After so many months without them, I get a little giddy the first time I see in-season peaches at the grocery store. I probably eat my weight in peaches in each year— putting them in smoothies, over yogurt and ice cream, in pies and cobbler, and perhaps my favorite, eating them all by themselves.
Today I have a whole new dessert to let those gorgeous summer peaches shine. These cheesecake stuffed peaches topped with a graham cracker crumble are easy, delicious, and well worth turning on the oven for!
They're super simple, with just 8 total ingredients and only a few minutes of prep. You can serve them hot out of the oven (my preference!), or let them cool to room temperature. And the recipe doubles and triples nicely to feed a crowd. Just imagine these cheesecake stuffed peaches at your next dinner party or cookout!
- 4 peaches, halved and pits removed
- 1 tablespoon Challenge butter, melted
- 4 ounces Challenge cream cheese, softened to room temperature
- 1/3 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1/2 cup crushed graham crackers (about 4 full cracker sheets)
- 2 tablespoons Challenge butter, melted
1Preheat oven to 350 degrees F. Grease a medium baking dish and set peaches inside, cut side-up. If peaches don’t lie flat, use a knife to thinly slice off the rounded bottom. Brush tops with melted butter.
2In a medium bowl, combine the cream cheese, sugar, cinnamon, egg yolk, and vanilla extract. Whisk until smooth.
3Drop rounded tablespoons of the cream cheese mixture into the hollow of each peach.
4In a separate bowl, combine the graham cracker crumbs and melted butter. Sprinkle on top of the peaches.
5Bake until topping is browned, cheesecake filling is puffed, and peaches have softened, 25-30 minutes. Serve warm or at room temperature. Store any leftovers in the fridge.