Mini Peaches n' Cream Crumble Cheesecake

Name: Mini Peaches n' Cream Crumble Cheesecake
Total time: 275 min
Yield: 8 servings
Ingredients: 1.5 cups graham cracker crumbs; 5 tbsp salted butter, melted; 0.25 cup salted butter; 3 peaches, sliced; 0.33 cup brown sugar, light or dark; 0.25 cup maple syrup; 0.5 tsp cinnamon; 1 pinch salt; 0.5 lemon juice; 2 tsp cornstarch; 1 tbsp water; 6 tbsp all-purpose flour; 0.25 cup old-fashioned rolled oats; 3 tbsp brown sugar; 3 tbsp salted butter, melted; 0.5 tsp cinnamon; 16 oz cream cheese, at room temperature; 0.75 cup granulated sugar; 0.25 tsp salt; 2 eggs, at room temperature; 0.33 cup Greek yogurt, at room temperature; 0.33 cup heavy cream, at room temperature; 0.5 lemon juice; 1 tsp vanilla bean paste or extract

4h 35m

Serves 8

tiktok.com

Mini Peaches n' Cream Crumble Cheesecake

tiktok.com

4h 35m

Serves 8

Directions

1Preheat the oven to 350F.
2Grease a 7” springform pan with butter, then line the bottom with a parchment paper circle.
3In a medium bowl, stir together the crushed cookies and melted butter until the crumbs are wet.
4Press the crumbs into the bottom and 3/4 of the way up the sides of the prepared pan, using a small measuring cup to flatten and smooth out.
5Bake at 350F for 8-10 minutes. Remove and let cool while you make the crumble and fillings.
6Reduce the oven temperature to 325F.
7In a large saucepan over medium heat, add the butter, sliced peaches, brown sugar, maple syrup, cinnamon, salt, and lemon juice. Mix until combined.
8Cook over medium heat until the peaches are softened (5-8 minutes).
9Mix together the cornstarch and water in a small bowl to create a slurry.
10Pour the slurry into the peach mixture, stir, and continue to cook until the mixture thickens (1-2 more minutes).
11Remove from the heat and pour into a medium bowl.
12Set aside to cool to room temp (I like to place my peach mixture into the refrigerator to speed up the cooling process).
13In a medium bowl, mix together all of the oat crumble ingredients until well combined and crumbly.
14In a large bowl, beat the cream cheese with a whisk or handheld electric mixer to smooth.
15Add the sugar and salt, and beat for another minute until smooth.
16Whisk in the eggs, one at a time, adding the next egg only after the previous is fully incorporated.
17Add the Greek yogurt; whisk until combined.
18Finally, add the heavy cream, lemon juice, and vanilla. Whisk thoroughly until combined.
19Tightly wrap the bottom of the cheesecake pan with at least 2 layers of foil. I also like to use a slow cooker liner and place it around the bottom to really prevent the water from seeping into the bottom of the pan!
20Pour half of the cheesecake mixture onto the crust, and gently top it with the peach filling, trying to keep about a 1/2-inch border around the edges.
21Top the peach filling with the other half of the cheesecake mixture.
22Finish by sprinkling the oat crumble all over the top.
23Place the cheesecake pan into the center of a 9x13” (or larger) baking pan.
24Pour boiling water into the larger pan until it reaches halfway up the sides of the cheesecake pan.
25Bake at 325F for 90-95 minutes, until the top is golden, and the edges are set but the middle is still a bit jiggly.
26Once done, open the oven door halfway and let it cool to room temperature for 1-2 hours.
27After cooled, wrap the cheesecake tightly, and place into the refrigerator for at least 4 hours or overnight to chill.
28Once ready to serve, release from the pan. Slice, serve, and enjoy!

Ingredients

1.5 cups graham cracker crumbs
5 tbsp salted butter, melted
0.25 cup salted butter
3 peaches, sliced
0.33 cup brown sugar, light or dark
0.25 cup maple syrup
0.5 tsp cinnamon
1 pinch salt
0.5 lemon juice
2 tsp cornstarch
1 tbsp water
6 tbsp all-purpose flour
0.25 cup old-fashioned rolled oats
3 tbsp brown sugar
3 tbsp salted butter, melted
0.5 tsp cinnamon
16 oz cream cheese, at room temperature
0.75 cup granulated sugar
0.25 tsp salt
2 eggs, at room temperature
0.33 cup Greek yogurt, at room temperature
0.33 cup heavy cream, at room temperature
0.5 lemon juice
1 tsp vanilla bean paste or extract

Equipment

7” springform panmedium bowlsmall measuring cuplarge saucepansmall bowllarge bowlwhisk or handheld electric mixer2 layers of foilslow cooker liner9x13” (or larger) baking panoven

Tips

Place the peach mixture into the refrigerator to speed up the cooling process.
Reserve some peach filling for topping or make more later.
When pouring boiling water into the larger pan for baking, make sure it reaches halfway up the sides of the cheesecake pan.
Once done baking, open the oven door halfway and let it cool to room temperature for 1-2 hours.

