Cheesecake Stuffed Peaches

Labor Day weekend. The unofficial end of summer. I basically threw a 3-day long going away party for summer.


I did lots of summery stuff. I went to the beach. I played with a dog. I listened to some 80's rock.


I went on a hike.

I also ate a lot of corn.

It was a great (busy) weekend filled with friends, clean mountain air, and delicious food. 

Like this.

YES. Y-E-S. These are cheesecake stuffed peaches.

We had a BBQ with some friends this weekend, and I wanted to make something summery, delicious, and healthy. These things were devoured.


Peaches= totally summery and flavorful.
Cheesecake = the shit. (True.)
Peaches + cheesecake= OMFG 


PLUS, this is totally not make-you-fat cheesecake...I promise, no one will know that these are actually pretty healthy. Unless you tell them. But even then they still won't care because they are delicious.


To keep the calorie count low, I used reduced-fat cream cheese and Ideal, a sugar substitute that I use for everything. I swear on all things food that this tastes like real sugar. (Can I be honest? I don't even buy regular white sugar anymore.)  You can use regular sugar but the calorie count will go up.


Sadly, as summer ends, so does summer food. I'm inwardly weeping at the thought of losing my corn and zucchini. Try this soon. The combo of creamy cheesecake and juicy, ripe peach can only be described as heavenly. Yeah, I said it. TRY IT.


Cheesecake Stuffed Peaches
Makes 12 servings, 67 calories each
Adapted from Better Homes and Gardens, August 2011


6 peaches, halved and pitted (If they're not quite ripe, stick them in a paper bag over night...this is what I did and they were super juicy.)
1 tbsp butter, melted
3 tbsp sugar (I used Ideal.)
1 tsp cinnamon powder
4 oz reduced fat cream cheese, softened
1/4 cup sugar (again, I used Ideal.)
1 egg yolk
1 1/2 tsp vanilla extract


1. Preheat oven to 350.° Trim a very thin slice from the bottom half of each peach so they will sit flat on a baking pan. Use a spoon to coat the top of each peach with the melted butter. Place the peaches in a non-stick baking pan. Combine the 3 tbsp of sugar and cinnamon, and sprinkle over the peaches. Set aside.

2. In a mixing bowl, beat the cream cheese on medium speed until smooth. Add sugar, egg yolk and vanilla.  Beat until combined. Spoon cream cheese mixture into the peach centers.

 

3. Bake, uncovered, about 30 minutes, or until lightly browned and softened. 

These are best served warm, but taste really good at room temperature as well. Try not to stuff your face.


Enjoy!
Amanda