[MR2]

The Colorado peaches are really sweet and juicy this year. We got a box to put up and tried this new recipe out for size. Wow this is a keeper!

Cheesecake-Stuffed Peaches - Makes six servings.

6 peaches, halved & pitted
¼ c. butter, melted
3 T. cinnamon-sugar *
4 oz. cream cheese, softened
¼ c. sugar
1 eggs yoke
1½ t. vanilla


1. Preheat oven to 350°. Line a 15x10x1 baking pan with parchment paper; 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 in melted butter to coat. Arrange peach halves, cut sides up, in prepared pan. Sprinkle cut sides of peaches with cinnamon-sugar; set aside.
2. In a med. mixing bowl beat cream cheese with a mixer on med. 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.

*Note: Use a purchased cinnamon-sugar mixture or combine 3 T. granulated sugar with 1 t. ground cinnamon.

Better Home and Gardens (Aug11)