Cheesecake-Stuffed Peach Halves

If you like your peaches pure and simple, this one’s for you. 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 a topping of warm, decadent cheesecake on top.

Total Time

50min

0.0

0 Ratings

Author: A Hint of Rosemary

Servings:

Ingredients

•

Peaches , halved, pitted

•

4 Tbsp

Butter , melted

•

3 Tbsp

Cinnamon Sugar

•

1/2 cup

Cream Cheese , softened

•

4 Tbsp

Granulated Sugar

•

Eggland's Best Classic Egg , separated

•

1 tsp

Pure Vanilla Extract

Cooking Instructions

Preheat oven to 350 degrees F (175 degrees C). Line a 15x10x1-inch baking pan with parchment paper; set aside.

Trim a very thin slice from the round side of each Peaches (6) half so halves stand flat on the baking pan. Dip peach halves in Butter (4 Tbsp) to coat. Arrange peach halves, cut sides up, in prepared pan.

Sprinkle cut sides of peaches with the Cinnamon Sugar (3 Tbsp) mixture; set aside.

In a medium mixing bowl beat Cream Cheese (1/2 cup) with a mixer on medium speed until smooth. Add Granulated Sugar (4 Tbsp) , yolk of the Eggland's Best Classic Egg (1) , and Pure Vanilla Extract (1 tsp) . 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.

Author's Notes

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

Nutrition Per Serving

CALORIES

261

FAT

15.8 g

PROTEIN

3.6 g

CARBS

29.4 g