Description
Delight in these Peach & Honey Cheesecake Cupcakes, a perfect blend of creamy cheesecake, sweet honey, and fresh peaches nestled in a buttery graham cracker crust. These individual-sized desserts are baked to perfection, offering a luscious and fruity treat that is great for gatherings or a special indulgence at home.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 3 (8-ounce) packages cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup honey
- 1 cup fresh peaches, finely chopped
- 1/4 cup peach preserves
Instructions
- Preheat Oven and Prep Tin: Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with cupcake liners to prepare for the crust.
- Combine Crust Ingredients: In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter until the crumbs are evenly coated and resemble wet sand.
- Form Crusts: Spoon about one tablespoon of the crust mixture into each cupcake liner and press firmly with the back of a spoon to create a compact base.
- Bake Crusts: Bake the crusts for 8 to 10 minutes or until lightly golden brown. Remove from oven and allow to cool while preparing the filling.
- Beat Cream Cheese: Using an electric mixer on medium speed, beat the softened cream cheese until smooth and creamy.
- Add Sugar and Vanilla: Add sugar and vanilla extract to the cream cheese and continue beating until the mixture is fully incorporated and smooth.
- Incorporate Eggs: Add the eggs one at a time, beating well after each addition to ensure a lump-free, smooth batter.
- Add Sour Cream and Honey: Stir in the sour cream and honey until the mixture is fully combined and smooth.
- Fold in Peaches and Preserves: Gently fold in finely chopped fresh peaches and peach preserves to distribute the fruit evenly throughout the batter.
- Fill Cupcake Liners: Spoon the cheesecake batter evenly into each prepared cupcake liner, filling about three-quarters full.
- Bake Cheesecake Cupcakes: Bake in the preheated oven for 18 to 22 minutes, until the edges are set and the centers remain slightly jiggly.
- Cool in Oven: Turn off the oven and let the cupcakes cool inside with the door slightly open for 1 hour to prevent cracking.
- Chill Cupcakes: Transfer the cupcakes to the refrigerator and chill for at least 4 hours or overnight for the best texture and flavor.
- Serve and Garnish: Remove the cupcakes from the muffin tin and place them on a serving platter. Garnish with additional chopped peaches or a drizzle of honey if desired before serving.
Notes
- For best results, ensure cream cheese is softened to room temperature before beginning.
- Careful folding of peaches helps maintain fruit texture without breaking down the batter.
- Chilling the cupcakes overnight enhances their flavor and helps them set properly.
- If peach preserves are unavailable, apricot preserves can be a good substitute.
- To prevent cracking, cool the cheesecakes in the oven with the door slightly ajar instead of removing immediately.
