Peach Cobbler

Step 1:

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

Step 2:

In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.

Step 3:

Press about a tablespoon of the mixture into the bottom of each liner to form the crust.

Step 4:

Bake the crusts for 5-7 minutes until lightly golden. Set aside to cool.

Step 5:

In a large bowl, beat the softened cream cheese and sugar until smooth.

Step 6:

Add the vanilla extract, egg, and sour cream, and continue to beat until creamy and well combined.

Step 7:

Spoon the cheesecake mixture over the cooled crusts, filling each cup about 3/4 full.

Step 8:

In a separate bowl, combine the diced peaches, brown sugar, cinnamon, nutmeg, melted butter, flour, and oats (if using). Mix until the peaches are well coated and the topping has a crumbly texture.

Step 9:

Spoon a generous amount of the peach mixture over the cheesecake layer in each cup.

Step 10:

Bake in the preheated oven for 20-25 minutes, or until the cheesecake is set and the cobbler topping is golden.

Step 11:

Remove from the oven and allow to cool completely in the pan.

Step 12:

Once cooled, chill the cheesecake cups in the refrigerator for at least 2 hours before serving.

Step 13:

Top with a dollop of whipped cream and a sprinkle of cinnamon for garnish.

Serve these cheesecake cups chilled for the best flavor and texture.

Store in an airtight container in the refrigerator for up to 3 days.

Use ripe peaches for the best flavor in the cobbler topping.

Feel free to add a dash of lemon juice to the peach mixture for a bit of tanginess.