This is what happens when peaches dipped in cinnamon-sugar and stuffed with sweet cream cheese hang out in an oven for half an hour. Beautiful peaches transform into golden dessert bombs.
Some days, I love the chance to write. Other days, I have nothing to show but desert. Today’s that day. Besides, who needs words when you can have dessert? Enjoy!
Cheesecake-Stuffed Baked Peaches
Yield 6 stuffed peaches
For the Baked Peaches
3 tablespoons sugar
1 tablespoon cinnamon
5 tablespoons butter, melted
For the Cheesecake Filling
4 ounces cream cheese, softened
1/4 cup sugar
1 egg yolk
1 1/2 teaspoons vanilla extract
- Halve and pit the peaches (you can also peel them if you like), then take a thin slice off of the rounded edge of the peach so it will sit flat on a baking sheet.
- Mix the sugar and cinnamon together in a shallow bowl.
- Dip the fleshy side of each peach half in the melted butter, then dip that buttered side in the cinnamon-sugar mixture.
- Place the peach halves on the baking sheet so the cinnamon-sugar sides face up.
- Prepare the filling by beating the softened cream cheese, sugar, egg yolk, and vanilla together until smooth.
- Spoon the cream cheese mixture into each hollowed peach pit. If the impression left by the pit is shallow, you may want to use a melon-baller or spoon to make a well deep enough to hold enough filling.
- Bake at 350 degrees F for 30 minutes or until light golden brown. Best when served warm.
I had about a tablespoon of the cinnamon-sugar mixture leftover after dipping my peach halves. You may want to adjust the amounts accordingly, or just store the leftovers for another use.