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Cheesecake-Stuffed Peach Halves

Cheesecake-Stuffed Peach Halves

A quick roast for these Cheesecake-Stuffed Peach Halves = tender caramelized peaches with warm decadent cheesecake on top. Not too much, just a sampling.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10 to 12 servings
Author Rosemary Stelmach

Ingredients

  • 6 freestone 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

  1. Preheat oven to 350°F.

    Line a 15x10x1-inch baking pan with parchment paper; set aside.

  2. 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.

  3. In a medium mixing bowl, beat the cream cheese with a mixer on medium speed until smooth. Add the granulated sugar, egg yolk and vanilla extract. Beat until combined. Spoon cream cheese mixture into peach centers.

  4. Bake, uncovered, about 30 minutes or until lightly browned and softened. Serve warm or at room temperature.

Recipe Notes

* Don't have cinnamon-sugar in your pantry?

Make your own. Combine 3 tablespoons sugar with 1 teaspoon ground cinnamon.