Name: cheesecake-stuffed peach halves
Ingredients: 6 peaches, halved & pitted; 1/4 cup butter, melted ((4 tablespoons)); 3 tablespoons cinnamon-sugar *; 4 ounces cream cheese, softened; 1/4 cup granulated sugar; 1 egg yolk; 1 1/2 teaspoon pure vanilla extract

If you like your peaches pure and simple, these Cheesecake-Stuffed Peach Halves are for you. They’re just a bit fancy. Slightly dressed up, so to speak.

Rather than taking the time to bake a whole homemade cheesecake, you’ll simply top off each peach half with a dollop of cheesecake cream. After a quick roast in the oven, you’ll have tender, caramelized peaches with warm, decadent cheesecake on top.

Not too much. Just a sampling.

Be sure to use freestone peaches for this one. Their flesh doesn’t stick to the pit and they tend to be larger and less juicy than clingstone peaches. They bake well and can be simpler to prepare since the flesh is easy to separate from the pit.

Before we move on to the recipe. Did you know how beneficial peaches are to our general good health? Take a look at this article …you’ll be amazed at the long list of reasons we should be eating lots of peaches. Especially while they’re in season.

And you probably didn’t know that there are more than 300 varieties of peaches grown in North America! Here’s the rundown on the top six.

Easy clean-up with parchment paper…

While the oven is preheating, line a large baking sheet with parchment paper.
Easy clean-up …always a good thing.
After the peaches are washed well, they are halved, pitted and arranged cut-side-down on the prepared baking sheet.
That will prevent excessive browning while you prepare the cheesecake topping.

Once the topping is ready, finish getting the peach halves ready.
Trim a very thin slice from the round side of each peach half.
That step ensures that the peach halves stand flat on the baking pan.
Dip the peach halves in melted butter to coat.
Arrange the peach halves, cut sides up, in the prepared pan.
Sprinkle the cut sides of peaches with the cinnamon-sugar mixture.

Spoon a dollop of the cheesecake mixture into the center of each peach half.
Do your best to distribute the mixture evenly.

Your Cheesecake-Stuffed Peach Halves are almost ready to enjoy.

The whole thing hangs out in the oven for about 30 minutes and you have a delicious, not-too-sweet, not-too-rich treat.

After cooling down for just a few minutes, transfer the cheesecake-stuffed peach halves to a serving dish and watch them disappear.

cheesecake-stuffed peach halves

Based on a recipe by BHG

Servings 6 servings

Author Rosemary Stelmach

Ingredients

6 peaches, halved & pitted
1/4 cup butter, melted (4 tablespoons)
3 tablespoons cinnamon-sugar *
4 ounces cream cheese, softened
1/4 cup granulated sugar
1 egg yolk
1 1/2 teaspoon pure vanilla extract

Instructions

Preheat oven to 350°F. Line a 15x10x1-inch baking pan with parchment paper; set aside.
Trim a very thin slice from the round side of each peach half so halves stand flat on the baking pan. Dip peach halves in melted butter to coat. Arrange peach halves, cut sides up, in prepared pan. Sprinkle cut sides of peaches with cinnamon-sugar; set aside.
In a medium mixing bowl beat cream cheese with a mixer on medium speed until smooth. Add sugar, egg yolk, and vanilla. Beat until combined. Spoon cream cheese mixture into peach centers.
Bake, uncovered, about 30 minutes or until lightly browned and softened. Serve warm or at room temperature.

Recipe Notes

* Use purchased cinnamon-sugar or combine 3 tablespoons sugar with 1 teaspoon ground cinnamon.

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