Sweet Peach Cobbler Cheesecakes
Peach Cobbler Cheesecakes combine creamy cheesecake filling, juicy cinnamon spiced peaches, and a buttery graham cracker crust topped with vanilla wafer crumble.
Ingredients
For the graham cracker crust
- 1½ cups graham cracker crumbs about 12 crackers
- 6 tbsp unsalted butter melted
For the cheesecake filling
- 16 oz Philadelphia cream cheese room temperature
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
For the peach cobbler filling
- 2 cups fresh peaches diced (or canned, drained well)
- ¼ cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water
- ½ tsp cinnamon
- ¼ tsp nutmeg
For the crumble topping
- 1 cup crushed vanilla wafers
- 3 tbsp butter melted
- 1 tbsp brown sugar
Instructions
- Preheat oven to 325°F, mix graham crumbs with butter, press into muffin cups, bake 5 minutes and cool.
- Beat cream cheese and sugar until smooth, add vanilla, fold in whipped cream.
- Cook peaches with sugar and spices, thicken with cornstarch, cool completely.
- Layer crust, cheesecake filling, peach center, and more filling.
- Chill at least 6 hours or overnight.
- Mix wafer crumbs with butter and brown sugar, bake for crunch or use soft, sprinkle before serving.