- 1 package (8 ounces) reduced-fat cream cheese
- 4 ounces fat-free cream cheese
- 1/2 cup sugar
- 1/2 cup reduced-fat sour cream
- 2 tablespoons unsweetened apple juice
- 1 tablespoon all-purpose flour
- 1/2 teaspoon vanilla
- 3 large eggs, room temperature, lightly beaten
- 2 medium ripe peaches, peeled and thinly sliced
- Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Grease a 6-in. springform pan; place on a double thickness of heavy-duty foil (about 12 in. square). Wrap securely around pan.
- In a large bowl, beat cream cheeses and sugar until smooth. Beat in sour cream, apple juice, flour and vanilla. Add eggs; beat on low speed just until blended. Pour into prepared pan. Cover pan with foil. Fold an 18×12-in. piece of foil lengthwise into thirds, making a sling. Use the sling to lower the pan onto the trivet.
- Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Using foil sling, carefully remove springform pan. Let stand 10 minutes. Remove foil from pan. Cool cheesecake on a wire rack 1 hour.
- Loosen sides from pan with a knife. Refrigerate overnight, covering when cooled. To serve, remove rim from springform pan. Serve with peaches.
1 slice: 262 calories, 12g fat (7g saturated fat), 124mg cholesterol, 342mg sodium, 27g carbohydrate (25g sugars, 1g fiber), 12g protein.