Ingredients
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Peaches: 30.5 oz canned peach slices (in syrup), ¼ cup brown sugar, ½ tsp vanilla, ¼ tsp cinnamon.
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Crust: 1 cup graham cracker crumbs, 2 tbsp granulated sugar, 6 tbsp unsalted butter (melted), ½ tsp salt.
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Cheesecake Filling: 16 oz cream cheese (softened), ½ cup granulated sugar, ⅓ cup sour cream (room temp), 1 tsp vanilla, 2 large eggs (room temp), 1 tbsp flour.
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Crumble Topping: ¾ cup flour, ⅓ cup brown sugar, ¾ tsp cinnamon, ¼ tsp salt, ¼ cup unsalted butter (melted).
Instructions
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Prep: Preheat oven to 350°F. Line a 12-cup muffin pan with liners.
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Simmer Peaches: In a saucepan, combine peaches (with syrup), brown sugar, vanilla, and cinnamon. Simmer for 5-6 minutes until syrup thickens. Set aside to cool.
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Make Crumble: Mix crumble ingredients with a fork until clumps form. Refrigerate while prepping the rest.
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Bake Crust: Mix crust ingredients. Press 1.5 tbsp into each liner. Bake for 5 minutes, then cool completely.
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Make Filling: Beat cream cheese until smooth. Mix in sugar, sour cream, and vanilla. Add eggs one at a time on low speed, then the flour. Do not overbeat.
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Assemble: Fill liners almost to the top with batter. Use a slotted spoon to place 2-3 peach slices on each (drain syrup well). Top with 1.5 tbsp of chilled crumble.
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Final Bake: Bake for 18-20 minutes until set (no wobble).
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Chill: Cool at room temperature, then refrigerate for 2-3 hours to set before serving.
Notes
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Peach Tip: Use a slotted spoon for the peaches! Excess syrup will make the cheesecake soggy and prevent it from setting.
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Serving: Serve with a small dollop of whipped cream or a tiny drizzle of the leftover peach syrup from the saucepan.
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Storage: These keep beautifully in an airtight container in the fridge for up to 5 days.
- Prep Time: 35 minutes
- Cook Time: 18 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian