It’s summertime and peaches are in season!
A plump and succulent ripe peach filled with creamy sweet cheesecake in the middle is what you are feasting your eyes upon right now. Are your eyes bugging out towards the screen because you want to eat one so bad or what? Is your mouth watering? I am sure it is. Mine sure did when I found this recipe one day.
Don’t you wish this was a scratch-n-sniff screen?!
Merging a favorite fruit with a classic dessert = Excellent
First, select some ripe, juicy, sweet and plump peaches. If they aren’t quite ripe, put them in a paper sack for a few days until soft.
Before baking: below.
After baking: below.
Cheesecake Stuffed Peaches
Recipe from Better Homes & Gardens
- 6 peaches, halved and pitted
- 1/4 cup butter, melted
- 3 Tbsp. cinnamon and sugar mix
- 4 oz. cream cheese, softened
- 1/4 cup sugar
- 1 egg yolk
- 1 1/2 tsp. vanilla
1. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper or use a Silpat. Trim a very thin slice from the round side of the peach half so the halves will stand flat on the baking sheet. 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.
2. 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.
3. Bake, uncovered, about 30 minutes or until lightly browned and softened. Serve warm or at room temperature. Makes 6 servings.
Oh yum, look at that cheesecake center. So sweet!
Peaches and cream my dear. It’s what’s for dinner. Or dessert. Or both.
Sure to tempt your taste buds and tickle your tongue.
If you want, you could add in some amaretto flavoring to the cheesecake mixture.
Enjoy this great, simple peach cheesecake dessert!
I mean, I’m not saying you have to use a fork to eat this. Just pick it up and bite
Would you rather have cheesecake or cake?
What is your favorite cheesecake topping?