Ingredients:
1 cup graham cracker crumbs
2 tablespoons granulated sugar (for crust)
4 tablespoons unsalted butter, melted (for crust)
8 oz cream cheese, softened
1/4 cup granulated sugar (for cheesecake filling)
1/2 teaspoon vanilla extract
1 large egg
1/4 cup sour cream
2 ripe peaches, peeled and diced
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons unsalted butter, melted (for peach cobbler topping)
1/4 cup all-purpose flour
1/4 cup rolled oats (optional, for extra texture)
Whipped cream, for garnish
Cinnamon, a sprinkle for garnish
Directions:
Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, mix graham cracker crumbs, 2 tablespoons sugar, and melted butter. Press about 1 tablespoon into each liner for the crust.
Bake the crust for 5-7 minutes until lightly golden, then set aside to cool.
In another bowl, beat softened cream cheese with 1/4 cup sugar until smooth. Add vanilla, egg, and sour cream, mixing until well combined.
Spoon cheesecake mixture over the cooled crusts, filling each liner 3/4 full.
In a separate bowl, combine diced peaches, brown sugar, cinnamon, nutmeg, melted butter, flour, and oats (if using). Mix until the topping is crumbly.
Spoon the peach mixture over the cheesecake layer in each liner.
Bake for 20-25 minutes, or until the cheesecake is set and the cobbler topping is golden.
Allow the cupcakes to cool completely in the pan, then refrigerate for at least 2 hours before serving.
Top with whipped cream and a sprinkle of cinnamon before serving.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 210 per serving | Servings: 12