Peach Cobbler Cheesecake Cups

Prepare the crust

1. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture looks evenly coated and slightly damp, similar to wet sand. Spoon the mixture into serving cups and gently press it down using the back of a spoon to form a firm base. Set aside while you prepare the filling.

Make the cheesecake filling

1. In a clean mixing bowl, beat the softened cream cheese with a hand mixer until smooth and free of lumps. Add the sugar and vanilla extract, mixing until creamy and glossy. Beat in the egg until fully incorporated, then fold in the sour cream until the mixture is smooth and slightly thick.

Fill and bake

1. Spoon the cheesecake filling evenly over the prepared crusts in each cup. Place the cups on a baking tray for stability. Bake in a preheated oven at 325°F for about 20 minutes, or until the centers are just set but still slightly soft. The tops should look smooth with a light matte finish. Allow them to cool completely at room temperature.

Cook the peach topping

1. In a small saucepan over medium heat, combine the diced peaches, brown sugar, cinnamon, and nutmeg. Cook for about 5 to 7 minutes, stirring occasionally, until the peaches become tender and release their juices. Stir in the melted butter, then add the flour and oats. Continue cooking for another 2 to 3 minutes until the mixture thickens slightly and becomes soft and crumbly. Remove from heat and let it cool slightly.

Assemble the cups

1. Once the cheesecake layer has cooled, spoon the warm peach topping evenly over each cup. The topping should sit gently on the surface without sinking. Add a layer of whipped cream on top and finish with a light sprinkle of cinnamon for a fragrant touch.