Now that peach season is upon us, I couldn't wait to try this recipe I stumbled upon. It was a hit with some friends of mine. It's not too complicated either!
Start with fresh peaches, halved and pitted. I cut a little more out of the centers to hold more cheesecake:) If they don't lie flat, trim a small slice from the bottoms. Line a baking sheet with parchment paper, dip the peaces in some melted butter and sprinkle with cinnamon sugar.
Make a simple cheesecake batter with:
1/2 pkg. cream cheese, 1/4 cup sugar, 1 egg yolk, 1 tbs. sour cream, 1-2 tsp. vanilla. Mix all ingredients until fluffy. I used a small scoop to fill the centers. Bake at 350 degrees for about 30 minutes until the tops are lightly browned and the peaches are softened. Serve warm or at room temperature.
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