Now that Labor Day has come and gone, here’s an awesome recipe to enjoy the last of sweet, ripe peaches! It’s an easy recipe that doesn’t require a lot of ingredients or prep time, so it’s great dessert to make at the last-minute or ahead of time.
You can always change it up by baking the cheesecake mixture on pears or apples instead, adding almond extract instead of vanilla, adding fresh lemon zest to the cheese mixture or by sprinkling the finished dessert with toasted almonds or walnuts.
It’s also great to make ahead and then reheat later. Hope you enjoy!
Cheesecake Stuffed Peaches (8 ppl)
- 4 peaches, halved and pitted (8 halves)
- 1/4 cup melted butter
- 3 tablespoon sugar + 1 teaspoon cinnamon mixture
- 4 oz cream cheese
- 1 egg (I use Ener‑G Egg Replacer)
- 1 1/2 teaspoon vanilla
- 1/4 cup sugar
- Pre-heat oven to 350°F. Line a 15x10x1 inch baking pan with parchment paper; set aside. Trim a very thin slice from the round side of each peach half so halves 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.
- In a medium mixing bowl beat cream cheese with a mixer on medium speed until smooth. Add sugar, egg replacer egg 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.
- You can substitute the cream cheese with store-bought tofu cream cheese. Cheesecakes turn out beautiful with this substitute and the flavor and texture are just like the real deal.
- In place of the butter, Balance, Coconut Oil or any other non-dairy butter substitute will work great.
- This is completely GF! Yeah!
- You can always sprinkle the cheesecake mixture with a little cardamom as it will help your body digest the dairy better.
- This is a great recipe for fasting days!