Description
Creamy peach cobbler cheesecakes blend Southern comfort with New York elegance, creating a dessert that dances between rustic charm and sophisticated indulgence. Crumbly graham crust and silky cheesecake layers promise pure bliss in every delectable bite you’ll savor.
Ingredients
Scale
Cheesecake Base:
- 2 cups cream cheese, softened
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Crust:
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup (113 grams) melted butter
Peach Topping:
- 2 cups diced peaches (fresh, frozen, or canned)
- 2 tablespoons butter
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon cornstarch
- 1 teaspoon lemon juice
Instructions
- Craft the graham cracker foundation by blending crumbs with sugar and melted butter at 325F (163C). Press mixture firmly into muffin tin cavities and bake for 8-10 minutes until lightly golden. Allow crust to cool completely.
- Whip cream cheese until velvety smooth in a mixing bowl. Incorporate sour cream, sugar, vanilla, ground cinnamon, and flour, stirring until homogeneous. Gently fold in eggs one at a time, ensuring minimal mixing to maintain a silky texture.
- Create a luscious peach compote by simmering diced peaches with brown sugar, cinnamon, and cornstarch in a saucepan. Cook for approximately 5 minutes until the mixture thickens and becomes glossy. Enhance with a splash of lemon juice and let cool slightly.
- Delicately layer the peach compote atop the prepared cheesecake filling in each muffin cup. Transfer to the oven and bake for 20-25 minutes, watching for a set yet slightly trembling center. Remove and allow to cool completely at room temperature.
- Refrigerate the mini cheesecakes for a minimum of 4 hours to achieve optimal flavor and texture. The chilling process helps the filling set and intensifies the dessert’s rich, creamy profile.
Notes
- Customize the graham cracker crust by swapping it with gluten-free crackers or almond flour for a low-carb alternative.
- Control the sweetness by adjusting sugar levels in both cheesecake filling and peach topping, using natural sweeteners like honey or monk fruit for dietary needs.
- Ensure cream cheese is at room temperature to prevent lumps and create a smooth, creamy texture when mixing the filling.
- Prevent cheesecake cracks by avoiding overmixing eggs and baking in a water bath, which provides gentle, even heating and maintains moisture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 265
- Sugar: 19 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg