Peach-Topped Chobani Cheesecake

Staff Writer
Using Greek yogurt as a healthy staple ingredient, you can substitute sour cream, whipped cream, and mayonnaise for a...
peach cheesecake

Photo courtesy of Chobani.

Using Greek yogurt as a healthy staple ingredient, you can substitute sour cream, whipped cream, and mayonnaise for a delicious and flavorful recipe. 

1060
Calories Per Serving
Deliver Ingredients

Ingredients

For the crust:

  • 1 Cup graham cracker crumbs
  • 4 Tablespoons unsalted butter, melted
  • 1/2 Teaspoon ground cinnamon
  • 1/8 Teaspoon ground nutmeg
  • 1/4 Cup turbinado sugar

For the cheesecake filling:

  • 1 Cup Chobani Greek Yogurt, Whole Milk Plain
  • 16 Ounces cream cheese, room temperature
  • 1 Cup turbinado sugar
  • 4 large eggs, separated
  • 2 Tablespoons all-purpose flour
  • 1/4 Teaspoon kosher salt
  • 2 Teaspoons vanilla extract

For the peach topping:

  • 2 Cups peaches, peeled, pitted, and sliced
  • 1/3 Cup turbinado sugar
  • 2 Teaspoons lemon juice

Directions

For the crust:

Preheat oven to 325 degrees F. Combine graham crumbs, melted butter, cinnamon, nutmeg, and sugar in a bowl and mix well.

Spray a 9-in. non-stick pan generously with non-stick spray. Add crumb mixture to the bottom of the pan. Use the bottom of an empty glass to press crumbs down.

For the cheesecake filling:

Use the paddle attachment of a stand mixer or an electric hand mixer to beat cream cheese with 3/4 cup sugar. Add Chobani, egg yolks, flour, salt, and vanilla and beat until smooth. Scrape down side of bowl once or twice during mixing.

In a separate bowl, beat the eggs whites with the remaining 1/4 cup sugar. Beat until whites form a soft meringue. Fold into the cream cheese mixture.

Gently pour into the crust and bake in the oven for 50 minutes. Turn over off and prop open slightly. Leave cake in over for 10-20 minutes or until the mixture is still slightly loose but the sides are set.

Remove cheesecake from oven and cool to room temperature for another hour. Wrap tightly and refrigerate for 4-8 hours or until ready to serve.

For the peach topping:

Combine peaches, sugar, and lemon in a small sauté pan. Bring to a simmer for 2 minutes and remove from heat. Cool completely. Serve on top of cheesecake.

Peach Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Peach Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.

Nutritional Facts

Total Fat
60g
92%
Sugar
98g
N/A
Saturated Fat
32g
100%
Cholesterol
347mg
100%
Protein
18g
35%
Carbs
115g
38%
Vitamin A
633µg
70%
Vitamin B12
1µg
17%
Vitamin B6
0.2mg
10.2%
Vitamin C
6mg
10%
Vitamin D
3µg
1%
Vitamin E
2mg
11%
Vitamin K
10µg
12%
Calcium
246mg
25%
Fiber
2g
9%
Folate (food)
48µg
N/A
Folate equivalent (total)
84µg
21%
Folic acid
21µg
N/A
Iron
3mg
16%
Magnesium
41mg
10%
Monounsaturated
16g
N/A
Niacin (B3)
2mg
10%
Phosphorus
334mg
48%
Polyunsaturated
4g
N/A
Potassium
526mg
15%
Riboflavin (B2)
0.6mg
34.7%
Sodium
729mg
30%
Sugars, added
79g
N/A
Thiamin (B1)
0.2mg
11.8%
Trans
0.5g
N/A
Zinc
2mg
12%