Peach-Topped Chobani Cheesecake

Peach-Topped Chobani Cheesecake
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Using Greek yogurt as a healthy staple ingredient, you can substitute sour cream, whipped cream, and mayonnaise for a delicious and flavorful recipe. 
Servings
0
servings
peach cheesecake
Ingredients
  • 1 cup graham cracker crumbs
  • 4 tablespoon unsalted butter, melted
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup turbinado sugar
  • 1 cup chobani greek yogurt, whole milk plain
  • 16 ounce cream cheese, room temperature
  • 1 cup turbinado sugar
  • 4 large eggs, separated
  • 2 tablespoon all-purpose flour
  • 1/4 teaspoon kosher salt
  • 2 teaspoon vanilla extract
  • 2 cup peaches, peeled, pitted, and sliced
  • 1/3 cup turbinado sugar
  • 2 teaspoon lemon juice
Directions
  1. Preheat oven to 325 degrees F. Combine graham crumbs, melted butter, cinnamon, nutmeg, and sugar in a bowl and mix well.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
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