These Peach Cobbler Cheesecake Cups are a delightful twist on a classic peach cobbler. The creamy cheesecake filling pairs perfectly with the sweet, cinnamon-spiced peaches, while the graham cracker crust adds just the right amount of crunch.
Ingredients:
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup canned peaches, drained and chopped
- 1/2 teaspoon ground cinnamon
- 1/4 cup brown sugar
- 1/2 cup whipped cream, for topping (optional)
Directions:
- Preheat the oven to 325°F (165°C). Grease or line a muffin tin with cupcake liners.
- In a small bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of each muffin tin cup to form a crust. Bake for 5 minutes, then remove from the oven and set aside to cool.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Add the vanilla extract and sour cream to the cream cheese mixture, mixing until well combined.
- Spoon the cream cheese mixture over the graham cracker crusts in the muffin tin, filling each cup nearly to the top.
- In a separate small bowl, mix the chopped peaches with ground cinnamon and brown sugar. Spoon the peach mixture on top of the cream cheese filling.
- Bake for 15-18 minutes, or until the cheesecakes are set but slightly jiggly in the center.
- Allow the cheesecake cups to cool completely, then refrigerate for at least 2 hours or overnight.
- Before serving, top with whipped cream, if desired.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 2 hours 35 minutes
Kcal: 250 kcal | Servings: 6 servings
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