Ingredients :
Graham cracker crumbs: 1 cup
Granulated sugar: 2 tablespoons (for crust)
Unsalted butter: 4 tablespoons, melted (for crust)
Cream cheese: 8 oz, softened
Granulated sugar: 1/4 cup (for cheesecake filling)
Vanilla extract: 1/2 teaspoon
Large egg: 1
Sour cream: 1/4 cup
Ripe peaches: 2, peeled and diced
Brown sugar: 1/4 cup
Cinnamon: 1 teaspoon
Nutmeg: 1/4 teaspoon
Unsalted butter: 2 tablespoons, melted (for peach cobbler topping)
All-purpose flour: 1/4 cup
Rolled oats: 1/4 cup (optional, for extra texture)
Whipped cream: For garnish
Cinnamon: A sprinkle, for garnish
Directions :
Step 1:
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Step 2:
In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
Step 3:
Press about a tablespoon of the mixture into the bottom of each liner to form the crust.
Step 4:
Bake the crusts for 5-7 minutes until lightly golden. Set aside to cool.
Step 5:
In a large bowl, beat the softened cream cheese and sugar until smooth.
Step 6:
Add the vanilla extract, egg, and sour cream, and continue to beat until creamy and well combined.
Step 7:
Spoon the cheesecake mixture over the cooled crusts, filling each cup about 3/4 full.
Step 8:
In a separate bowl, combine the diced peaches, brown sugar, cinnamon, nutmeg, melted butter, flour, and oats (if using). Mix until the peaches are well coated and the topping has a crumbly texture.
Step 9:
Spoon a generous amount of the peach mixture over the cheesecake layer in each cup.
Step 10:
Bake in the preheated oven for 20-25 minutes, or until the cheesecake is set and the cobbler topping is golden.
Step 11:
Remove from the oven and allow to cool completely in the pan.
Step 12:
Once cooled, chill the cheesecake cups in the refrigerator for at least 2 hours before serving.
Step 13:
Top with a dollop of whipped cream and a sprinkle of cinnamon for garnish.
Serving and Storage Tips
Serve these cheesecake cups chilled for the best flavor and texture.
Store in an airtight container in the refrigerator for up to 3 days.
