Mini Cheesecakes with Fresh Peach Cobbler Topping
A delightful combination of creamy cheesecake and sweet, juicy peaches, perfect for any occasion.
Equipment
- Muffin Tin
- Mixing Bowl
- Saucepan
Ingredients
Cheesecake Filling
- 16 oz Cream Cheese Softened to room temperature.
- 1/2 cup Granulated Sugar
- 2 large Eggs At room temperature.
- 1/4 cup Sour Cream
Crust
- 1 cup Graham Cracker Crumbs Finely crushed.
- 1/4 cup Butter Melted.
Peach Cobbler Topping
- 2 cups Fresh Peaches Diced and ripe.
- 1/4 cup Brown Sugar
- 1/2 teaspoon Cinnamon
- 1 tablespoon All-Purpose Flour
- 1 pod Vanilla Bean Or 1 teaspoon of extract.
- 1/4 teaspoon Salt
Instructions
- Preheat your oven to 325°F (160°C) and prepare a muffin tin with cupcake liners.
- In a mixing bowl, combine graham cracker crumbs and melted butter until it resembles wet sand. Spoon about a tablespoon into each muffin liner and press down firmly.
- Bake the crusts for 5-7 minutes until lightly golden. Remove and let cool slightly.
- In another mixing bowl, beat cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing well after each. Stir in sour cream and vanilla until combined.
- Pour the cheesecake filling into each muffin liner, filling about three-quarters full. Tap the tin to remove air bubbles.
- Bake for 18-20 minutes until edges are set but centers are slightly jiggly. Turn off the oven and crack the door, allowing to cool for 30 minutes.
- Prepare the peach topping by combining diced peaches, brown sugar, cinnamon, flour, and salt in a saucepan. Cook over medium heat for 5-7 minutes until syrupy.
- Once cheesecakes are cooled, spoon peach topping over each. Chill for at least one hour before serving.
Notes
These mini cheesecakes can be stored in an airtight container in the refrigerator for up to three days. For longer storage, freeze without the topping.