Cheesecake Stuffed Peaches
Why I Love This Recipe
I love peaches and I love cheesecake but I've never eaten them together! This is a very yummy dessert! The peaches I bought were medium to large in size and the cheesecake filling, filled 5 of the peaches so depending on the size of your peaches, you may need 6 but maybe not! I also used the whole 8 ounces of the cream cheese and maybe a tad more sugar! You will definitely need it to have enough filling!
I have 3 flavors of flavored syrup and one of them is vanilla so I used it in the place of the vanilla extract and it worked perfect! I served the peaches at room temp and I think that's the way to go!
For the 1st time I used my new Pampered Chef Easy Accent Decorator which is basically a piper in a tube like thingy and it is so cool! It convinced me that I can pipe anything!
Recipe from Taste Of Home az_jill
Ingredients You'll Need
6 peaches, halved and pitted (I scraped a little more out in the center with a spoon)
1/4 cup butter, melted
3 Tbsp. cinnamon-sugar
1/2 an 8-oz. pkg. cream cheese, softened (I used the whole 8 ounces)
1/4 cup sugar
1 egg yolk
1 1/2 tsp. vanilla (I used vanilla syrup)
Preheat oven to 350°F.
Line a 15x10x1-inch baking pan with parchment paper; set aside. (I used 2 round cake pans)
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.
Questions, Comments & Reviews
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