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Peach Cobbler Cheesecake Cups Recipe

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3.8 from 15 reviews

Peach Cobbler Cheesecake Cups combine creamy, rich cheesecake filling with sweet, spiced peaches and a buttery crumble topping. Baked in individual portions, these delightful dessert cups are perfect for gatherings or anytime you crave a comforting, fruity treat.

Ingredients

Crust

  • 1 and 1/2 cups (150g) graham cracker crumbs
  • 2 tablespoons (25g) granulated sugar
  • 5 tablespoons (70g) unsalted butter, melted

Cheesecake Filling

  • 16 ounces (452g) cream cheese, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg, at room temperature
  • 1/4 cup (60g) sour cream

Peach Topping

  • 2 cups (300g) diced ripe peaches (about 3 medium peaches)
  • 1/4 cup (50g) packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Crumble Topping

  • 1/3 cup (42g) all-purpose flour
  • 1/3 cup (30g) rolled oats
  • 3 tablespoons (38g) packed brown sugar
  • 3 tablespoons (42g) unsalted butter, cold and cubed
  • 1/4 teaspoon ground cinnamon

Additional

  • Whipped cream, for serving

Instructions

  1. Prepare Pan: Line a 12-cup muffin tin with paper liners to ensure easy removal of the cheesecake cups.
  2. Make Crust: In a bowl, mix the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted unsalted butter until well combined. Press about 1 tablespoon of this mixture evenly into the bottom of each paper liner. Refrigerate while you prepare the filling to help set the crust.
  3. Make Filling: Beat softened cream cheese until smooth and creamy. Add 1/2 cup granulated sugar and vanilla extract, mixing until combined. Add the egg and beat on low speed just until incorporated to avoid overmixing. Finally, mix in the sour cream until the batter is smooth and creamy.
  4. Fill Cups: Evenly divide the cheesecake filling among the prepared crusts, filling each about two-thirds full. Gently tap the muffin tin on the counter to remove any air bubbles and ensure an even surface.
  5. Bake Cheesecake: Preheat your oven to 325°F (163°C). Bake the cheesecake cups for 18-20 minutes until the centers are just set but still slightly jiggly. Remove from the oven and allow them to cool completely at room temperature.
  6. Prepare Peaches: In a saucepan over medium heat, combine the diced peaches, 1/4 cup packed brown sugar, ground cinnamon, and ground nutmeg. Cook for 5-7 minutes until the peaches soften and release their juices. Remove from heat and let cool slightly.
  7. Make Crumble: In a bowl, mix together the flour, rolled oats, 3 tablespoons packed brown sugar, and 1/4 teaspoon ground cinnamon. Using your fingers, work the cold cubed butter into the dry ingredients until the mixture forms coarse crumbs.
  8. Add Toppings: Spoon the peach mixture over each cooled cheesecake cup. Sprinkle the crumble mixture evenly on top of the peaches. Place the muffin tin back into the oven and bake at 350°F (177°C) for 5-7 minutes until the crumble topping is golden brown.
  9. Chill: Remove the cups from the oven and allow them to cool to room temperature. Then refrigerate for at least 2 hours or overnight to set completely and enhance the flavors.
  10. Serve: Before serving, top each peach cobbler cheesecake cup with a dollop of whipped cream for an extra creamy finish.

Notes

  • Make sure cream cheese and egg are at room temperature to avoid lumps in the filling.
  • Use ripe, in-season peaches for the best flavor; frozen peaches can be used if fresh are unavailable but may release more water.
  • Chilling the cheesecake cups overnight improves texture and flavor.
  • These can be stored in the refrigerator for up to 3 days.
  • For a gluten-free option, substitute gluten-free graham crackers and flour.

Find it online: https://lauracooks.com/peach-cobbler-cheesecake-cups-recipe/