Peach Cobbler Mini Cheesecakes nothing beats warm juicy peaches wrapped in spices, layered in creamy cheese, and baked under a buttery flaky biscuit top. It is what summer dreams are made of.
1/2cup1 stick cold unsalted buttercut into 8 pieces
1egg
Peach Filling
1/2cupgranulated sugar
1/3cupwater or peach juice if use canned
4tablespooncornstarch
1tablespoonlemon juice
1/2teaspoonvanilla extract
2cupspeacheschopped, peeled (roughly 2-3 large peaches)
Cheesecake Filling
8ouncescream cheesesoftened
1/4cupgranulated sugar
1egg
1teaspoonvanilla
Instructions
Preheat oven to 350 degrees. Line 12-16 muffin cups with liners.
In a mixing bowl combine flour, sugar, cinnamon, baking powder, and salt together. Cut in the butter and egg with pastry cuter or two forks. Dough will be crumbly.
Reserve 1 cup for the topping, and press the rest into the bottom of a muffin cups to form little crusts. (about 1 tablespoon)
In a large saucepan, whisk together sugar, water, cornstarch, and lemon juice. Bring to a boil over medium heat, stirring often. Cook until thickened, about 2-3 minutes. Remove from the heat and stir in vanilla and peaches. Cool.
In a large mixing bowl, beat together the cream cheese and sugar until smooth. Beat in the egg and vanilla. Once well combined, pour on top of your mini crusts, leaving room at the top for fruit and crumb.
Carefully place peach mixture over the top, evenly covering mini cheesecakes. Finish by sprinkling a 1/2 - 1 tablespoon of the topping mixture over tops.
Bake at 350 F for 25-30 minutes, until the top is lightly golden brown in color. Once it's done cooking, cool for 30 minutes, then refrigerate at least 4 hours or overnight.
Notes
NOTE: It's really important that the cream cheese, sour cream and eggs are at room temperature, otherwise you'll end up with a clumpy batter!