Peach Cobbler Cheesecake Cupcakes

Excellent choice! Peach Cobbler Cheesecake Cupcakes are a brilliant fusion dessert that combines the creamy richness of cheesecake with the warm, spiced comfort of peach cobbler, all in a single-serving format. They’re impressive but surprisingly simple to make.

Here’s a detailed recipe that walks you through every step.

Peach Cobbler Cheesecake Cupcakes

This recipe creates a spiced graham cracker crust, a smooth cheesecake filling, a peach cobbler topping, and a buttery crumble finish.

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Yields: 12 cupcakes

Ingredients

For the Spiced Crust:

· 1 ½ cups graham cracker crumbs
· ¼ cup granulated sugar
· ½ tsp ground cinnamon
· 6 tbsp unsalted butter, melted

For the Cheesecake Filling:

· 16 oz (2 blocks) full-fat cream cheese, softened to room temperature
· ⅔ cup granulated sugar
· 2 large eggs, at room temperature
· 1 tsp vanilla extract
· ¼ cup sour cream or full-fat Greek yogurt

For the Peach Cobbler Topping:

· 1 ½ cups finely diced fresh peaches (about 2 medium peaches) or frozen peaches, thawed and drained
· 2 tbsp light brown sugar
· ½ tsp ground cinnamon
· 1 tsp all-purpose flour
· 1 tsp lemon juice

For the Crumble Topping:

· ¼ cup all-purpose flour
· ¼ cup old-fashioned rolled oats
· ¼ cup light brown sugar
· ¼ tsp ground cinnamon
· 2 tbsp cold unsalted butter, cubed
· A pinch of salt

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Instructions

Step 1: Prep & Crust

1. Preheat your oven to 300°F (150°C). Line a standard 12-cup muffin pan with foil or parchment liners. (Paper liners can stick; foil is better for easy removal).
2. In a medium bowl, mix the graham cracker crumbs, ¼ cup sugar, and ½ tsp cinnamon. Stir in the melted butter until the mixture resembles wet sand.
3. Press about 1.5 tablespoons of the crust mixture firmly into the bottom of each liner. Use a small glass or measuring spoon to compact it well.
4. Par-bake the crusts for 5 minutes. Remove from the oven and let them cool slightly. Leave the oven on.

Step 2: Peach Cobbler Filling

1. While the crusts are baking, prepare the peach topping. In a small bowl, combine the diced peaches, brown sugar, cinnamon, flour, and lemon juice. Toss until the peaches are evenly coated. Set aside.

Step 3: Cheesecake Filling

1. In a large bowl, using an electric mixer, beat the softened cream cheese until it is completely smooth and no lumps remain, about 2 minutes.
2. Gradually add the ⅔ cup sugar and beat until combined.
3. Scrape down the bowl and add the eggs one at a time, mixing on low speed until just incorporated after each addition. Do not overmix.
4. Mix in the vanilla extract and sour cream, again on low speed, until the batter is smooth and uniform.

Step 4: Assemble the Cupcakes

1. Spoon the cheesecake filling over the prepared crusts, filling each liner about ⅔ to ¾ full.
2. Top each cupcake with a spoonful of the peach cobbler mixture (about 4-5 peach pieces and a little juice).
3. Optional but recommended: Gently swirl the peaches into the cheesecake batter with a toothpick.

Step 5: Make the Crumble Topping

1. In a small bowl, combine the flour, oats, brown sugar, cinnamon, and salt.
2. Add the cold, cubed butter. Using a pastry cutter, your fingers, or a fork, work the butter into the dry ingredients until the mixture forms coarse crumbs.

Step 6: Bake & Cool

1. Sprinkle the crumble topping evenly over each cupcake.
2. Bake for 20-25 minutes, or until the cheesecake filling is set around the edges but still has a slight jiggle in the center when you tap the pan.
3. Turn off the oven, crack the oven door open, and let the cupcakes cool inside for 1 hour. This gradual cooling prevents cracking.
4. Remove them from the oven and let them cool completely to room temperature on a wire rack.
5. Once cooled, transfer them to the refrigerator to chill for at least 4 hours, or preferably overnight, before serving.

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Tips for Perfect Cupcakes

· Room Temperature is Key: Ensure your cream cheese, eggs, and sour cream are at room temperature. This is the #1 secret to a smooth, lump-free cheesecake filling.
· Don’t Overmix: Once you add the eggs, mix on low speed and only until combined. Overmixing incorporates too much air and can cause the cupcakes to puff up and crack.
· The Peach Swap: Don’t have fresh peaches? You can use a 15-oz can of peaches in syrup, but be sure to drain them well and pat them dry before dicing.
· Water Bath Hack (For Pros): For the ultimate creamy texture without cracks, you can create a water bath. Place the muffin pan inside a larger roasting pan and pour hot water into the roasting pan until it comes halfway up the sides of the muffin pan. This adds steam and gentle, even heat.
· Serving Suggestion: For the full “cobbler” experience, serve these cupcakes slightly warmed (10 seconds in the microwave) with a small scoop of vanilla ice cream.

Enjoy these incredible little bites of heaven! They are the perfect treat for a party, picnic, or any day that needs a little sweetening up.