Mini Peaches n' Cream Crumble Cheesecake

4h 35m

Serves 8

tiktok.com

Mini Peaches n' Cream Crumble Cheesecake

tiktok.com

4h 35m

Serves 8

Directions

1Preheat the oven to 350F.
2Grease a 7” springform pan with butter, then line the bottom with a parchment paper circle.
3In a medium bowl, stir together the crushed cookies and melted butter until the crumbs are wet.
4Press the crumbs into the bottom and 3/4 of the way up the sides of the prepared pan, using a small measuring cup to flatten and smooth out.
5Bake at 350F for 8-10 minutes. Remove and let cool while you make the crumble and fillings.
6Reduce the oven temperature to 325F.
7In a large saucepan over medium heat, add the butter, sliced peaches, brown sugar, maple syrup, cinnamon, salt, and lemon juice. Mix until combined.
8Cook over medium heat until the peaches are softened (5-8 minutes).
9Mix together the cornstarch and water in a small bowl to create a slurry.
10Pour the slurry into the peach mixture, stir, and continue to cook until the mixture thickens (1-2 more minutes).
11Remove from the heat and pour into a medium bowl.
12Set aside to cool to room temp (I like to place my peach mixture into the refrigerator to speed up the cooling process).
13In a medium bowl, mix together all of the oat crumble ingredients until well combined and crumbly.
14In a large bowl, beat the cream cheese with a whisk or handheld electric mixer to smooth.
15Add the sugar and salt, and beat for another minute until smooth.
16Whisk in the eggs, one at a time, adding the next egg only after the previous is fully incorporated.
17Add the Greek yogurt; whisk until combined.
18Finally, add the heavy cream, lemon juice, and vanilla. Whisk thoroughly until combined.
19Tightly wrap the bottom of the cheesecake pan with at least 2 layers of foil. I also like to use a slow cooker liner and place it around the bottom to really prevent the water from seeping into the bottom of the pan!
20Pour half of the cheesecake mixture onto the crust, and gently top it with the peach filling, trying to keep about a 1/2-inch border around the edges.
21Top the peach filling with the other half of the cheesecake mixture.
22Finish by sprinkling the oat crumble all over the top.
23Place the cheesecake pan into the center of a 9x13” (or larger) baking pan.
24Pour boiling water into the larger pan until it reaches halfway up the sides of the cheesecake pan.
25Bake at 325F for 90-95 minutes, until the top is golden, and the edges are set but the middle is still a bit jiggly.
26Once done, open the oven door halfway and let it cool to room temperature for 1-2 hours.
27After cooled, wrap the cheesecake tightly, and place into the refrigerator for at least 4 hours or overnight to chill.
28Once ready to serve, release from the pan. Slice, serve, and enjoy!

Ingredients

1.5 cups graham cracker crumbs
5 tbsp salted butter, melted
0.25 cup salted butter
3 peaches, sliced
0.33 cup brown sugar, light or dark
0.25 cup maple syrup
0.5 tsp cinnamon
1 pinch salt
0.5 lemon juice
2 tsp cornstarch
1 tbsp water
6 tbsp all-purpose flour
0.25 cup old-fashioned rolled oats
3 tbsp brown sugar
3 tbsp salted butter, melted
0.5 tsp cinnamon
16 oz cream cheese, at room temperature
0.75 cup granulated sugar
0.25 tsp salt
2 eggs, at room temperature
0.33 cup Greek yogurt, at room temperature
0.33 cup heavy cream, at room temperature
0.5 lemon juice
1 tsp vanilla bean paste or extract

Equipment

7” springform panmedium bowlsmall measuring cuplarge saucepansmall bowllarge bowlwhisk or handheld electric mixer2 layers of foilslow cooker liner9x13” (or larger) baking panoven

Tips

Place the peach mixture into the refrigerator to speed up the cooling process.
Reserve some peach filling for topping or make more later.
When pouring boiling water into the larger pan for baking, make sure it reaches halfway up the sides of the cheesecake pan.
Once done baking, open the oven door halfway and let it cool to room temperature for 1-2 hours.