Directions:
- 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 350F 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 985.61 Kcal (4127 kJ) | ||
| Calories from fat | 321.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.69g | 55% | |
|---|---|---|---|
| Cholesterol | 154.11mg | 51% | |
| Sodium | 760mg | 32% | |
| Potassium | 1254.72mg | 27% | |
| Total Carbs | 156.04g | 52% | |
| Sugars | 87.19g | 349% | |
| Dietary Fiber | 2.53g | 10% | |
| Protein | 14.62g | 29% | |
| Vitamin C | 2.5mg | 4% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 10.1mg | 56% | |
| Calcium | 314.9mg | 31% | |
| Amount Per 100 g | |||
| Calories | 295.67 Kcal (1238 kJ) | ||
| Calories from fat | 96.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.71g | 55% | |
|---|---|---|---|
| Cholesterol | 46.23mg | 51% | |
| Sodium | 228mg | 32% | |
| Potassium | 376.41mg | 27% | |
| Total Carbs | 46.81g | 52% | |
| Sugars | 26.16g | 349% | |
| Dietary Fiber | 0.76g | 10% | |
| Protein | 4.39g | 29% | |
| Vitamin C | 0.8mg | 4% | |
| Iron | 3mg | 56% | |
| Calcium | 94.5mg | 31% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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