Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
16 oz (2 packages) cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
For the Peach Cobbler Topping:
2 cups fresh or canned peach slices, drained if using canned
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
1 tablespoon cornstarch dissolved in 1 tablespoon water
1/4 cup water
1 tablespoon lemon juice
Optional: Whipped cream or vanilla ice cream, for serving
Directions:
Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners (you'll need about 12).
Prepare the Crust:
In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press about 1-2 tablespoons of the crust mixture firmly into the bottom of each cupcake liner. Use the back of a spoon or a small glass to pack it down.
Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until well combined. Spoon the cheesecake filling evenly over the crust in each cupcake liner, filling almost to the top.
Prepare the Peach Cobbler Topping:
In a medium saucepan, combine the peach slices, granulated sugar, ground cinnamon, dissolved cornstarch mixture, water, and lemon juice. Cook over medium heat, stirring gently, until the mixture thickens and the peaches are tender, about 5-7 minutes. Remove from heat and let cool slightly.
Assemble and Bake:
Spoon a generous spoonful of the peach cobbler topping over each cheesecake-filled cupcake liner. Gently swirl the topping into the cheesecake filling with a toothpick or knife.
Bake the Cheesecake Cups:
Bake in the preheated oven for 20-25 minutes, or until the cheesecake is set and slightly golden around the edges. Remove from the oven and let the cheesecake cups cool in the muffin tin for 10-15 minutes, then transfer them to a wire rack to cool completely.
Chill and Serve:
Once cooled, refrigerate the cheesecake cups for at least 2 hours or until ready to serve. Serve chilled with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.
Enjoy these Peach Cobbler Cheesecake Cups as a delightful individual dessert that combines the creamy richness of cheesecake with the fruity sweetness of peach cobbler!