Mini Peach Cobbler Cheesecakes
A delightful combination of creamy cheesecake and sweet peach cobbler, these Mini Peach Cobbler Cheesecakes are perfect for any occasion and can be easily customized to accommodate dietary needs.
Ingredients
For the crust
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons butter (melted)
For the cream cheese filling
- 16 ounces cream cheese (softened)
- ⅔ cup sugar
- 1 teaspoon vanilla extract
- 2 pieces eggs
For the peach topping
- 2 cups peaches (fresh or canned, sliced)
- 1 tablespoon cornstarch
- ½ teaspoon cinnamon
- 2 tablespoons brown sugar
For the crumble topping
- ½ cup oats
- ½ cup flour
- 2 tablespoons butter (melted)
- 2 tablespoons brown sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Gather all your ingredients.
Cooking the Base
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
- Press the crumb mixture firmly into the bottom of mini cheesecake cups or a muffin tin.
Preparing the Cream Cheese Filling
- Beat softened cream cheese until smooth. Gradually add sugar and vanilla extract until fluffy.
- Add eggs one at a time, ensuring each is fully incorporated before adding the next.
- Pour the cream cheese mixture over the crust in each mini cup, filling about three-quarters full.
Baking
- Bake for 10-15 minutes until the centers are set. They should jiggle slightly but not appear liquid.
Preparing the Peach Topping
- In a saucepan, combine sliced peaches, cornstarch, cinnamon, and brown sugar. Heat over medium until thickened.
Assembly
- Spoon the peach mixture over each cheesecake.
- Mix oats, flour, brown sugar, and melted butter until crumbly. Sprinkle over cheesecakes.
- Return to the oven for an additional 5-10 minutes until crumble is golden brown.
- Cool completely before serving.
Notes
Store in an airtight container in the refrigerator for 3-5 days. Can be frozen for longer storage.