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Mini Peach Cobbler Cheesecakes
Benchi

Mini Peach Cobbler Cheesecakes

Individual cheesecakes with a graham cracker crust, creamy vanilla filling, and warm cinnamon peaches topped with buttery crumble. A perfect summer-inspired dessert.
Print Recipe Pin Recipe
Cook Time 22 minutes
chill 3 hours
Total Time 22 minutes
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1 ½ cups graham cracker crumbs
  • 5 tablespoons melted butter
  • 2 tablespoons brown sugar
  • 16 oz cream cheese (softened)
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream
  • 2 fresh peaches (thinly sliced)
  • ¼ cup brown sugar
  • 1 tablespoon butter
  • ½ teaspoon cinnamon
  • 1 tablespoon cornstarch plus 1 tablespoon water
  • ¼ cup flour
  • 2 tablespoons brown sugar
  • 2 tablespoons cold butter

Equipment

  • Muffin tin

Method
 

Instructions
  1. Preheat oven to 325°F (160°C).
  2. Mix graham crumbs, melted butter, and brown sugar.
  3. Press 1–2 tablespoons into each lined muffin cup. Bake 5 minutes. Cool slightly.
  4. Beat cream cheese and sugar until smooth.
  5. Add eggs one at a time. Mix in vanilla and sour cream.
  6. Spoon over crusts, filling about ¾ full.
  7. Bake 18–22 minutes until centers are set.
  8. Cool completely, then refrigerate at least 3 hours.
  9. In a saucepan, melt butter.
  10. Add peaches, brown sugar, and cinnamon.
  11. Cook until soft. Stir in cornstarch slurry and simmer until thickened. Cool slightly.