Peach Cobbler Cheesecake Bites
A delightful fusion of creamy cheesecake and sweet, juicy peaches wrapped in a buttery crust, perfect for parties and gatherings.
Ingredients
Peach Filling
- 30.5 ounces peach slices in syrup (two 15.25-ounce cans) Opt for high-quality canned peaches or fresh ripe peaches.
- 1/4 cup light brown sugar, packed Adds a hint of caramel flavor.
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
Crumble Topping
- 3/4 cup all-purpose flour
- 1/3 cup light brown sugar, packed
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted and cooled slightly
Crust
- 1 cup graham cracker crumbs Crushing your own can provide better flavor.
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted and cooled slightly
- 1/4 teaspoon salt
Cheesecake Filling
- 16 ounces cream cheese, softened to room temperature Always use full-fat for optimal taste.
- 1/2 cup granulated sugar
- 1/3 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 1 tablespoon all-purpose flour
Instructions
Preparation
- Preheat your oven to 350°F. Line a 12-cup muffin pan with paper liners.
- In a medium saucepan, cook the peach slices, brown sugar, vanilla extract, and cinnamon over medium heat for 5-6 minutes.
- In a bowl, combine 3/4 cup of flour, brown sugar, cinnamon, salt, and melted butter to create the crumble topping.
Crust Preparation
- Mix graham cracker crumbs, granulated sugar, melted butter, and salt in another bowl.
- Press 1-1.5 tablespoons of mixture into each muffin cup and bake for 5 minutes.
Cheesecake Filling
- Beat cream cheese until smooth, then gradually mix in sugar, sour cream, and vanilla.
- Add eggs one at a time, blending thoroughly after each addition, followed by flour.
Assembly
- Divide the cheesecake batter among muffin cups, top with peach mixture and crumble topping.
Baking
- Bake for 18-20 minutes until set and lightly golden.
- Let cool completely and refrigerate for 2-3 hours before serving.
Notes
These bites can be made ahead of time and stored in the fridge for up to 5 days, or frozen for up to 3 months. Allow to thaw in the refrigerator overnight.