice
Method
- Heat oven to 350°F Lightly grease 9-inch springform pan.
- In small bowl, combine crust ingredients; press over bottom and up sides of prepared pan. Refrigerate.
- In large bowl, beat cream cheese until fluffy. Gradually beat in brown sugar and molasses until smooth. Add eggs, one at a time, beating well after each addition. Add yogurt and lemon juice; blend well.
- Pour into prepared crust. Place shallow pan half full of water on lower oven rack. Place cheesecake on middle oven rack. Bake at 350F for 1 hour or until set. Turn oven off, let cake stand in oven with door open at least 8-inches for 30 minutes. Remove from oven; cool to room temperature on wire rack. Remove sides of pan. Refrigerate overnight.
- Just before serving, brush top with melted preserves. Top with peach slices and blueberries. Store in refrigerator.
