Peach Cobbler Mini Cheesecakes (Print Version)
# Ingredients:
→ For the Crust
01 -
1 ½ cups graham cracker crumbs
02 -
¼ cup granulated sugar
03 -
6 tbsp melted butter
→ For the Cheesecake Filling
04 -
16 oz cream cheese, softened
05 -
½ cup granulated sugar
06 -
1 tsp vanilla extract
07 -
2 large eggs
08 -
¼ cup sour cream
09 -
1 tbsp flour
→ For the Peach Cobbler Topping
10 -
2 cups sliced peaches (fresh or canned, drained)
11 -
½ cup brown sugar
12 -
1 tbsp butter
13 -
1 tsp cinnamon
14 -
½ tsp nutmeg
15 -
1 tsp vanilla extract
16 -
1 tbsp cornstarch + 1 tbsp water (to thicken)
→ For the Crumble Topping
17 -
½ cup flour
18 -
¼ cup brown sugar
19 -
¼ cup melted butter
20 -
½ tsp cinnamon
# Instructions:
01 -
Preheat oven to 325°F (163°C). Combine graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Press the mixture into the bottom of a lined muffin tin or mini cheesecake pan. Bake for 5 minutes, then set aside.
02 -
Beat cream cheese and sugar until smooth. Mix in vanilla, eggs (one at a time), sour cream, and flour. Pour the batter over the crusts and bake for 18-22 minutes, or until set. Let cool completely.
03 -
In a pan, melt butter, then add peaches, brown sugar, cinnamon, nutmeg, and vanilla. Simmer for 5 minutes, then mix cornstarch + water and add to the pan to thicken. Let cool slightly before topping the cheesecakes.
04 -
Mix flour, brown sugar, melted butter, and cinnamon until crumbly. Bake on a lined baking sheet at 350°F (175°C) for 5-7 minutes until golden.
05 -
Top mini cheesecakes with peach cobbler filling. Sprinkle with crumble topping and extra cinnamon drizzle. Serve chilled or at room temperature.
# Notes:
01 -
These mini cheesecakes can be made up to 2 days ahead and stored in the refrigerator.
02 -
For the best presentation, add the toppings just before serving.