Description
Southern charm meets creamy indulgence in these luscious Peach Cobbler Cheesecake Cups, blending classic dessert flavors into one irresistible treat. Silky cheesecake layers and warm peach compote create a dessert that whispers comfort and elegance with each delightful spoonful you savor.
Ingredients
Scale
Crust Ingredients:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons (1/4 cup) unsalted butter, melted
Cheesecake Filling Ingredients:
- 8 ounces (226 grams) cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1/4 cup sour cream
Peach Cobbler Topping Ingredients:
- 2 ripe peaches, peeled and diced
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons (1/8 cup) unsalted butter, melted
- 1/4 cup all-purpose flour
- 1/4 cup rolled oats
- Whipped cream (for garnish)
- Cinnamon (sprinkle for garnish)
Instructions
- Prepare the oven at 350F (175C) and arrange cupcake liners in a muffin tin.
- Create a crust by thoroughly blending graham cracker crumbs, sugar, and melted butter into a uniform mixture.
- Distribute approximately one tablespoon of crust mixture into each liner, pressing firmly to establish a solid base.
- Toast the crusts for 5-7 minutes until achieving a light golden hue, then allow to cool completely.
- Whip cream cheese and sugar together until achieving a silky, smooth consistency.
- Incorporate vanilla extract, egg, and sour cream, continuing to blend until the mixture becomes creamy and homogeneous.
- Carefully distribute cheesecake mixture over cooled crusts, filling each cup approximately three-quarters full.
- Craft a peach topping by combining diced peaches with brown sugar, cinnamon, nutmeg, melted butter, flour, and oats, mixing until peaches are evenly coated and the mixture develops a crumbly texture.
- Generously layer the peach mixture atop the cheesecake filling in each cup.
- Bake for 20-25 minutes, ensuring the cheesecake sets and the cobbler topping turns golden brown.
- Extract from oven and permit complete cooling within the pan.
- Refrigerate for a minimum of two hours to achieve optimal serving temperature.
- Embellish with a delicate whipped cream dollop and a light cinnamon dusting before serving.
Notes
- Avoid overmixing the cheesecake batter to reduce air bubbles that can cause surface cracks during baking.
- Ensure cream cheese, eggs, and sour cream are at room temperature for smoother, more consistent blending.
- Swap graham cracker crumbs with gluten-free cookie crumbs or almond flour for a celiac-friendly version.
- These cups can be prepared up to 2 days in advance, stored covered in the refrigerator for convenient entertaining.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 258 kcal
- Sugar: 22 g
- Sodium: 152 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 24 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 55 mg