Instructions:
Preheat the Oven:
Set your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Prepare the Crust:
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press about 1 tablespoon of this mixture into each liner.
Bake for 5-7 minutes until lightly golden, then set aside to cool.
Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and sugar until smooth. Add the vanilla, egg, and sour cream, and mix until creamy.
Fill the Cupcakes:
Spoon the cheesecake mixture into the cooled crusts, filling each cup 3/4 full.
Prepare the Peach Topping:
In a separate bowl, mix diced peaches, brown sugar, cinnamon, nutmeg, melted butter, flour, and oats. Stir until the peaches are coated and the topping has a crumbly texture.
Top the Cheesecake:
Spoon the peach mixture over the cheesecake layer in each cup.
Bake:
Bake for 20-25 minutes until the cheesecake sets and the cobbler topping turns golden brown.
Cool and Chill:
Let the cheesecake cupcakes cool completely, then refrigerate for at least 2 hours before serving.
Garnish and Serve:
Add a dollop of whipped cream and sprinkle with cinnamon for the perfect finish.
Prep Time: 25 minutes | Total Time: 2 hours 50 minutes | Servings: 12 cupcakes
