Cheesecake Peaches
Fruit- Cheesecake Stuffed Peaches with Sliced Almonds
Bake for roughly 30 minutes at 350, just until the cheesecake starts to lightly brown and puff up a little. I serve these at breakfast but they would be good with a scoop of vanilla ice cream for dessert.
Ingredients
- 6 peaches, halved and pitted, don’t peel (It is really important to get freestone peaches, so they separate easily.)
- ¼ C butter, melted
- 3 Tbsp cinnamon-sugar mixture
- 4 oz cream cheese, softened
- ¼ C sugar
- 1 egg yolk
- 1 ½ tsp vanilla
- ¼ C sliced almonds
Instructions
- Preheat oven to 350 degrees.
- Dredge peaches through melted butter and set cut side up in a 9X13-baking dish.
- Sprinkle with cinnamon and sugar.
- Beat together cream cheese, ¼ C sugar, egg yolk, and vanilla. I use a mini food processor. Dollop filling in the center of each peach, filling the hole.
- Sprinkle almonds on top.
- Bake until the cheesecake starts to brown, around 30 minutes.
