MINI PEACH COBBLER CHEESECAKE

Ingredients:

For the Crust:

1 cup graham cracker crumbs

2 tbsp granulated sugar

1/4 cup unsalted butter (melted)

For the Cheesecake Filling:

16 oz (450 g) cream cheese (softened)

1/2 cup granulated sugar

2 large eggs

1/3 cup sour cream

1 tsp vanilla extract

For the Peach Topping:

1 1/2 cups fresh peaches (diced)

1/4 cup brown sugar

1 tsp cinnamon

1 tsp cornstarch (mixed with 1 tbsp water)

1 tbsp unsalted butter

For the Glaze:

1/2 cup powdered sugar

2-3 tbsp milk or cream

Instructions:

Step 1: Prepare the Crust

Preheat oven: Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with cupcake liners.

Mix crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand.

Press into liners: Divide the mixture evenly among the liners, pressing it firmly into the bottom. Bake for 5 minutes, then let cool.

Step 2: Make the Cheesecake Filling

Beat cream cheese and sugar: In a large bowl, beat cream cheese and sugar until smooth.

Add eggs and sour cream: Mix in the eggs one at a time, followed by sour cream and vanilla extract. Beat until creamy.

Fill liners: Divide the cheesecake batter evenly over the cooled crusts.

Step 3: Bake the Cheesecakes

Bake for 15-18 minutes, or until the centers are set but slightly jiggly.

Cool to room temperature, then refrigerate for at least 2 hours (or overnight).

Step 4: Prepare the Peach Topping

Cook peaches: In a skillet, melt butter and add diced peaches, brown sugar, and cinnamon. Cook over medium heat for 5-7 minutes until the peaches soften.

Thicken sauce: Stir in the cornstarch mixture and cook for another minute until thickened. Let cool.

Step 5: Make the Glaze

Mix glaze: In a small bowl, whisk powdered sugar and milk (or cream) until smooth. Adjust consistency if needed.

Step 6: Assemble and Serve

Top cheesecakes: Spoon the cooled peach topping onto each mini cheesecake.

Drizzle glaze: Drizzle the glaze over the peaches for a beautiful finish.

Serve: Remove from liners and enjoy chilled!

Tips for Success:

Peaches: Use fresh, ripe peaches for the best#challenges flavor. If peaches aren’t in season, canned or frozen (thawed) peaches can work.

Storage: Store in an airtight container in the refrigerator for up to 4 days.

Customization: Add a pinch of nutmeg to the peach topping for extra warmth!

These Mini Peach Cobbler Cheesecakes are the perfect individual-sized desserts that combine creamy, fruity, and spiced flavors! 🍑✨