Cheesecake-Stuffed Peaches

My mother-in-law gave me this recipe when we visited NY this summer, but we didn't have a chance to make it until tonight.  And they just happened to be here to try it with us!  They were delicious, and quite easy to prepare.

The recipe originally appeared in the August 2011 issue of Better Homes and Gardens.

Cheesecake-Stuffed Peaches

6 peaches, halved and pitted
1/4 cup butter, melted
3 Tbsp, cinnamon-sugar*
1/2 of an 8 oz package of cream cheese, softened
1/4 cup sugar

1 egg yolk

1 1/2 tsp vanilla

Preheat oven to 350.  Line a 15 x 10 x 1 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 paking pan.  Dip each peach half in melted butter to coat.  Arrange peach halves, cut sides up, in prepared pan.  Sprinkle cut sides of peaches with cinnamon-sugar; set aside.

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.

Bake, uncovered, about 30 minutes or until lightly browned and softened.  Serve warm or at room temperature.  Makes 6 servings.  Serve with vanilla ice cream and whipped cream, if desired.

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

Here's what they looked like just out of the oven!