Description
Creamy peach cobbler mini cheesecakes blend Southern comfort with classic New York-style indulgence. Sweet peach compote nestles atop a buttery graham cracker crust, crowned with silky cheesecake that promises pure dessert bliss for weekend bakers.
Ingredients
Scale
Peaches and Dairy:
- 2 cups sliced peaches (fresh or canned, drained)
- 16 ounces (454 grams) cream cheese, softened
- 1/4 cup (60 milliliters) sour cream
- 2 large eggs
Sugars and Sweeteners:
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (110 grams) brown sugar
- 1/4 cup (50 grams) granulated sugar
Dry Ingredients and Spices:
- 1 1/2 cups (180 grams) graham cracker crumbs
- 1/2 cup (60 grams) flour
- 1 tablespoon flour
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 tablespoon cornstarch
- 1 tablespoon water
Fats and Butters:
- 6 tablespoons (85 grams) melted butter
- 1 tablespoon butter
- 1/4 cup (57 grams) melted butter
Instructions
- Craft a graham cracker base by blending crumbs with sugar and melted butter until it resembles damp terrain. Firmly press the mixture into lined muffin cavities, creating a compact foundation. Toast the crust at 325F for 5 minutes to enhance flavor and structure.
- Whip cream cheese and sugar until silky smooth, incorporating eggs individually to maintain a uniform texture. Fold in vanilla, sour cream, and flour, ensuring a luxurious, velvety consistency. Gently distribute the batter over pre-baked crusts, then bake for 18-22 minutes until centers are just set.
- Create a luscious peach cobbler compote by sautéing peaches with brown sugar, cinnamon, nutmeg, and vanilla. Allow the mixture to simmer and caramelize, then thicken with a cornstarch slurry. Let the filling cool and develop deeper flavors.
- Construct a crunchy crumble topping by combining flour, brown sugar, melted butter, and cinnamon. Spread the mixture on a baking sheet and roast at 350F for 5-7 minutes until golden and fragrant.
- Assemble the dessert by generously spooning peach cobbler filling over cooled cheesecake bases. Crown with crisp crumble fragments and a delicate dusting of cinnamon. Serve chilled for optimal texture and flavor integration.
Notes
- Swap graham crackers with gluten-free alternatives like almond flour or oat cookies for a celiac-friendly version.
- Reduce sugar content by using natural sweeteners like stevia or monk fruit for a low-sugar dessert option.
- Try different fruits like nectarines or apricots to create unique flavor variations of the mini cheesecakes.
- Freeze assembled cheesecakes for up to 2 weeks, allowing for make-ahead dessert preparation and convenient entertaining.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 290
- Sugar: 22 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg