Description
Craving a dessert that combines the creamy indulgence of cheesecake with the fruity goodness of peach cobbler? Look no further! These Peach Cobbler Cheesecake Cups offer a delightful fusion of flavors and textures that will impress your family and friends at any occasion. Easy to make and even easier to devour, these individual-sized treats are a true crowd-pleaser.
Ingredients
For the Crust:
1 cup graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
For the Peach Cobbler Topping:
3–4 peaches, peeled and sliced (or use canned peaches, drained)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon cornstarch
1 tablespoon lemon juice
For the Streusel Topping:
1/2 cup all-purpose flour
1/2 cup old-fashioned rolled oats
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter, cold and cubed
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Prepare the Crust: Mix graham cracker crumbs, granulated sugar, and melted butter. Press a tablespoon of the mixture into each cupcake liner.
- Prepare the Cheesecake Filling: Beat softened cream cheese until smooth. Add granulated sugar, then eggs one at a time, beating well. Stir in vanilla extract. Spoon over the crust in each liner.
- Prepare the Peach Cobbler Topping: Toss peach slices with sugar, cinnamon, nutmeg, cornstarch, and lemon juice. Spoon over the cheesecake layer.
- Prepare the Streusel Topping: Mix flour, oats, brown sugar, and cinnamon. Cut in cold butter until crumbly. Sprinkle over the peach layer.
- Bake for 20-25 minutes or until set and golden brown. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
For a gluten-free option, use gluten-free graham cracker crumbs.
If using canned peaches, make sure they are well-drained to prevent excess moisture.
The streusel topping can be made ahead and stored in the freezer.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cheesecake cups
- Calories: 250 kcal per cheesecake cup