Peach Blueberry Cheesecake

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Peach Blueberry Cheesecake


  • 2 cups crushed gingersnap cookies
  • ¼ cup margarine or butter, melted
  • 2 tbsp. peach or apricot preserves, melted
  • 1 16 oz. can peach slices, drained
  • Fresh blueberries
  • 3 (8-oz) pkgs. cream cheese, softened
  • ½ cup firmly packed brown sugar
  • ½ cup Fancy Molasses
  • 3 eggs
  • 1 cup plain yogurt
  • 1 tbsp. lemon juice


  1. Heat oven to 350°F. Lightly grease 9-inch springform pan. In small bowl, combine crust ingredients; press over bottom and up sides of prepared pan. Refrigerate. In large bowl, beat cream cheese until fluffy. Gradually beat in brown sugar and molasses until smooth. Add eggs, one at a time, beating well after each addition. Add yogurt and lemon juice; blend well. Pour into prepared crust. Place shallow pan half full of water on lower oven rack. Place cheesecake on middle oven rack. Bake at 350°F for 1 hour or until set. Turn oven off, let cake stand in oven with door open at least 8 inches for 30 minutes. Remove from oven; cool to room temperature on wire rack. Remove sides of pan. Refrigerate overnight. Just before serving, brush top with melted preserves. Top with peach slices and blueberries. Store in refrigerator.

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