cheesecake-stuffed peaches

This is not my recipe-- I found it in the August 2011 issue of Better Homes and Gardens and knew I had to try it out. I made it once last year and couldn't wait for peach season this year to make it again. It's not only as delicious as it looks, it's also super easy. So here's the recipe-- all credit goes to Dee Guelcher who submitted this recipe to BHG so that you and I can make it ourselves...

ingredients

6 peaches

1/4 cup butter, melted

3 Tbsp cinnamon sugar

1/2 of an 8-oz pkg cream cheese, softened

1/4 cup sugar

1 egg yolk

1 1/2 tsp vanilla

1. Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with parchment paper (or silicone mat); set aside. Trim a very thin slice from the round side of each peach half so the halves will stand flat on the baking pan. Dip peach halves, cut sides up, in prepared pan. Sprinkle cut sides of peaches with cinnamon-sugar; set aside.

2. 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.

3. Bake, uncovered, about 30 minutes or until lightly browned and softened. Serve warm or at room temperature. Makes 6 servings.

[note] If you don't have cinnamon sugar, mix 3 tablespoons granulated sugar with 1 teaspoon ground cinnamon. To add crunch to this dessert, sprinkle with granola or candied almonds. 

Enjoy!