Fruit- Cheesecake Stuffed Peaches with Sliced Almonds

Posted by on Jun 9, 2014 in Recipes | 0 comments

Cheesecake Peaches

Cheesecake Peaches

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

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 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.

www.GracehillBandB.com   865-448-3070   info@GracehillBandB.com

 

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