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Savannah Peach Cheesecake

Author/Submitted by:
Servings: 8
Categories: Cheesecakes / Desserts

Ingredients:
    -----JACK WENTZEL FDGG51B-----
    -----CRUST-----
1  cup  graham cracker crumbs
3  tablespoons  Margarine
2  tablespoons  Sugar
    -----FILLING-----
1  envelope  gelatin, unflavored
1/2  cup  Cold water
8  ounces  Light cream cheese
3  tablespoons  Sugar
1/8  teaspoon  Ground ginger
1/2  cup  Skim milk
16  ounces  lowfat yogurt with fruit, peach flavor
    -----TOPPING-----
2    Fresh peaches, peeled, & sliced
1  tablespoon  Lemon juice

Directions:
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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