Peach Cobbler Meets Cheesecak

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🧁 Ingredients:

For the Crust:

• 1 cup graham cracker crumbs

• 2 tbsp sugar

• 4 tbsp melted butter

For the Cheesecake Filling:

• 8 oz (225g) cream cheese, softened

• 1/4 cup sugar

• 1 egg

• 1/2 tsp vanilla extract

For the Cobbler Topping:

• 1/2 cup all-purpose flour

• 1/2 cup sugar

• 1 tsp baking powder

• Pinch of salt

• 1/4 cup milk

• 2 tbsp melted butter

Peach Topping:

• 2 fresh peaches (or canned), thinly sliced

• 1 tbsp brown sugar

• Dash of cinnamon (optional)

Optional:

• Powdered sugar (for dusting)

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🥣 Instructions:

1. Prepare Crust:

• Preheat oven to 350°F (175°C).

• Mix graham cracker crumbs, sugar, and melted butter until it looks like wet sand.

• Press into the bottoms of a greased muffin tin or silicone cupcake molds.

• Bake for 5 minutes and set aside to cool.

2. Make Cheesecake Filling:

• Beat the cream cheese and sugar until smooth.

• Add egg and vanilla, and mix until combined.

• Spoon about 1-2 tablespoons over each crust.

3. Add Cobbler Topping:

• In a bowl, mix flour, sugar, baking powder, and salt.

• Stir in milk and melted butter until just combined.

• Spoon about 1 tbsp of batter over the cheesecake layer.

4. Top with Peaches:

• Place 1–2 thin peach slices on top of each cup.

• Sprinkle with brown sugar and cinnamon.

5. Bake:

• Bake at 350°F (175°C) for 20–25 minutes or until the tops are golden and slightly set.

• Let cool completely before removing from pan.

6. Garnish & Serve:

• Dust with powdered sugar.

• Serve chilled or at room temp.