cheesecake-stuffed peach halves

If you like your peaches pure and simple, this one’s for you. These guys are 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. Then a quick roast in the oven results in tender, caramelized peaches with warm, decadent cheesecake on top. Not too much. Just a sampling.

cheesecake-stuffed peach halves

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.

cheesecake-stuffed peach halvescheesecake-stuffed peach halvescheesecake-stuffed peach halvescheesecake-stuffed peach halves

Once the topping is ready, you’ll finish getting the peach halves ready.  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 the prepared pan. Sprinkle the cut sides of peaches with the cinnamon-sugar mixture.

cheesecake-stuffed peach halvescheesecake-stuffed peach halves

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

cheesecake-stuffed peach halvescheesecake-stuffed peach halves

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

cheesecake-stuffed peach halvescheesecake-stuffed peach halvescheesecake-stuffed peach halves

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 halvescheesecake-stuffed peach halves

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

  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 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.

  4. 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.

cheesecake-stuffed peach halves

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