Peach Cobbler Cheesecake Cups
These delightful Peach Cobbler Cheesecake Cups combine the creaminess of cheesecake with the fruity sweetness of ripe peaches, all topped with a buttery cobbler crust. Perfect for individual servings, they’re an excellent treat for any occasion!
Ingredients:
Crust:
1 cup graham cracker crumbs
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted
Cheesecake Filling:
8 oz cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 large egg
1/4 cup sour cream
Peach Cobbler Topping:
2 ripe peaches, peeled and diced
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons unsalted butter, melted
1/4 cup all-purpose flour
1/4 cup rolled oats (optional for extra texture)
Garnish:
Whipped cream 
Cinnamon (for sprinkling) 
Instructions:
Preheat Oven:
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Make the Crust:
In a bowl, mix the graham cracker crumbs, 2 tablespoons of sugar, and melted butter until combined. Press about 1 tablespoon of the mixture into the bottom of each liner to form the crust. Bake for 5-7 minutes until lightly golden, then set aside to cool.
Prepare Cheesecake Filling:
In a large bowl, beat the softened cream cheese and 1/4 cup of sugar until smooth. Add vanilla extract, egg, and sour cream. Continue beating until creamy and well combined.
Fill the Cups:
Spoon the cheesecake mixture over the cooled crusts, filling each cup about 3/4 full.
Make Peach Cobbler Topping:
In a separate bowl, combine diced peaches, brown sugar, cinnamon, nutmeg, melted butter, flour, and oats (if using). Stir until the peaches are well coated, and the topping has a crumbly texture.
Top the Cheesecake:
Spoon a generous amount of the peach mixture over the cheesecake layer in each cup.
Bake:
Bake in the preheated oven for 20-25 minutes, or until the cheesecake is set and the cobbler topping is golden.
Cool and Chill:
Remove from the oven and let the cheesecake cups cool completely in the pan. Once cooled, chill them in the refrigerator for at least 2 hours before serving.
Garnish & Serve:
Top each cheesecake cup with a dollop of whipped cream and a sprinkle of cinnamon. Enjoy!
