Mini Peach Cobbler Cheesecakes (Print version)

Creamy mini cheesecakes with graham crust, cinnamon peaches, and a buttery cobbler crumb topping.

# Ingredients:

For the graham crust

01 - 1 cup (120 g) graham cracker crumbs
02 - 2 tablespoons granulated sugar
03 - 4 tablespoons (56 g) unsalted butter, melted
04 - 1/8 teaspoon fine salt

For the peach layer

05 - 2 cups (300 g) peeled diced peaches, fresh, thawed frozen, or well-drained canned
06 - 3 tablespoons light brown sugar
07 - 1 teaspoon lemon juice
08 - 1/2 teaspoon ground cinnamon
09 - 1 teaspoon cornstarch
10 - Pinch of fine salt

For the cheesecake filling

11 - 12 oz (340 g) full-fat cream cheese, softened
12 - 1/3 cup (65 g) granulated sugar
13 - 1/4 cup (60 g) sour cream, room temperature
14 - 1 large egg, room temperature
15 - 1 teaspoon vanilla extract

For the crumb topping

16 - 1/3 cup (42 g) all-purpose flour
17 - 2 tablespoons light brown sugar
18 - 1/4 teaspoon ground cinnamon
19 - Pinch of ground nutmeg
20 - 2 tablespoons (28 g) cold unsalted butter, cubed

For serving

21 - Whipped cream and thin peach slices, optional

# Instructions:

01 - Heat the oven to 325 F (165 C). Line a 12-cup muffin pan with paper liners. Mix the graham crumbs, granulated sugar, melted butter, and salt, then press about 1 packed tablespoon into each liner. Bake for 5 minutes and let cool while you prepare the toppings.
02 - Combine diced peaches, brown sugar, lemon juice, cinnamon, cornstarch, and salt in a small saucepan. Cook over medium heat for 4-5 minutes, stirring often, until the juices thicken and coat the fruit. Set aside to cool for 10 minutes.
03 - Stir flour, brown sugar, cinnamon, and nutmeg in a small bowl. Add the cold butter and rub it in with your fingertips or a fork until small crumbs form. Chill the topping while you mix the filling.
04 - Beat softened cream cheese and granulated sugar on medium speed until smooth. Add sour cream and vanilla, then mix until combined. Add the egg and mix on low speed just until the batter is even.
05 - Divide the cheesecake filling among the cooled crusts, filling each cup about three-quarters full. Spoon a small amount of peach topping over each one, then sprinkle with the crumb topping.
06 - Bake for 18-21 minutes, until the edges are set and the centers still wobble slightly. Do not bake until the centers are firm or the texture will be dry.
07 - Let the cheesecakes cool in the pan for 20 minutes, then move them to a rack. Refrigerate for at least 3 hours, or overnight, until fully set.
08 - Peel away the liners and top with whipped cream and thin peach slices if desired. Serve cold or let stand for 10 minutes for a softer texture.

# Good to know:

01 - Chill at least 3 hours before serving for the cleanest texture.
02 - Best made the day before serving.
03 - Store covered in the refrigerator for 3 to 4 days.

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