Creamy Peach Cheesecake

Nicolette Stramara

by | Read time: 2 minutes

Aug
21

You can take the girl out of the south, but you can’t take the peach pie out of the girl. What happens next is a crash of cultures. When you combine the best of both worlds, you get this perfect peach cheesecake. It’s thick and creamy the way a New Yorker would like, but make no mistake. The fresh peach marmalade topping is a home-style homerun. No matter where you are, this slice is universally loved.

2 Peach Cheesecake Slices with Peach Marmalade Topping #recipe | Vitacost.com/blog

Makes 16 servings (1 serving is 1 slice with peach topping)
Macros per serving: 225 calories | 9.8 g protein | 18.5 g carbs | 13.9 g fat | 2.9 g sugar | 2.3 g fiber

Crust

1/2 scoop ARO Vanilla Whey Protein Complex PLUS
2/3 cup Vitacost Organic Coconut Flour
1/4 cup Vitacost Almond Flour
1/4 cup unsweetened applesauce
1/4 cup Vitacost Organic Coconut Oil
2 Tbsp. water

Cheesecake

16 oz. plain, low-fat cream cheese, softened
1 cup plain, non-fat Greek yogurt
3/4 cup canned coconut milk
1 tsp. vanilla extract
2 scoops ARO Vanilla Whey Protein Complex PLUS
3/4 cup Vitacost Xylitol
3 eggs

Peach Marmalade Topping

2 cups peaches, sliced
2 Tbsp. lemon juice
2 Tbsp. Vitacost Xylitol

Directions

  1. Preheat oven to 325 degrees F.
  2. In a large bowl, stir together all crust ingredients until mixture is crumbly. Note: slowly add water until mixture holds its shape when pressed down.
  3. Pour crust mixture into 9-1/2-inch springform pan and press down to cover the entire bottom of the pan.
  4. In a large mixing bowl, use a handheld mixer to beat cream cheese until there are no lumps.
  5. Add yogurt, coconut milk and vanilla. Blend until smooth.
  6. Beat in protein powder and xylitol until well combined.
  7. Whisk in eggs. On low speed, beat cheesecake mixture just until eggs are mixed well.
  8. Pour cheesecake filling into springform pan, using a spatula to smooth down over the crust.
  9. Bake 60-75 minutes, or until edges are cooked and center slightly jiggles.
  10. Remove from oven and let cool on countertop 1 hour.
  11. Place cheesecake in refrigerator at least 4 hours. Meanwhile, prepare topping.
  12. In a small saucepan over low to medium heat, add all topping ingredients.
  13. Let ingredients cook, stirring occasionally for 20-30 minutes.
  14. Pour into a food processor or blender and mix until smooth.
  15. Once cheesecake is cool, pour topping over cheesecake and cut into 16 slices.