Peach Cobbler Cheesecake Cups

This peach cobbler cheesecake cup recipe perfectly bridges the gap between two classic desserts, creating individual servings that showcase the best of both worlds. The creamy cheesecake layer sits atop a buttery graham cracker crust, while the sweet peach cobbler topping brings warmth and texture to each bite.

I created these cups for a summer potluck when I couldn't decide between bringing cheesecake or peach cobbler. The containers came back completely empty, and now I get requests for them at every gathering from May through September.

Ingredients

• Graham cracker crumbs: Fresh ones provide better texture and flavor than store bought
• Granulated sugar: Balances the tanginess of the cream cheese
• Unsalted butter: Allows you to control the salt level in your dessert
• Cream cheese: Use full fat Philadelphia for the creamiest results
• Vanilla extract: Splurge on pure extract for noticeable flavor improvement
• Large egg: Provides structure to the cheesecake layer
• Sour cream: Creates that signature tangy cheesecake flavor
• Ripe peaches: Choose fragrant fruits that yield slightly to pressure
• Brown sugar: Adds caramel notes that complement the peaches
• Cinnamon and nutmeg: Warm spices that enhance the cobbler experience
• All purpose flour: Binds the cobbler topping together
• Rolled oats: Optional but recommended for lovely texture contrast
• Whipped cream: Homemade is always best for the finishing touch

Step-by-Step Instructions

Prepare The Crust:

First preheat your oven to 350°F and line a standard muffin tin with paper liners. In a medium bowl combine graham cracker crumbs with 2 tablespoons of granulated sugar and 4 tablespoons of melted butter. Mix until the texture resembles wet sand and the mixture holds together when pressed. Divide this mixture evenly among the cupcake liners pressing firmly against the bottom with the back of a measuring spoon to create an even layer.

Bake The Crust Base:

Place the muffin tin in the preheated oven and bake until the edges just begin to turn golden about 5 to 7 minutes. You'll know they're ready when you can smell the toasty graham cracker aroma. Remove and allow to cool completely while preparing the filling.

Create The Cheesecake Layer:

In a large bowl use an electric mixer to beat the softened cream cheese and remaining 1/4 cup of granulated sugar until completely smooth with no lumps about 2 minutes. Add the vanilla extract egg and sour cream and continue beating until the mixture is silky and well incorporated. Be careful not to overmix as this can incorporate too much air and cause cracks.

Fill The Cups:

Spoon the cheesecake batter over each cooled crust dividing it evenly among the cups filling each about 3/4 full. Use the back of the spoon to smooth the tops into an even layer. This cheesecake layer will puff slightly during baking but settle as it cools.

Prepare The Peach Cobbler Topping:

In a separate bowl gently toss the diced peaches with brown sugar cinnamon and nutmeg until evenly coated. Add the 2 tablespoons of melted butter all purpose flour and rolled oats if using. Mix until you achieve a crumbly texture with the peaches well distributed throughout. The mixture should be moist but not overly wet.

Top And Bake:

Spoon the peach mixture generously over each cheesecake filled cup distributing the pieces evenly. Some of the peach mixture will sink slightly into the cheesecake batter during baking creating delicious pockets of fruit. Bake in the preheated oven for 20 to 25 minutes until the cheesecake is set but still slightly jiggly in the center and the cobbler topping is golden brown.

Cool And Chill:

Allow the cups to cool completely at room temperature before transferring to the refrigerator. Chill for at least 2 hours or ideally overnight for the flavors to fully develop and the texture to set properly. The waiting is the hardest part but absolutely necessary for perfect results.

Garnish And Serve:

Just before serving top each cup with a dollop of whipped cream and a light sprinkle of cinnamon. For extra elegance add a small slice of fresh peach or a mint leaf as garnish.

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My absolute favorite part of this recipe is the moment when the warm spices hit the fresh peaches creating that incredible aroma that fills the kitchen. It brings back memories of my grandmother's cobbler cooling on the windowsill every summer but with a modern creamy twist that makes these irresistible.

Make Ahead Magic

These peach cobbler cheesecake cups are ideal for entertaining because they actually improve with time in the refrigerator. The flavors meld together beautifully as they chill making them perfect for preparing a day before your event. Store them covered in the refrigerator but wait to add the whipped cream garnish until just before serving for the freshest presentation.

Seasonal Variations

While fresh summer peaches create the most authentic flavor profile this recipe adapts wonderfully to other seasons. In fall substitute diced apples and increase the cinnamon for an apple cobbler version. Winter calls for poached pears with a hint of cardamom. Spring welcomes strawberries and rhubarb for a tangy alternative. During off seasons high quality frozen peaches can work well just be sure to thaw and drain them thoroughly before using.

Serving Suggestions

These individual desserts shine on their own but can be elevated for special occasions. Create a dessert bar by setting out additional toppings like toasted sliced almonds caramel sauce or fresh fruit compote. For an adults only gathering consider adding a small drizzle of bourbon or amaretto to the whipped cream topping. Serve alongside a scoop of vanilla bean ice cream for an extra indulgent treat.

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The perfect dessert, ready to impress and satisfy, every single time!

Frequently Asked Questions

→ Can I use canned peaches instead of fresh?

Yes, you can substitute canned peaches. Drain them well and pat dry with paper towels to remove excess moisture. Reduce the brown sugar slightly as canned peaches are typically sweeter than fresh.

→ How far in advance can I make these cheesecake cups?

These cups can be prepared up to 2 days in advance. Store them covered in the refrigerator, but add the whipped cream and cinnamon garnish just before serving for the best presentation.

→ Can I freeze these cheesecake cups?

Yes, they freeze well for up to 3 months. Wrap each cup individually in plastic wrap, then place in a freezer-safe container. Thaw overnight in the refrigerator before serving.

→ What can I substitute for graham crackers in the crust?

Digestive biscuits, vanilla wafers, or gingersnaps make excellent substitutes for graham crackers. Simply crush them to fine crumbs and use the same amount as called for in the recipe.

→ How do I know when the cheesecake cups are properly baked?

The cheesecake portion should be mostly set but might have a slight jiggle in the center. The edges should appear firm, and the cobbler topping should be golden brown. They will continue to set as they cool.

→ Can I make this as a full-sized cheesecake instead of cups?

Absolutely! Use a 9-inch springform pan, double the ingredients, and extend baking time to 45-50 minutes. Cool completely before adding the peach cobbler topping and baking for an additional 20 minutes.