Mini Cheesecakes Peach Cobbler (Print Version)
# Ingredients:
→ Crust Base
01 -
¼ cup sugar (white)
02 -
6 tbsp butter, melted
03 -
1 ½ cups crushed graham crackers
→ Cheesecake Layer
04 -
½ cup sugar (white)
05 -
¼ cup sour cream
06 -
16 oz soft cream cheese
07 -
2 eggs, large
08 -
1 tbsp all-purpose flour
09 -
1 tsp vanilla flavor
→ Peach Cobble Top
10 -
1 tbsp cornstarch + 1 tbsp water (for thickening)
11 -
½ cup dark brown sugar
12 -
1 tsp cinnamon spice
13 -
1 tsp vanilla essence
14 -
½ tsp nutmeg powder
15 -
2 cups fresh/canned peaches, sliced and drained
16 -
1 tbsp butter, unsalted
→ Crumble Layer
17 -
¼ cup butter, melted
18 -
¼ cup brown sugar
19 -
½ cup all-purpose flour
20 -
½ tsp ground cinnamon
# Instructions:
01 -
Heat oven to 325°F (163°C). Mix the graham cracker crumbs, butter, and sugar until blended well. Spread evenly into muffin tins or mini cheesecake pans lined with papers. Bake for 5 mins and let them rest.
02 -
Whip cream cheese with sugar until light and fluffy. Stir in vanilla, add eggs one by one, then mix in sour cream and flour. Pour over the baked crusts and bake for 18-22 minutes until firm. Cool completely before topping.
03 -
Melt butter in a pan and stir in peaches, sugar, cinnamon, nutmeg, and vanilla. Let it bubble for 5 minutes. Stir in the cornstarch-water mix and cook till it thickens. Cool this topping a little.
04 -
Combine butter, flour, cinnamon, and sugar until crumbly. Spread out on a lined baking sheet and bake for 5-7 mins at 350°F (175°C) until golden and crisp.
05 -
Layer the cheesecake tops with peach mix, sprinkle the crumble on top, and drizzle cinnamon or any extra sauce if you'd like. Serve cold or at room temp.
# Notes:
01 -
You can prep these up to 2 days early and keep them chilling in your fridge.
02 -
For a pretty touch, add the toppings shortly before serving.