½ cup all-purpose flour
½ cup brown sugar
¼ cup unsalted butter, melted
½ teaspoon cinnamon
Directions:
Preheat the oven to 325°F (163°C). Line a muffin tin with paper liners or grease with cooking spray.
Make the crust:
In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar until combined.
Press about 1 tablespoon of the mixture into the bottom of each muffin cup to form the crust.
Prepare the cheesecake filling:
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add granulated sugar and vanilla, mixing until well combined.
Add eggs one at a time, mixing well after each addition. Stir in the sour cream until fully incorporated.
Assemble the cheesecakes:
Pour the cheesecake filling over the crusts, filling each cup about ¾ full.
Top each cheesecake with a few slices of peaches and a spoonful of peach preserves.
Make the crumble topping:
In a small bowl, mix together flour, brown sugar, melted butter, and cinnamon until crumbly. Sprinkle evenly over the cheesecakes.
Bake the cheesecakes:
Bake for 18-20 minutes or until the centers are set but slightly jiggly. Remove from the oven and let cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Chill:
Once cooled, refrigerate for at least 2-4 hours or until fully chilled and set.
Serve:
Garnish with additional peach slices or whipped cream if desired. Enjoy your delightful mini peach cobbler cheesecakes!
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