My Just Peachy Cheesecake

March 27, 2013

141

At first, I didn’t think the graham cracker mixture would cover the 13 X 9-inch pan, but I kept pressing the mixture down and pushing out to the edges. It covers the dish nicely without having too thick of a crust. To make a lower calorie version of this dish, use the Philadelphia Neufchatel Cheese and Cool Whip Lite.

2 cups graham cracker crumbs
6 Tbsp margarine, melted
1 cup sugar, divided
4 pkg (8 oz each) cream cheese, softened
1 pkg (3 oz) peach jello
1 can (15 oz) sliced peaches, drained and chopped OR 2 chopped fresh peaches
1 tub (8 oz) Cool Whip

Mix graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 13 X 9-inch pan. Refrigerate while preparing filling. Beat cream cheese and remaining sugar in large bowl with mixer until well blended. Add jello; mix well. Stir in peaches and Cool Whip. Spoon over crust; cover. Refrigerate 4 hours or until firm.

Nutritions

Calories
454

Sodium
369mg
15% DV

Fat
23g
36% DV

Protein
6g
13% DV

Carbs
47g
16% DV

Fiber
2g
10% DV