Satisfy your cheesecake craving with this lightened-up, healthier version. Juicy, ripe peaches, stuffed with just the right amount of filling and roasted to perfection. Top with an easy caramel sauce that yields more than enough to use a few more times. Impress your guests with this easy DIY.
Easy Homemade Caramel Sauce
Ingredients:
1 packed cup brown sugar
1/2 cup half-and-half
4 tablespoons butter
Pinch of salt
1 tablespoon vanilla extract
Directions:
Mix the brown sugar, half-and-half, butter, and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly, and pour the sauce into a jar. Keep refrigerated for later use.
Cheesecake Stuffed Peaches
Ingredients:
6 peaches, halved and pitted
¼ cup butter, melted
4 ounces cream cheese, softened
¼ cup + 2 tablespoons sugar (separated)
1 teaspoons cinnamon
1 egg yolk
1 ½ teaspoons vanilla
Pinch of nutmeg
Pinch of clove
Pinch of salt
Directions
Preheat oven to 350°F. Line a 15x10x1-inch baking pan with parchment paper. Mix cinnamon and 2 tablespoons of sugar together, 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 a prepared pan. Sprinkle cut sides of peaches with cinnamon sugar; set aside.
Step 1:
In a medium mixing bowl beat cream cheese with a mixer on medium speed until smooth. Add sugar, egg yolk, vanilla, nutmeg, clove, and salt. Beat until combined. Spoon cream cheese mixture into peach centers.
Step 2:
Bake, uncovered, about 30 minutes or until lightly browned and softened. Cool slightly.
Step 3:
Drizzle with homemade caramel sauce. Optional toppings: your favorite ice cream, granola, toasted nuts, whipped cream, or all of the above. Serve warm and enjoy!
