Peach Cobbler Cheesecake Cups

Ingredients

• • BROWN BUTTER GRAHAM CRACKER CRUST:
• • 1¾ cups graham cracker crumbs (about 13–14 full crackers)
• • 6 tbsp unsalted butter
• • 2 tbsp light brown sugar
• • ½ tsp cinnamon
• • Pinch of salt
• • PEACH FILLING:
• • 3 cups peeled and diced peaches (¼-inch dice)
• • ⅓ cup brown sugar
• • 2 tbsp granulated sugar
• • 1 tbsp lemon juice
• • 1 tsp vanilla extract
• • 1 tsp cinnamon
• • ⅛ tsp nutmeg
• • Pinch of Salt
• • 2 tbsp cornstarch
• • 2 tbsp water
• • CHEESECAKE FILLING:
• • 16 oz full-fat cream cheese, softened
• • ½ cup granulated sugar
• • ¼ cup sour cream
• • 2 large eggs (room temperature)
• • 1 tsp vanilla bean paste (or 2 teaspoons vanilla extract)
• • 1 tbsp flour
• • Pinch of salt
• • COBBLER CRUMBLE:
• • ⅓ cup all-purpose flour
• • ¼ cup light brown sugar
• • ⅛ cup old-fashioned oats (optional but adds texture)
• • ¼ tsp cinnamon
• • Pinch of salt
• • 5 tbsp cold butter, cubed
• • VANILLA GLAZE
• • 1 cup powdered sugar
• • 2 tbsp heavy cream
• • ½ tsp vanilla bean paste or extract

Instructions

1. Step 1. PREPARE THE MUFFIN PAN: Cut twelve 4x4-inch parchment squares. Press one square into each muffin cavity so the corners stick up over the sides. These will act as handles for easy removal. Preheat oven to 325°F.
2. Step 2. BROWN THE BUTTER: Place the butter in a small saucepan over medium heat. Cook until the butter foams, turns golden brown, and it smells nutty. Immediately pour into a bowl to stop the cooking. Cool for about 10 minutes.
3. Step 3. MAKE THE GRAHAM CRACKER CRUST: Combine graham crumbs, brown sugar, cinnamon, salt. Then pour in the browned butter and mix until the crumbs resemble wet sand. Divide evenly among the muffin cups (about 2 tablespoons each). Press down firmly. Bake for 5–6 minutes at 325°F. Cool while preparing the filling.
4. Step 4. MAKE THE PEACH FILLING Combine in a saucepan peaches, brown sugar, granulated sugar, lemon juice, vanilla, cinnamon, nutmeg, salt. Cook over medium heat for about 5 minutes, stirring occasionally. Then mix together cornstarch and water, pour into the peaches. Cook another 2–3 minutes, until thick like pie filling. Spread onto a plate to cool quickly - It should be room temperature before assembling.
5. Step 5. MAKE THE CRUMBLE: Mix together flour, brown sugar, oats, cinnamon, salt. Cut in the cold butter with a pastry cutter or your fingertips until you have pea-sized crumbs. Refrigerate while making the cheesecake.
6. Step 6. MAKE THE CHEESECAKE FILLING: Beat the softened cream cheese on medium speed for about 2 minutes until completely smooth. Add sugar, mixing again until smooth. Add sour cream, vanilla, salt. Mix again. Add eggs one at a time, mixing on low speed just until incorporated. Fold in the flour. Avoid overmixing to minimize air bubbles and help prevent cracks.
7. Step 7. ASSEMBLE: Into each muffin cup. Layer 1 - Baked graham crust. Layer 2 - About 3 tablespoons cheesecake filling. Smooth gently with the back of a spoon. Layer 3 - About 1 tablespoon cooled peach filling. Spread gently into an even layer. For a more cobbler-like look, don't swirl it completely into the cheesecake. Layer 4 - A generous handful (about 1½ tablespoons) of crumble. The crumble should almost cover the peaches.
8. Step 8. BAKE: Bake at 325°F for 22–26 minutes. They're done when the edges are set, the crumble is lightly golden, and the center has a slight jiggle.
9. Step 9. COOL: Cool in the pan for 30 minutes. Transfer the pan to the refrigerator. Chill at least 6 hours, preferably overnight.
10. Step 10. REMOVE: Lift each cheesecake out using the parchment handles. Peel away the parchment.
11. Step 11. VANILLA BEAN GLAZE: Whisk together powdered sugar, heavy cream, vanilla bean paste. If needed, add more cream 1 teaspoon at a time until the glaze slowly ribbons off a spoon. Drizzle over each chilled cheesecake.
12. Step 12. FINISH: Optional topping includes a small spoonful of reserved peach filling, a pinch of extra baked crumble (bake a little extra crumble separately for 8–10 minutes until crisp), a light drizzle of vanilla bean glaze, a tiny sprinkle of cinnamon, a thin fresh peach slice tucked into the topping.