Introduction
Indulge in the delightful combination of creamy cheesecake and sweet, juicy peaches with this irresistible peach crumble cheesecake recipe. Perfect for any occasion, these individual servings capture the essence of summer fruits while providing a texture contrast between the velvety cheesecake, crumbly topping, and buttery crust.
Detailed Ingredients with measures
*Peaches:*
– 30.5 ounces peach slices in syrup (two 15.25-ounce cans)
– ¼ cup light brown sugar, packed
– ½ teaspoon vanilla extract
– ¼ teaspoon ground cinnamon
*Crumble Topping:*
– ¾ cup all-purpose flour
– ⅓ cup light brown sugar, packed
– ¾ teaspoon ground cinnamon
– ¼ teaspoon salt
– ¼ cup unsalted butter, melted and cooled slightly
*Crust:*
– 1 cup graham cracker crumbs
– 2 tablespoons granulated sugar
– 6 tablespoons unsalted butter, melted and cooled slightly
– ½ teaspoon salt
*Cheesecake Filling:*
– 16 ounces cream cheese, softened to room temperature
– ½ cup granulated sugar
– ⅓ cup sour cream, room temperature
– 1 teaspoon vanilla extract
– 2 large eggs, room temperature
– 1 tablespoon all-purpose flour
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 20 minutes
Total Time: 3 hours (including chilling)
Yield: 12 servings
Enjoy making this peach crumble cheesecake, bringing together the harmonious flavors of peaches, cream cheese, and a delightful crumb topping for a dessert that is sure to impress.
Detailed Directions and Instructions
1. Preheat Oven
Preheat the oven to 350°F. Line a standard 12-cup muffin pan with paper cupcake liners and set aside.
2. Prepare Peach Mixture
In a medium saucepan over medium heat, combine the canned peach slices with syrup, light brown sugar, vanilla extract, and ground cinnamon. Stir gently to combine. Bring the mixture to a low boil, then reduce heat to low and simmer for 5-6 minutes until the syrup slightly thickens. Remove from heat and set aside to cool slightly.
3. Make Crumble Topping
In a small mixing bowl, combine all-purpose flour, light brown sugar, ground cinnamon, salt, and melted butter. Use a fork to mix until a crumbly texture forms. Refrigerate the mixture while preparing the other components.
4. Prepare Crust
In a medium mixing bowl, combine graham cracker crumbs, granulated sugar, melted butter, and salt. Mix until the texture resembles wet sand.
5. Fill Muffin Cups with Crust
Spoon approximately 1 to 1½ tablespoons of the crust mixture into each lined muffin cup. Press firmly to form a compact crust layer.
6. Bake Crust
Bake the crusts for 5 minutes. Remove from the oven and let them cool completely while preparing the cheesecake filling.
7. Beat Cream Cheese
In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed for 1-2 minutes until smooth and creamy.
8. Add Remaining Filling Ingredients
Add granulated sugar, sour cream, and vanilla extract to the cream cheese. Mix on low speed until fully combined, scraping down the sides of the bowl as needed.
9. Incorporate Eggs and Flour
On low speed, add the eggs one at a time, followed by the all-purpose flour, mixing until fully incorporated. Avoid overmixing to prevent incorporating too much air.
10. Fill Muffin Cups with Cheesecake Batter
Divide the cheesecake batter evenly among the prepared muffin cups, filling almost to the top.
11. Add Peach Topping
Using a slotted spoon, place 2-3 peach slices on top of each cheesecake, allowing excess syrup to drain back into the saucepan. Ensure not to overload for proper baking.
12. Sprinkle Crumble Mixture
Retrieve the crumble mixture from the refrigerator, break up any large pieces, and sprinkle 1 to 1½ tablespoons over the peach slices on each cheesecake.
13. Bake Cheesecakes
Bake for 18-20 minutes until the crumble is lightly golden and the cheesecakes are set.
14. Cool and Refrigerate
Remove from the oven and let them cool completely at room temperature. Then, refrigerate for 2-3 hours until fully set.
15. Release from Muffin Liners
To serve, gently run a knife around the edges of each cheesecake to release them from the liners.
Notes
Storage
These cheesecakes can be stored in an airtight container in the refrigerator for up to 4 days.
Serving Suggestion
Serving with a dollop of whipped cream or a scoop of vanilla ice cream can enhance the dessert experience.
Flavor Variations
Feel free to substitute peaches with other fruits like blueberries or cherries if desired. Adjust the sugar based on the fruit’s sweetness.
Texture Tips
For a softer cheesecake, avoid overbaking. They should be set but might still jiggle slightly in the center when done.
Cook techniques
Simmering
Simmer the peach slices in syrup on low heat to thicken the sauce and meld the flavors, ensuring the fruit remains intact.
Mixing
Blend the cheesecake filling ingredients on low speed to prevent incorporating too much air, resulting in a denser, smoother filling.
Pressing
Firmly press the crust mixture into the muffin cups to create a solid base that holds its shape during baking.
Overbaking
Bake the cheesecakes until set but not overbaked; they should still have a slight jiggle in the center when removed from the oven.
Chilling
Cool the cheesecakes completely at room temperature before refrigerating to ensure they fully set and develop their flavors.
FAQ
Can I use fresh peaches instead of canned peaches?
Yes, fresh peaches can be used; just prepare and slice them, then simmer to create a similar syrup.
What can I substitute for cream cheese?
You can use Neufchâtel cheese or a dairy-free cream cheese alternative for a different option.
How do I store leftover cheesecakes?
Store leftover cheesecakes in an airtight container in the refrigerator for up to 5 days.
Can I freeze these cheesecakes?
Yes, you can freeze the cheesecakes. Thaw them in the refrigerator before serving for best results.
Can I make these without the crumble topping?
Yes, you can omit the crumble topping for a simpler cheesecake, though it adds a nice texture contrast.
Conclusion
These delightful peach cheesecake crumble cups combine the luscious sweetness of peaches with a rich cheesecake layer and a crispy crumble topping, creating an irresistible dessert perfect for any occasion. Enjoy them as a fresh treat or at gatherings to impress your guests with the blend of flavors and textures.
More recipes suggestions and combination
Apple Cinnamon Crumble Cups
Replace the peaches with apple slices and add a hint of nutmeg for a comforting autumn treat.
Berry Cheesecake Bars
Substitute peaches with mixed berries for a colorful and tangy twist on the traditional cheesecake.
Pineapple Upside Down Cheesecake
Use pineapple slices instead of peaches and incorporate a caramel sauce for a tropical flair.
Chocolate Hazelnut Cheesecake
Add cocoa powder to the cheesecake filling and top with hazelnuts for a rich, decadent flavor.
Pumpkin Spice Cheesecake Cups
Incorporate pumpkin puree and pumpkin spice into the cheesecake filling for a festive fall dessert.
Banana Cream Cheesecake
Substitute the peach layer with sliced bananas and a drizzle of caramel for a creamy, dreamy experience.
